Rolled Meatloaf – Stuffed with Sweet Potatoes, Mushrooms and Brussels Sprouts

It seems like whenever I do a Whole30®, I get super crazy inspired in the kitchen.

Maybe I should take the challenge more often!

Now, I know, I said I was gonna try and come up with more quick and easy Whole30® compliant recipes during this current round I’m doing, but when I had a vision for a Rolled Meatloaf, I just had to make it happen. It just HAD to become a reality.

So yeah… this one is a little labor intensive, a tad high maintenance even and will ask that you spend quite a chunk of time in the kitchen. But trust me, it’s ENTIRELY worth it.

Also, this meatloaf will ask of you that you do a little bit of prep work ahead of time. Ideally, you should do that the day before: it’ll reduce the workload somewhat so you won’t feel as though you spent the entire day working on dinner…

Unless you have nothing else planned for that day and, like me, find cooking to be particularly enjoyable and relaxing…

Here’s what you will need to do in terms of prep work:

• Cook a small sweet potato then let it cool, peel and mash it with a fork.
• Steam some Brussels sprouts until cooked but still slightly firm. Let them cool completely and then slice them really thin, preferably with the slicing disc of your food processor.
• Cook the onions and mushrooms in ghee and set aside to cool.

Alright. Now that all the prep work is out of the way… let’s make us some meatloaf, what say you?

• Preheat your oven to 375°F and grease a 9” x 5” loaf pan with ghee or lard. Also, line a large baking sheet with parchment paper and set it aside.
• Add all the ingredients for the meat layer to a large mixing bowl and knead well with your hands, until well combined.
• Dump that mixture right in the middle of the parchment paper lined baking sheet and, with your fingers, spread the meat as evenly as possible to form a perfect 8” x 13” rectangle.

Spread the mashed sweet potato thinly and evenly across the flattened meat…

Then, arrange the shaved Brussels sprouts over that layer of sweet potatoes and top with the onion and mushrooms mixture.

Time to roll our meatloaf. I’ll admit: this part can be a little bit tricky, but it’s not so hard, you’ll see.

Use the parchment paper for support and roll the meat onto itself, starting at either one of the shortest ends

Go delicately, but still, roll as tightly as you can. This all needs to bind together!

Peel the parchment paper off as you go and continue rolling until your meat is all rolled up.

Make sure the seam is located under the log.

Delicately lift your Meatloaf Roll and place it into the loaf pan, taking care to place the seam underneath.

Shape and round the top so it looks nice and pretty and arrange the bacon strips on a diagonal across the loaf.

HA! It’s not even cooked yet and it already looks delicious! Bacon does make everything better, doesn’t it?

Oh, and about that bacon… Once again, I used my homemade smoked bacon to make this recipe. While I know that it’s not technically Whole30® compliant, I personally don’t have a problem with it and expressed my opinion on the subject in my latest post. If you feel differently and are currently doing the challenge, simply make sure you use bacon that meets the official requirements. 

What do you say we make that meatloaf even prettier and fill the house with the most delicious fragrance?

Let’s put this puppy in the oven! You’ll want to bake it uncovered in a 375°F oven for about 45-50 minutes.

After that time, remove it from oven, drain excess liquid and return the loaf to the oven for another 10 minutes or so, until the top becomes golden brown and that bacon looks so irresistibly nice and crispy, you’ll have a hard time resisting the urge to steal a slice and eat it right then and there.

Kill the heat, crack the oven door open and let your meatloaf rest for 10 to 15 minutes.

Remove from oven, slice and serve.

As you can see, this meatloaf is dense. Real dense. It has to be if it’s going to hold its shape and not disintegrate into a pile of crumbled meat when you put your knife to it. But even though it’s dense, it’s still very moist and tender and has a very agreeable texture to it. Kind of similar to sausage, I’d say…

What you cannot see in the pictures, though, is how crazy tasty this is. You will not believe the parade of flavors that this meatloaf will have bursting into your mouth.

Oh, and if you should be lucky enough as to generate leftovers (like if there were only 2 or 3 of you at the dinner table), make sure to reheat the leftover slices by pan frying them in ghee… so good, you won’t believe your taste buds!

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Rolled Meatloaf

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Rolled Meatloaf stuffed with Sweet Potato Puree, Brussels Sprouts and Sauteed Mushrooms. A spectacular recipe you'll want as part of your regular rotation!

Servings: 6

Ingredients

US Customary - Metric

THE MEAT

• 2 lb grassfed ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 large eggs
• 1/4 cup fresh parsley, chopped
• 2 tbsp dried mustard
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp coriander seeds, crushed
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp Himalayan salt
• 1 tsp ground black pepper
• 1/2 tsp baking soda

THE STUFFING

• 1 small sweet potato, baked and cooled
• 1/2 lb Brussels sprouts, steamed and cooled
• 1-2 tbsp ghee
• 1 small onion, finely chopped
• 1/4 tsp Himalayan salt
• 1/4 tsp ground black pepper
• 1/2 lb mushrooms, chopped

THE DELICIOUS ADORNMENT

• 2 thick slices smoked bacon, cut in half crosswise

Instructions

Prep ahead of time (ideally the previous day):

• Cook the sweet potato following your favorite method*, then let it cool, peel and mash it with a fork.
• Steam the Brussels sprouts until cooked but still slightly firm. Let them cool completely and then slice them really thin, preferably with the slicing disc of your food processor.
• Melt 1 or 2 tablespoons of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes. Add chopped mushrooms and cook until soft, about 3 minutes. Set aside to cool.

Now let's make some meatloaf

• Preheat the oven to 375°F and grease a 9” x 5” loaf panwell with ghee or lard. Also line a large baking sheet with parchment paper and set it aside.
• Add all the ingredients listed under “meat layer” to a large mixing bowl and knead well with your hands until well combined.
• Dump that mixture right in the middle of the parchment paper lined baking sheet and, with your fingers, spread the meat as evenly as possible to form a perfect 8” x 13” rectangle.
• Spread the sweet potato puree thinly and evenly across the meat, then arrange the shaved Brussels sprouts over that layer of sweet potatoes. Finish with the onion and mushrooms mixture.
• Using the parchment paper for support and starting at one of the shortest ends, delicately roll the meat onto itself, as tightly as you can. Peel the parchment paper off as you go.
• Delicately transfer your meatloaf to the loaf pan taking care to place the seam underneath. Shape the top nicely and arrange the bacon strips on a diagonal across the loaf.
• Bake uncovered in a 375°F oven for about 45-50 minutes. Remove from oven, drain excess liquid and return the loaf to the oven for 10 minutes or until the top is golden brown and the bacon looks nice and crispy. Kill the heat, crack the oven door open and let your meatloaf rest for 10-15 minutes.
• Remove from oven, slice and serve.

Notes

*I like to cut mine in half, sprinkle with salt, pepper and a few dried herbs, drizzle with a little bit of olive oil then put both halves back together, wrap in aluminum foil and bake in a 450°F oven until soft, about 35-45 minutes, depending on the size of the potato.

Nutrition

Calories: 424kcal, Carbohydrates: 17g, Protein: 37g, Fat: 23g, Saturated Fat: 9g, Cholesterol: 164mg, Sodium: 774mg, Potassium: 963mg, Fiber: 5g, Sugar: 4g, Vitamin A: 3704IU, Vitamin C: 41mg, Calcium: 79mg, Iron: 5mg

Course: Main Course

Cuisine: American

Author: Sonia! The Healthy Foodie

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