This recipe was inspired by a tag by my daughter on FaceBook. She tagged me in this video that showed someone making a full carb version of this using those instant crescent rolls, oohey gooey cheese, and meatloaf. Well, my inner carb junkie, started drooling, so it had to be done.
Before, I jump to the recipe though, I wanted to talk a bit about some great resources. I am working on adding, some of these links under a tab in the menu, hopefully, that will be up and running soon. First of all, I wanted to once again mention dietdoctor.com. This site is a great resource for videos, menus, beginners, and science behind keto. On this site you can sign up for the 30 days free, and then cancel if you don’t want to pay the subscription. I would like to point out however, that food politics (directly tied to corporate profits) are not in favor of the keto lifestyle at this point (at least until they figure a way to jump on the bandwagon for profit). As the food, drug, and major health organizations fund the majority of the research being done and provide the educational materials to healthcare providers, this means, that the studies supporting keto and educational materials, are in many cases, misleading, incomplete, or not even available. So, supporting a site like dietdoctor does provide funds to bring the public research and education, demonstrating the importance of a keto lifestyle in controlling chronic disease, reducing obesity, and improving the general health of society. An unfortunate reality is that as popular as a keto lifestyle is becoming, many of the healthcare providers supporting it are risking their reputations and sometimes their careers, to help their patients. So, you decide if you think you can afford to subscribe to this or another keto organization that is working to educate us about keto benefits.
Another few other great resources I have stumbled upon are podcasts and other recipe sites: The podcasts “2 keto dudes” and “keto for normies” are both entertaining and informative. For recipes here are just a few that I like to visit: Head Bangers Kitchen, Low Carb Yum, Low Carb Maven, Keto Connect and I Breathe I’m Hungry
As I said, I am working on a links tab, so you won’t have to go back and dig through old posts to find these links, so bear with me.
I would also like to put another question out there, would you be interested in me putting up a testimonials page, so that you too can share what keto has done for you?
This is why I believe so strongly in keto and why I am so passionate about helping others be successful too.
Okay! on to the recipe!
Keto Meatloaf Wellington
- 1 1/2 cups shredded mozzarella cheese
- 3 Tbsp Creme Fraiche may use cream cheese
- 1/4 cup nut or seed flour
- 1/4 cup hemp hearts
- 1/4 cup parmesan cheese you can also do a combo of parmesan and romano cheeses
- 1/4 cup whey protein powder
- 1 scoop MCT powder optional
- 2 tsp baking powder
- 1 egg
- 1/2 tsp minced garlic
- 1/2 tsp fresh or dried herbs I used herbs de provence, but you can use what you like
- 1 lbs ground beef
- 1 cup crushed pork rinds
- 1/4 large yellow onion
- 1 egg
- 1 Tbsp fresh or dried herbs you probably won't need salt as the pork rinds are pretty salty. But, do add your favorite herb combo. in mine I use an italian blend
- 6 slices Meunster cheese you can substitute your own favorite cheese here
Preheat oven to 375° F. Grease or spray a 9" pie plate and set aside.
In mixer bowl with paddle attachment add all crust ingredients and mix well.
Dough will forms a sticky dough ball.
Press 1/3 of dough into the bottom of the pie plate and set aside
In a medium bowl add meatloaf ingredients and mix well.
In center of pie plate with dough, form a uniform dome of meatloaf (Don't worry about trying to make a hole in the center, it really was extra work, that didn't add anything to the dish). Make sure not to co clear to side of pan. Instead, leave a bit of the bottom dough showing.
Place a layer of cheese slices over the meatloaf.
Take the remaining 2/3 of crust dough and using about 1/4 cup at a time cover the meatloaf and cheese, pressing into the exposed bottom dough.
The dough is sticky, so placing a bit of oil on your hands or rubbing it on your spatula will help you spread the dough over the dome.
Cover dome with foil and seal the edges
Bake for about 1 hour, or until a meat thermometer in the center reads at least 160° F.
This dish was very filling so you may find that it is more than 8 Servings.
total fat 20 g
net carbs 2.8 g
protein 30.4 g