Keto Loaded Italian Meatloaf
This simple yet tasty meatloaf is packed with aromatic Italian seasoning, tender low carb vegetables and oozy mozzarella cheese.
How to Make It
Step 1
Add the pork to a mixing bowl along with the Italian seasoning, onion powder, Parmesan, egg, salt and pepper. Mince the garlic and add to the bowl. Use your hands to thoroughly combine.
Step 2
Press the pork mixture into a rectangle shape about 1/2 inch thick on a sheet of plastic wrap.
Step 3
Scatter the spinach across the pork. Dice the mushrooms and arrange across the spinach. Scatter over the grated mozzarella.
Step 4
Use the plastic wrap to roll the long edge of the pork over on itself to create a log. Pinch the edges closed to tightly seal the filling inside. Refrigerate for 20 minutes to firm up.
Step 5
Preheat the oven to 350 degrees Fahrenheit.
Step 6
Carefully turn the meatloaf out into a loaf tin and pour over the chopped tomatoes.
Step 7
Transfer to the oven to bake for 30 minutes. Increase the heat to 400 degrees Fahrenheit and bake for a further 15 minutes until cooked through and golden brown.
Ingredients
- Italian Seasoning 2 teaspoon
- Basil, Fresh 2 tablespoon
- Ground Pork 1 pound
- Parmesan Cheese 1 tablespoon, grated
- Tomato, Canned 1 cup
- Garlic 1 clove
- Raw Egg Whole 1 small
- Mozzarella Cheese ¾ cup, grated
- Baby Spinach ¾ cup
- Onion Powder ½ teaspoon
- Mushrooms ½ cup