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Low-Carb Cheese & Capsicum Stuffed Meatloaf

Naomi ShermanUpdated 29 September 2023★★★★☆4.5 (31 ratings)
  • Ready in 1h 30m
  • 4.6 g net carbs
  • 475 kcal
  • Serves 6
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Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

This meatloaf brings my childhood flooding back with each bite. My Dad used to make it for us and I can recall thinking that it was incredibly fancy to have all that gooey melted cheese hidden inside a lush meatloaf.

Yep, I was pretty easily impressed. Come to think of it, I’m still impressed if you give me melted cheese.

I had to make a couple of tweaks to make it low carb, but nothing that changed the core flavour of this meatloaf. I love to serve it with cauliflower rice or mashed cauliflower.

Try it, give my Dad a big clap. Enjoy!

Step-by-step

  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

  2. Place the ground beef, onion, garlic, eggs, flaxmeal, 2 tbsp of coconut aminos, 4 tbsp of passata and herbs in a large bowl and combine well by hand.

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

  3. Line a baking tray with silicone paper and set to one side.

  4. Place a sheet of silicone paper on your surface and tip the beef mix onto it. Using your fingertips, push and pat the mixture into a rectangular shape, making sure that it is no wider than your baking tray (do not make it too thin or it will break during baking).

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

  5. Once ready, place the slices of gouda over the beef, overlapping if required.

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

  6. Sprinkle with capsicum and finish with the parmesan and cheddar.

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

  7. Starting on the short end of the rectangle, and using the paper to assist, start rolling the meatloaf up as tightly as you can. Make sure that you peel the paper back as you roll, so that it doesn’t get trapped in the roll.

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

  8. Pinch the ends closed as much as you can to avoid the cheese oozing out too much.

  9. Place the meatloaf, seam side down, on your prepared baking tray and cover with foil. Bake for 15 minutes covered with foil.

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)

  10. Remove the foil and bake for a further 15 minutes.

  11. Combine the baste ingredients in a small jug. Baste with the baste and cook for a further 30 - 45 minutes, depending on how large your roll is. Continue to baste as much as you like.

    Enjoy warm or let it cool down and store, wrapped in foil, in the refrigerator for up to 4 days or freeze.

    Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)Cheese & Capsicum Stuffed Meatloaf (low-carb, keto, primal)
Low-Carb Cheese & Capsicum Stuffed Meatloaf

Recipe

Low-Carb Cheese & Capsicum Stuffed Meatloaf

★★★★☆4.5 (31 ratings)

Tasty and comforting, low-carb & grain-free meatloaf stuffed with three types of cheese and green pepper, all ...

Hands on
15m
Overall
1h 30m
Servings
6
4.6 g
Net carbs
30.8 g
Protein
35.5 g
Fat
475
kcal
PinRate

Ingredients makes 6 servings

  • Meatloaf:
  • Baste:

  • Note

    Based on feedback, the amount of flax meal has been adjusted (reduced).

Instructions

  1. Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

  2. Place the ground beef, onion, garlic, eggs, flaxmeal, 2 tbsp of coconut aminos, 4 tbsp of passata and herbs in a large bowl and combine well by hand.

  3. Line a baking tray with silicone paper and set to one side.

  4. Place a sheet of silicone paper on your surface and tip the beef mix onto it. Using your fingertips, push and pat the mixture into a rectangular shape, making sure that it is no wider than your baking tray (do not make it too thin or it will break during baking).

  5. Once ready, place the slices of gouda over the beef, overlapping if required.

  6. Sprinkle with capsicum and finish with the parmesan and cheddar.

  7. Starting on the short end of the rectangle, and using the paper to assist, start rolling the meatloaf up as tightly as you can. Make sure that you peel the paper back as you roll, so that it doesn’t get trapped in the roll.

  8. Pinch the ends closed as much as you can to avoid the cheese oozing out too much.

  9. Place the meatloaf, seam side down, on your prepared baking tray and cover with foil. Bake for 15 minutes covered with foil.

  10. Remove the foil and bake for a further 15 minutes.

  11. Combine the baste ingredients in a small jug. Baste with the baste and cook for a further 30 - 45 minutes, depending on how large your roll is. Continue to baste as much as you like.

