Posts

Slow Cooker Italian Meatball Soup

Slow Cooker Italian Meatball Soup

/1 Comment/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Slow Cooker Italian Meatball Soup

Slow Cooker Italian Meatball Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 25
  • Cook Time: 240
  • Total Time: 4 hours 25 minutes
Print Recipe

Ingredients

Scale

Ingredients To Make The Pork Meatballs

  • 2 pounds ground pork
  • 2/3 cup minced fresh parsley
  • 4 cloves garlic, minced
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • ¼ cup warm water
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda

Ingredients To Make The Soup

  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion
  • 1 yellow bell pepper, diced
  • 1 (6 oz) can tomato paste
  • ½ teaspoon dried oregano
  • ½ teaspoon basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion power
  • 1/8 teaspoon red pepper flakes
  • 1 (28 oz) can fire-roasted diced tomatoes
  • 1 (32 oz) carton organic chicken broth
  • 1 bunch swiss chard, stemmed and leaves cut into 1 inch stips
  • 1/4 cup fresh basil leaves, minced

Instructions

To Make The Pork Meatballs

  1. Preheat the oven to 425°F. Take 2 rimmed baking sheets and line them with parchment paper.
  2. In a large bowl, combine the ground pork, parsley, garlic, onion powder, cumin, salt, black pepper, and red pepper flakes. Use your hands to mix the ingredients. In a small bowl, mix together with a fork the warm water, cream of tartar, and baking soda. Then add the water mixture to the meatball mixture. Use your hands again to mix the ingredients together till it is well combined.
  3. Use a 1 inch cookie dough scoop to make the meatballs uniform and place onto the lined baking sheets.
  4. Bake for 20 minutes. Rotate the pans halfway through the baking time. Meatballs should be browned and cooked through. Set aside and let it cool.

To Make The Soup

  1. While the meatballs are cooking in the oven you can start to prepare the soup.
  2. In a large sauce pan add the olive oil, onions, and yellow pepper. Sautee until the onions are soft and transparent. Then add the onions and yellow pepper to the slow cooker.
  3. Add the rest of the soup ingredients to the slow cooker including the pork meatballs.
  4. Gently stir to combine, turn temperature to high and let it cook for approximately 4 hours.

Nutrition

  • Serving Size: 10
  • Calories: 334
  • Sugar: 4
  • Sodium: 1314
  • Fat: 21
  • Saturated Fat: 7
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 11
  • Protein: 27
  • Cholesterol: 85

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Coconut Chicken Cabbage Soup

Slow Cooker Coconut Chicken Cabbage Soup

/1 Comment/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Coconut Chicken Cabbage Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 240
  • Total Time: 4 hours 10 minutes
Print Recipe

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts
  • 1 tablespoon ghee
  • 1 medium onion, diced
  • 1 medium bell pepper, diced
  • 1 small jalapeno, seeds and membranes removed, finely diced
  • 2 celery stalks, chopped
  • 2 carrots, shredded
  • 1 cup cabbage, chopped
  • 6 cloves garlic, minced
  • 2 ½ teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon Himalayan salt
  • ¼ teaspoon black pepper
  • 1 (14 oz) full fat coconut milk
  • 2 (32 oz) organic chicken broth
  • ½ lime, juiced
  • ½ cup fresh cilantro, chopped

Instructions

  1. On a cutting board cut the onion, bell pepper, jalapeno, garlic, celery, cilantro, and cabbage. Shred the two carrots.
  2. In a large saucepan over medium heat add 1 tablespoon of ghee and saute the onion, bell pepper, garlic, and jalapeno.
  3. Place the chicken breast on the bottom of the slow cooker. Add the sautéed vegetables, celery, cabbage, cilantro, ground cumin, chili powder, dried oregano, Himalayan salt, black pepper, and organic chicken broth. Stir till the liquid is mixed with the vegetables.
  4. Cover on high for 3-4 hours or low for 8 hours.
  5. Remove chicken to a large mixing bowl or cutting board, shred it and return the slow cooker.
  6. Add full fat coconut milk, lime juice and fresh chopped cilantro. Stir to combine. Cook for another 10 minutes. Taste and season with additional salt and pepper as desired.

