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Whole MEATLOAF STUFFED WITH MUSHROOMS & FONTINA with roasted Brussels Sprouts
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MEATLOAF STUFFED WITH MUSHROOMS & FONTINA (GRAIN-FREE, LOW-CARB)

Delicious Italian Meatloaf stuffed with Mushrooms and Fontina cheese. Gluten-free, grain-free and sugar-free! A healthy update on a traditional recipe.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Beef, Meat, Meatloaf, Pork, Stuffed Meatloaf
Diet: Gluten-free, Grain-free, Keto, Low-carb, PALEO
Servings: 8 people
Calories: 588kcal

Ingredients

MEATLOAF

  • 1 ½ lb ground beef
  • 1 lb pork sausage loose
  • 2 eggs
  • 3/4 cups almond flour
  • 1 cup Italian parsley chopped
  • ½ teaspoon Himalayan salt adjust to taste
  • 2 tsp Dijon mustard
  • 1/2 teaspoon black pepper

STUFFING

  • ½ lb mushrooms portobello or other
  • 4 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 2 tbsp thyme fresh leaves
  • 6 oz Fontina cheese cubed
  • 1 pinch Himalayan salt

Instructions

MEATLOAF

  • Preheat oven to 375 F degrees
  • In a large mixing bowl combine ground beef, loose pork sausage, almond flour, eggs, Dijon mustard, chopped parsley, salt, and pepper. Knead until thoroughly combined
  • Place meat inside a baking pan lined with parchment paper (this stuffed meatloaf is way too large for a loaf pan, so I don't recommend it). Shape the meat like a boat, carving a hollow space big enough for the stuffing (watch video for visual details).
  • Place the sauteed mushrooms and cubed Fontina cheese in the center and carefully tuck it all in, sealing the meatloaf around it with your hands (see video). This is a free-form meatloaf, so it won't be perfectly shaped as when you use a loaf pan. Do your best
  • Loosely tent the pan with foil and bake in the preheated oven for 1 hour
  • Remove the foil and bake for an additional 10 minutes, until a golden/brown crust forms
  • Let rest 5 minutes before serving. Buon Appetito!

STUFFING

  • Heat the olive oil in a frying pan and sautee the chopped garlic until lightly golden
  • Add the chopped mushrooms (small chunks) and cook until soft
  • Add the thyme leaves and a pinch of salt. Set aside
  • Cube or chop the Fontina cheese. Set aside

Nutrition

Calories: 588kcal | Carbohydrates: 5g | Protein: 33g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 167mg | Sodium: 770mg | Potassium: 506mg | Fiber: 2g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 3mg