Blue cheese and mushrooms make this dish a winner. I’ve been working on a lot of savory recipes lately and this keto / low carb blue cheese stuffed meatloaf is one of my favorites.
Also it makes meatloaf fancy. Who doesn’t love that?
How to make a stuffed meatloaf
Since it’s keto, I’m using almond flour and egg as the binder. This works for all my low carb stuffed meatloaves. Keto people often want to know – can you use coconut flour instead of almond flour? I’ve not tried it for this recipe, but I’m not sure how the flavor would change. If you try it, let me know.
I’m pretty basic when it comes to mushrooms and they work well in this blue cheese stuffed meatloaf. I’m sure you could try others – cremini mushrooms might be good – or add some other veggies as well.
I laid the meat mixture in a rectangle on a baking sheet. I added about 2/3 of the mushrooms and blue cheese. You could add less and leave more for the topping. It’s all personal preference.
How do you roll a stuffed meatloaf?
Once you start rolling the blue cheese stuffed meatloaf, it’s important to make sure the seam is fully closed and that you’ve ensured it’s well blended. I’d recommend leaving a lot of overlap as it makes it easier to seal. I’d also recommend turning the loaf over to bake as that will help seal the seam.
Once you’ve rolled the blue cheese and mushroom stuffed meatloaf, top if with the remaining ‘shrooms and cheese – now, it’s ready to bake. Make sure you bake it thoroughly, and in addition, measure the temperature to 165 degrees F. Let it settle a bit after baking – wait about 10 minutes before slicing.
Looking for more Stuffed Meatloaf Recipes? Check out:
Can’t make it now?
Pin it for Later!
- 1 1/2 lb ground beef
- 1/2 cup almond flour
- 1 egg
- 6 oz blue cheese, crumbled
- 1 cup chopped button mushrooms
- 1 Tbs Provence seasoning
- Lightly sauté the mushrooms over medium heat.
- Mix the ground beef, egg, almond flour and spices
- Spread the beef mixture into a rectangle on a baking sheet (we cover ours with a silicone mat)
- Spread 1/2 to 2/3 of the cheese and mushrooms onto the center of the beef.
- Carefully begin to roll the sides and seal the roll, making sure to seal it well.
- Turn the roll seam side down and cover with the remaining mushrooms and blue cheese.
- Bake at 375 for 45 minutes to 1 hour. Check the temperature ensuring the center reaches 165 degrees F.
- Let sit about 10 minutes before slicing.
Nutrition InformationYield 6 Serving Size 1 slice
Amount Per ServingCalories 483Total Fat 33gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 16gCholesterol 153mgSodium 1200mgCarbohydrates 4gFiber 2gSugar 1gProtein 40g