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Vegetable Stuffed Meatloaf

This Vegetable-Stuffed Meatloaf takes the classic family favorite to the next level by layering a colorful mixture of tender vegetables and melty cheese right in the center. Every slice is filled with savory flavor, making it a fun surprise that even self-proclaimed meatloaf skeptics may find hard to resist.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American

Equipment

  • Measuring spoons
  • 1 measuring cup
  • 1 knife
  • 1 Small bowl
  • 1 medium bowl
  • 1 large bowl
  • 1 loaf pan
  • 1 medium spoon

Ingredients
  

  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic powder
  • 2 tsp. smoked paprika
  • 1-1/2 tsp. thyme leaf
  • 1-1/2 tsp dry basil
  • 1 tsp. onion powder
  • 1 tsp. ancho chile powder
  • 1/2 tsp. dry parsley
  • 1/2 tsp. dry oregano
  • 2 lb. ground beef
  • 1/2 cup Keto breadcrumbs
  • 1 egg
  • 1/4 cup red onion
  • 3 cloves garlic minced
  • 1 cup frozen spinach squeezed dry and rough chopped
  • 1/2 cup provolone
  • 1/2 cup cheddar
  • 1/2 cup tomatoes chopped
  • 1 cup red pepper chopped fine
  • 1 bottle sugar free BBQ sauce

Instructions
 

  • In a small bowl, mix salt, pepper, garlic powder, smoked paprika, thyme, basil, onion powder, ancho chile powder, parsley and oregano.
  • In a large mixing bowl, mix ground beef, breadcrumbs, egg, red onion, garlic and spice mix.
  • Mix well.
  • Divide the meat mixture in half.
  • In a medium bowl, mix spinach, cheeses, tomatoes and red pepper.
  • In a loaf pan, press in half the meat mixture.
  • Top with the vegetable mixture.
  • Top with the remaining beef mixture and seal on the sides.
  • Top with the BBQ sauce.
  • Bake 45 minutes at 375 degrees.
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