Low Carb Green Chile and Monterey Jack Cheese Stuffed Meatloaf
Indulge in the hearty, flavor-packed goodness of this Low Carb Green Chile and Monterey Jack Cheese Stuffed Meatloaf, a delicious twist on a classic comfort food! Perfect for low-carb and keto lifestyles, this meatloaf combines a savory blend of ground beef and pork seasoned with smoked paprika, cumin, and garlic. The center is a cheesy, spicy haven of roasted green chiles and creamy Monterey Jack, creating a gooey, flavorful surprise in every bite. Almond flour and Parmesan cheese keep it gluten-free while adding richness and texture. For those who love an extra touch of flavor, a glaze of sugar-free ketchup and Worcestershire sauce takes it to the next level. Ready in just 20 minutes of prep and 60 minutes of cooking, this dish is ideal for weeknight dinners or meal prep, serving up to six satisfied diners. Slice it up and serve warm for a protein-packed main course that’s irresistibly juicy and cheesy while keeping carbs in check!
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Recipe Information
Ingredients
- 2 lbs Ground beef (80/20 blend recommended)
- 0.5 lbs Ground pork
- 1 unit Large egg
- 0.5 cups Unsweetened almond flour
- 0.25 cups Heavy cream
- 0.25 cups Grated Parmesan cheese
- 2 cloves Minced garlic
- 0.25 cups Diced onion
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 oz Canned or freshly roasted green chiles
- 1 cups Shredded Monterey Jack cheese
- 0.25 cups Sugar-free ketchup (optional for glaze)
- 1 tbsp Worcestershire sauce (optional for glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, heavy cream, Parmesan cheese, minced garlic, diced onion, cumin, smoked paprika, salt, and black pepper. Mix well with your hands until fully incorporated but do not overmix.
Place a large sheet of parchment paper on your counter and press the meat mixture into a rectangular shape approximately 12 inches by 8 inches and about 1/2 inch thick.
Spread the green chiles evenly over the surface of the meat rectangle, leaving a 1-inch border all around.
Sprinkle the shredded Monterey Jack cheese over the green chiles, ensuring even coverage.
Starting from one of the shorter ends, carefully roll the meat mixture into a log shape, using the parchment paper to help guide and shape the meatloaf. Pinch the seams and ends to seal the filling inside.
Carefully transfer the meatloaf to the prepared baking sheet, seam side down.
If using the optional glaze, mix the sugar-free ketchup and Worcestershire sauce in a small bowl, and brush it evenly over the top of the meatloaf.
Bake the meatloaf in the preheated oven for 60 minutes or until the internal temperature reaches 160°F (70°C) when tested with a meat thermometer.
Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
4177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.0 g | 415% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 5586 mg | 243% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 10.5 g | ||
| Protein | 267.8 g | 536% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1389 mg | 107% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3374 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