Nutrition

  • Serving Size: 12
  • Calories: 197
  • Sugar: 2
  • Sodium: 614
  • Fat: 10
  • Saturated Fat: 8
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 6
  • Protein: 21
  • Cholesterol: 51

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Whole30 Spaghetti Squash With Meat Sauce

Whole30 Spaghetti Squash With Meat Sauce

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole30 Spaghetti Squash With Meat Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
Print Recipe

Ingredients

Scale
  • 2 whole spaghetti squash
  • 1 red bell pepper
  • 1 orange red bell pepper
  • 1 clove garlic
  • 1/2 medium onion
  • ½ cup olives
  • 2 (14.5 ounce) cans organic fire roasted tomatoes diced
  • 1 (8 ounce) can tomato sauce
  • 1 pound grass fed organic beef
  • 4 tablespoons nutritional yeast
  • 2 tablespoons parsley flakes
  • 1 teaspoon fennel
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 1 teaspoon himalayan salt
  • 1 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil

Instructions

To Cook The Spaghetti Squash

  1. Preheat the oven to 400ºF. Line the 9 by 13 baking pan with parchment paper.
  2. Cut the top and bottom ends of the spaghetti squash with a sharp knife. Then divide it in half length wise.
  3. Use a large spoon to scoop out the inside of the squash or save the seeds and make them at another time.
  4. Drizzle the insides of the squash halves with the olive oil. Then rub the olive oil in to make it more even. Sprinkle himalayan salt and pepper on top. Place the spaghetti squash face down on the baking pan lined with parchment paper.
  5. Bake the squash for 40 minutes or until the edges are lightly browned. Cool for 15 minutes then take a fork and rake it back and forth and scoop out the spaghetti like strands and place the cooked squashed on 6 plates.

To Make The Whole30 Spaghetti Sauce

  1. While the squash is in the oven you can prepare the homemade spaghetti sauce.
  2. In a large sauce pan over medium heat brown the grass fed organic beef. Beef should crumbly and no longer pink. Leave the fat in the pan and scoop out the meat on to a plate to set aside.
  3. On a cutting board chop up the red bell pepper, orange bell pepper, garlic, olives, and onion. Add the vegetables to the medium sauce pan. Cook until the onions are slightly translucent.
  4. Add diced tomatoes, tomato sauce, tomato paste, nutritional yeast, parsley flakes, fennel, oregano, thyme, and basil to the sauce pan. Add back in the cooked grass fed organic beef. Stir and mix well then cover and simmer on low heat for 10 more minutes. Stir occasionally.
  5. Place the homemade spaghetti sauce on top of the plates prepared with cooked squash. Sprinkle with parsley flakes.

Nutrition

  • Serving Size: 6
  • Calories: 266
  • Sugar: 5
  • Sodium: 658
  • Fat: 11
  • Saturated Fat: 3
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 15
  • Protein: 28
  • Cholesterol: 65

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Low Carb Taco Meatloaf

Low Carb Taco Meatloaf

/1 Comment/in , , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low Carb Taco Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 70
Print Recipe

Ingredients

Scale
  • 1 pound Jimmy Dean hot premium pork sausage
  • 1 pound ground beef
  • 1/2 medium size onion, chopped
  • 1 egg
  • 1 (1.25 oz) taco seasoning packet
  • 1 (4 oz)can diced green chiles
  • 1 (3.8 oz)can sliced ripe black olives
  • 1 cup salsa
  • 1 cup pork rinds, crumbs
  • 2 cup cajun cheddar cheese curds
  • 1/2 cup taco sauce

Instructions

  1. Take out 2 (10-inch) loaf pans.
  2. Preheat the oven to 350ºF.
  3. In a large bowl mix together beat the egg and salsa together.
  4. Add in the pork sausage, ground beef, chopped onion, diced green chiles, and pork rind crumbs. Take half a can of black olives into the taco meatloaf mixture and save the rest of the olives for garnishing on top.
  5. Mix the taco meatloaf mixture with your hands till well combined. Then divide the mixture into 4 parts.
  6. Take 1 batch of the meatloaf mixure and place at the bottom of the meatloaf pan. Add 1 cup of cajun cheddar cheese curds making a row of it and pressing down into the meatloaf.
  7. Take another batch of meatloaf mixture and place that on top of the cheese curd layer. Use your hands to press down making it nice and smooth and shaping the top layer nice and flat.
  8. On top of the meat loaf pour 1/4 of a cup of taco sauce. Take a spatula and smooth the sauce so it evenly spread.
  9. Do the same pattern and make the second taco meatloaf.
  10. Bake for 1 hour. When you remove it from the oven the pan will be full of fat.
  11. Lift the taco meatloaf out of pan and place on a serving plate. Serve with taco toppings such as lettuce, shredded Mexican taco cheese, salsa, and sour cream.

