Why I oughta…make this meatloaf! The flavors are so deliciously powerful, you’ll never want to have to say Uncle!
- 1 1/3 lbs (85/15) ground beef
- 1/2 c finely crushed pork rinds
- 1/4 c chicken stock
- 4.5 ounces crumbled blue cheese, divided
- 1 egg
- 1 tbsp butter, divided
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1/2 green pepper (3 ounces), diced
- 1 jalapeño (1 ounce), diced
- 1 garlic clove, minced
- 1 large portobello mushroom cap (2.5 ounces), sliced
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp oregano
- 2 tsp paprika
- 1 tsp hot Mexican chili powder
- 1/2 tsp cayenne pepper
- 1 packet Truvia (or sweetener of choice)
- Sauté pepper and jalapeño in olive oil over medium heat until cooked.
- Add garlic to peppers and cook until garlic becomes fragrant (less than one minute).
- Set aside to chill in refrigerator.
- Make blackening seasoning by combining all seasonings in small bowl and set aside.
- In another small bowl, combine crushed pork rinds and chicken stock and set aside.
- Whisk egg in small bowl and set aside.
- Once peppers and garlic have cooled, in a large bowl, add ground beef, pepper mix, pork rinds mix, whisked egg, 1/2 tbsp blackening seasoning, 1 tsp Worcestershire sauce, and 1.5 ounces of crumbled blue cheese.
- Mix by hand until just combined. Do not over mix.
- Line a loaf pan with plastic wrap and place meatloaf into pan. Shape the loaf to the pan with raised sides and press down in the center the length of the pan. This indentation will hold the remaining blue cheese and mushrooms in place about halfway through cooking.
- Remove the loaf from the pan by grabbing the plastic wrap and lifting the loaf carefully out.
- Flatten the plastic wrap to your cooking surface and cover the entire loaf with the remaining blackening seasoning. Gently press the seasonings into the loaf on all sides. You will need to flip your loaf over to coat the bottom.
- Line your loaf pan again with plastic wrap and carefully place your loaf back into the pan. Reshape if needed. Fold over hanging plastic wrap over your meatloaf. Place into refrigerator to chill approximately 2 hours. This will help your loaf retain its shape when removed to bake and allow time for flavors to marry. If you are short on time, you can skip chilling the meatloaf. You may need to adjust your baking time since your loaf will not be chilled.
- Preheat oven to 325F.
- Lift meatloaf out from loaf pan using plastic wrap to do so.
- Slide meatloaf onto a baking sheet.
- Bake at 325F for 35 minutes.
- Top meatloaf with butter and add remaining 3 ounces of crumbled blue cheese to the indentation on the top of your meatloaf. Place portobello mushroom slices over blue cheese, all fancy like.
- Bake at 325F for another 20-25 minutes.
Nutritional Information (1/5th recipe)