    Enjoy warm or let it cool down and store, wrapped in foil, in the refrigerator for up to 4 days or freeze.

Nutrition per serving, 2 thick slices

Carbs 4%Protein 27%Fat 69% of calories

Net carbs
4.6 g
Total carbs
7.9 g
Fiber
3.3 g
Sugars
2.9 g
Protein
30.8 g
Fat
35.5 g
Saturated fat
15.6 g
Calories
475 kcal
Sodium
662 mg · 28.8% RDA
Magnesium
71 mg · 17.7% RDA
Potassium
485 mg · 24.3% EMR
Nutrition by ingredient
Per 2 thick slicesNet carbsProteinFatkcal
Beef, minced (ground), raw, grass-fed0 g14.3 g16.7 g212
Onion, brown (yellow), raw0.7 g0.1 g0 g4
Garlic, fresh0.3 g0.1 g0 g1
Egg, whole, fresh, raw (free-range or organic eggs)0.1 g2.1 g1.6 g24
Flax meal (flaxmeal), ground flaxseed0.1 g1.5 g3.5 g45
Coconut aminos (substitute to soy sauce)0.7 g0 g0 g3
Tomato sauce (passata), unsweetened0.8 g0.2 g0.1 g5
Italian seasoning (mixed herbs)0.2 g0 g0 g1
Peppers, green bell, fresh0.5 g0.1 g0 g3
Cheddar cheese0.3 g2.2 g3.1 g38
Cheese, Gouda0.7 g8.3 g9.1 g119
Parmesan cheese0.2 g1.8 g1.3 g20
Total4.6 g30.8 g35.5 g475

Serving size 2 thick slices

  • Gluten free
  • Nut free
  • Pork free
  • Avocado free
  • Fish free
  • Shellfish free

Goes well with

Add a side and it's a complete meal.

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Comments & ratings (13)

4.531 ratings
  • 5 ★21
  • 4 ★7
  • 3 ★1
  • 2 ★0
  • 1 ★2

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  1. Belinda

    This has become a favourite in our household, my partner calls it 'pizza meatloaf'. As I do low carb not keto I use breadcrumbs in place of the flaxseed & it's perfect every time. 😊

  2. Jill

    Just made this. Flavor is good but WAY too much flaxseed. Made it soft and slimy textured. Will try again with only 1/4 c. flax, which seems more appropriate.

    1. Martina @ KetoDietAuthor

      Thank you Jill, I'll make a note. You could also use almond flour or coconut flour (I like a combination of both so that none of them is overpowering).

  3. KimberH

    Tried this and it wasn’t a favorite. You can taste the flax meal quite a bit and it’s very mushy. Texture is a bit off as well. Unfortunately I doubled the recipe to save time and now I have an inedible meatloaf.

    1. Martina @ KetoDietAuthor

      I made this recipe with mushrooms instead of peppers and it was tasty, the texture was good, it was holding really well. On the other hand, you can taste the flax a little but it wasn't too overpowering. I wonder if it might be the flax meal. It can get rancid if you keep it at room temperature and then it smells kind of fishy (I ruined a batch of Keto Buns with it). It may not be the flax but thought it might help. If flax is not your thing, try almond flour (3/4 cup), grated Parmesan (3/4 cup) or coconut flour (1/3 cup). I hope this helps!

  4. Puppi

    Hi! I've got this beauty cooking in the oven right now! Can't wait to dig in! But ehm,, I've got cheddar left over that was in the list but not used in the recipe.. For future referance, when should've it gone in? With the Gouda, I guess?

    1. Martina @ KetoDiet

      Hi Puppi, yes, it's together with gouda! I'll fix this, thank you!

  5. Pat Holland

    Could I use mozzarella instead of gouda? Have friends coming so would like to make for later and don't have Amy gouda. Pat H

    1. Martina @ KetoDiet

      I think that will work well! I'd use mozzarella!

  6. Rose

    Made it! So delicious

  7. JellyBelly

    I can’t wait to try this but I want to omit the flaxseed. What substitute can I use?

    1. Martina @ KetoDietAuthor

      I would use an equivalent amount of coconut flour or double the amount of almond flour. In case this helps: Is Flaxseed Healthy? Safety Concerns, Benefits & Recommendations

  8. Karly

    Anything stuffed with cheese is great to me! Looks delicious!

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