Notes

  • This make 2 (10-inch) loafs. Garnish with your favorite taco toppings!

Nutrition

  • Serving Size: 12
  • Calories: 268
  • Sugar: 2
  • Sodium: 820
  • Fat: 20
  • Saturated Fat: 8
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 5
  • Protein: 17
  • Cholesterol: 81

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Stir-Fry Chicken With Cashews

Stir-Fry Chicken With Cashews

/2 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stir-Fry Chicken With Cashews

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bryon | Taste & Review
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
Print Recipe

Ingredients

Scale

Ingredients For The Marinade

  • ½ cup less sodium soy sauce
  • 1/8 cup rice vinegar
  • 1/8 cup dry sherry
  • 2 tablespoons fresh ginger, chopped
  • 3 medium cloves garlic, crushed

Ingredients For The Stir-Fry

  • 1 pound boneless, skinless chicken breast, cut up into small bite size chunks
  • 2 teaspoon sesame oil
  • 1 medium red bell pepper, cut in strips
  • 1 onion, diced
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup cashews
  • 2 green onions, sliced

Instructions

To Marinate Chicken

  1. In a medium size bowl mix together the soy sauce, rice vinegar, dry sherry, fresh ginger, and garlic. After mixing the sauce add the cut up chicken breast. Set it aside to let it marinate while you prepare the rest.

To Stir-Fry-Chicken

  1. Heat wok or skillet over high heat. Add sesame oil swirling around to coat. Using a slotted spoon remove the chicken from the marinade and reserve the remaining liquid. Place the chicken in the wok. Stir-fry for 2 minutes then remove to a plate. Add the red bell pepper strips and chopped onion stir-fry for 2 minutes. Mix cornstarch with the remaining marinade liquid. Then return the chicken, and add cashews, salt, black pepper, marinade liquid to the wok. Stir-fry for 3 minutes or until the chicken is done and cooked through. Remove from heat. Sprinkle green onions on top of dish.

Notes

  • Make sure your wok or skillet is very hot before adding ingredients.

Nutrition

  • Serving Size: 4
  • Calories: 367
  • Sugar: 4
  • Sodium: 1449
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 16
  • Protein: 40
  • Cholesterol: 96

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chicken Rotisserie Noodle Soup

Chicken Rotisserie Noodle Soup

/1 Comment/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Rotisserie Noodle Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 40
  • Cook Time: 120
  • Total Time: 2 hours 40 minutes
Print Recipe

Ingredients

Scale

Ingredients To Make The Chicken Rotisserie Soup

  • 1 prepared rotisserie chicken
  • 3 (32 ounce )cartons of chicken broth
  • 1 small onion
  • 1 tablespoon garlic
  • 4 carrots
  • 4 stalks celery
  • ½ cup white wine
  • 1 teaspoon lemon juice
  • 1 teaspoon thyme
  • 4 bay leaves
  • 2 tablespoon celery leaves
  • 3 tablespoon fresh parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Ingredients To Make The Egg Noodles

  • 3 cups flour
  • 2 tablespoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 4 tablespoon milk

Instructions

To Make The Chicken Rotisserie Soup

  1. Remove the skin from the chicken and throw it away. Remove as much meat as you can from the rotisserie chicken and set aside in a bowl.
  2. Place the bones in a soup pot or stock pot with the chicken broth and bring to a boil. Bring the heat to low, cover and simmer for an hour.
  3. While the soup base is cooking prepare the vegetables and chicken. Cut up the carrots, onions, and garlic. Cut up the celery and 2 tablespoons of celery leaves. Place all the vegetable in a bowl and set aside. Take the chicken you set aside and shred it and return to the bowl.
  4. After an hour of the soup base cooking turn the heat off to remove the bones and strain the broth. Turn the heat to a boil again and add the chopped carrots, onions, garlic, celery, celery leaves, white wine, lemon juice, thyme, bay leaves, parsley, salt and pepper. Cover and simmer.
  5. While the vegetables are cooking you can make the egg noodles.

