Easy Cheesy Meatloaf

Name: Easy Cheesy Meatloaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 17.6 oz ground beef; 4.2 oz full-fat, small-curd cottage cheese; 1 large free-range egg, lightly whisked; ½ onion, peeled and finely chopped; 2 cloves garlic, peeled and finely chopped; 4 TB ground chia seeds; 1.8 oz reduced-sugar ketchup; 2 tsp Dijon mustard; Sea salt and freshly ground black pepper; 0.7 oz finely grated Parmesan cheese; Generous drizzle reduced sugar ketchup, to finish; Chopped herbs of your choice, to garnish

So simple and tasty, this meatloaf is a new take on an old classic that the whole family will enjoy.

So simple and tasty, this meatloaf is made using ground chia and egg to bind, but it can be a little more delicate than most due to the cottage cheese I have packed inside, bringing a light and creamy texture to every slice. Be sure to allow the meatloaf to rest before slicing and please remember to slice the onions very small and use small-curd cottage to assist the mixture sticking together. This one is always a hit with the entire family!

Serves 4

Easy Cheesy Meatloaf

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

A tasty new way to make meatloaf that the whole family will enjoy. Cheese always makes everything taste better!

Ingredients

17.6 oz ground beef
4.2 oz full-fat, small-curd cottage cheese
1 large free-range egg, lightly whisked
½ onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 TB ground chia seeds
1.8 oz reduced-sugar ketchup
2 tsp Dijon mustard
Sea salt and freshly ground black pepper
0.7 oz finely grated Parmesan cheese
Generous drizzle reduced sugar ketchup, to finish
Chopped herbs of your choice, to garnish

Instructions

Preheat the oven to 350°F and have all your ingredients prepped and ready.
Combine the ground beef, cottage cheese, whisked egg, onion, garlic, ground chia, ketchup, and mustard. Season the mixture generously with salt and freshly ground black pepper.
Transfer the mixture to a lined 2 lb loaf pan (I love to use a cast iron pan) and compress the mixture down as best you can.
Place in the oven for 25 minutes.
Remove and gently place a paper towel on the surface of the meatloaf to remove any excess wateriness.
Discard the paper towel and sprinkle on the grated Parmesan. Return the meatloaf to the oven for 10-15 additional minutes.
Remove the meatloaf from the oven and gently tip to the side so any excess wateriness runs off. Leave to settle for 10 minutes before serving. Using a layer of parchment paper under the loaf extremely useful here as you can lift the meatloaf out, tear open the sides and allow any excess moisture to run off easier.
A drizzle of additional ketchup and a scattering of freshly chopped herbs will make a pretty presentation before slicing and serving.