To Make The Homemade Egg Noodles

  1. In a large bowl mix the flour, baking powder, and salt. Then stir in milk and 4 eggs.
  2. Use a fork to beat the mixture together. When it gets more blended knead the dough by hand until the dough is smooth for a few minutes then roll it into 2 balls.
  3. Wash your hands and at the end use cold water. This will help prevent the dough from sticking. Then dry your hands. Spray nonstick cooking spray all over your hands. Now you are ready to roll out the dough.
  4. On a floured surface take 1 of the dough balls you made. Roll out the dough to desired thickness about ¼ or 1/8. Take a pizza cutter and cut strips in the length and width that you desire. Set aside the cut noodles in a bowl. Repeat this pattern with the other ball of dough till all the dough is rolled up and made into noodle strips.

Combine The Homemade Egg Noodles Into The Soup

  1. Bring the soup to a boil add the shredded chicken and noodles. Stir and turn heat to low and cover. Cook for another 25 minutes.

Nutrition

  • Serving Size: 14
  • Calories: 183
  • Sugar: 2
  • Sodium: 450
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 25
  • Protein: 13
  • Cholesterol: 75

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Red Wine Chili

Red Wine Chili

/1 Comment/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Wine Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 20
  • Cook Time: 135
  • Total Time: 155
Print Recipe

Ingredients

Scale
  • 1 pound Jimmy Dean regular pork sausage
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 yellow bell pepper, chopped
  • 8 garlic cloves, minced
  • 1 poblano pepper, finely chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 bay leaves
  • 1 cup Merlot
  • 1 ( 6 oz)can tomato paste
  • 1 (14 ounce) can stewed tomatoes, undrained and coarsely chopped
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (14 ounce) can basil, garlic, & oregano diced tomatoes, undrained
  • 1 (15 ounce) can light red kidney beans, drained
  • 1 (15 ounce) can dark red kidney beans, drained

Instructions

  1. On a cutting board chop the onion, yellow pepper, poblano pepper and garlic and place in a large
  2. stock pot. Add 1 tablespoon of olive oil and cook on medium till the onions and pepper are tender.
  3. While the onion and peppers are cooking you can multi task by placing a large frying pan over medium heat. Add the pork sausage and ground beef the frying pan stirring till it is all brown and crumbly.
  4. When the ground beef and pork sausage are browned, drain the fat. Then add the beef mixture to the stock pot.
  5. Stir in chili powder, ground cumin, dried oregano, ground black pepper, salt, bay leaves, merlot, tomato paste, stewed tomatoes, and the diced tomatoes. Bring the mixture to a boil and then reduce the heat to medium low. Cover and simmer for 90 minutes, stirring occasionally. This gives it time for the flavors to marinate together.
  6. Add the kidney beans and brown sugar and let it simmer for 30 more minutes.

Notes

  • Top this chili with your favorite toppings. We used sour cream, shredded cheddar cheese, and corn chips.

Nutrition

  • Serving Size: 12
  • Calories: 390
  • Sugar: 8
  • Sodium: 564
  • Fat: 18
  • Saturated Fat: 6
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 40
  • Protein: 26
  • Cholesterol: 51

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Chicken Artichoke White Bean Chili

Chicken Artichoke White Bean Chili

/0 Comments/in /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Artichoke White Bean Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
Print Recipe

Ingredients

Scale
  • 30 ounces rotisserie chicken, skin removed and meat shredded
  • 1 medium onion, chopped
  • 1 teaspoon garlic
  • 1 tablespoon olive oil
  • 2 (32 oz) chicken broth carton
  • 1 (15 oz ) can small white bean ( frijoles Blancos), drained and rinsed
  • 1 (15 oz) can cannellini white kidney beans, drained and rinsed
  • 1 (15 oz) great northern beans, drained and rinsed
  • 2 (4 0z) mild green chiles
  • 1 (13-ounce) can artichoke hearts, drained
  • 1 teaspoon dried oregano
  • 2 teaspoons dried cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 cups Original Top the Tater sour cream
  • 1 cup heavy cream

Instructions

  1. On a cutting board chop up a medium size onion and transfer to a large stock pot with 1 tablespoon olive oil. Saute the onions,artichoke hearts, and garlic.
  2. Add the mild green chiles, chicken broth, oregano, cumin, salt, and black pepper. Bring to a low boil.
  3. Drain all the beans and add to the stock pot. Add the shredded rotisserie chicken and simmer for 30-40 minutes uncovered.
  4. Stir in the heavy cream and Original Top the Tater sour cream.
  5. Serve and enjoy!

Notes

  • Garnish the Chicken Artichoke White Bean Chili with sour cream, shredded cheese, tortilla strips, and chopped fresh cilantro. A good squeeze or two of fresh lime juice adds a delicious boost of flavor to this recipe!

Nutrition

  • Serving Size: 12
  • Calories: 375
  • Sugar: 3
  • Sodium: 1023
  • Fat: 19
  • Saturated Fat: 10
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 23
  • Protein: 30
  • Cholesterol: 110

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Grilled Stuffed Burgers

Stuffed Grilled Burgers

/3 Comments/in , , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stuffed Grilled Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Bryon | Taste & Review
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
Print Recipe

Ingredients

Scale

Mixture

  • 2 pounds ground beef
  • 1 small onion, finely diced
  • 2 teaspoons salt
  • 1 teaspoon pepper

Stuffing

  • 1 cup crumbled potato chips
  • 4 slices of bread, crumbled
  • 4 strips of bacon, diced
  • ¼ cup water chestnuts, diced
  • 2 tablespoons chopped red pepper
  • ¼ teaspoon sage
  • ¼ teaspoon thyme

Instructions

  1. Take out 2 mixing bowls. Make the mixture in one mixing bowl and the stuffing in another.
  2. Form into patties, putting two together with the stuffing in the middle. Seal the edges and grill the patties.
  3. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium.

Nutrition

  • Serving Size: 8
  • Calories: 428
  • Sugar: 1
  • Sodium: 949
  • Fat: 26
  • Saturated Fat: 7
  • Unsaturated Fat: 17
  • Trans Fat: 1
  • Carbohydrates: 23
  • Protein: 25
  • Cholesterol: 75

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Low Carb Bacon Wrapped Cheese Stuff Meatloaf

Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

/3 Comments/in , /by
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Low Carb Bacon Wrapped Cheese Stuffed Meatloaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cherie | Taste & Review
  • Prep Time: 15
  • Cook Time: 70
  • Total Time: 85
Print Recipe

Ingredients

Scale
  • 1 pound Jimmy Dean hot spicy pork sausage
  • 1 pound ground beef
  • 1/2 medium size onion, chopped
  • 2 teaspoon garlic, chopped
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley
  • 1/2 cup grated Parmesan
  • 8 oz tomato sauce
  • 1 cup pork rinds, crumbs
  • 1 pound bacon
  • 1 cup cheddar cheese curds

Instructions

  1. Preheat the oven to 350ºF.
  2. Place parchment paper in a 10-inch loaf pan.
  3. In a large mixing bowl combine all the ingredients, except the bacon and cheese curds.
  4. Line the bottom of the loaf pan with half the bacon slices. Each slice should over lap each other and overhang on the sides. Press half of the meatloaf mixture into the pan. Make a groove with your hands in the middle of the loaf. Then add a row of cheese curds pressing down into the meat. Then put the rest of the meatloaf mixture on top of the cheese curd layer. Fold over the bacon that is overhanging.
  5. Using the parchment paper that was lined in the pan flip the meat loaf onto another sheet of parchment paper to finish wrapping the meatloaf. Take the rest of the bacon slices to wrap the other side and sides. The meatloaf at this point should have bacon on all sides. Tuck the bacon pieces in so it is nice and neat and then return the meatloaf back into a lined parchment paper loaf pan.
  6. Bake the meatloaf at 350ºF for one hour and 10 min or until the internal temperature reaches 165 ºF. It will be full of grease when done. Take out the meatloaf onto another platter and let it cool 10 minutes before slicing and serving.

Nutrition

  • Serving Size: 8
  • Calories: 466
  • Sugar: 2
  • Sodium: 1181
  • Fat: 35
  • Saturated Fat: 13
  • Unsaturated Fat: 18
  • Trans Fat: 1
  • Carbohydrates: 4
  • Protein: 32
  • Cholesterol: 137

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!