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Delicious Meatloaf with Gruyere

By Jason Fung, MD

Delicious Meatloaf with Gruyere

About This Recipe Making meatloaf is investment cooking at its best. The investment is your time, of course. You’re standing at the stove, so why not deliberately create leftovers to enjoy later? This meatloaf has something extra: layers of Gruyere, inside and out. It is equally yummy hot or at room temperature. As Found in...
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinners + Mains
Cuisine American, Mediterranean
Calories 5996 kcal

Ingredients
  

  • 1 lbs italian pork sausage gluten free
  • 1 yellow onion
  • 4 garlic cloves
  • 8 sprigs flat - leaf parsley
  • 3 eggs
  • 1 lb Gruyere cheese
  • ¼ cup sundried tomatoes in oil
  • 2 lb medium ground beef
  • 1 tbsp dried oregano
  • ½ cup red wine
  • 1 bunch of basil
  • salt and pepper to taste

Instructions
 

  • Assemble, prepare, and measure ingredients. Squeeze sausagemeat out of casings. Dice onion. Mince garlic. Chop parsley leaves and discard stalks. In a small bowl, beat eggs just to combine. Grate cheese. Finely chop sundried tomatoes. Preheat oven to 375°F/190°C. Line bottom and sides of a 13- × 9-inch/2 L baking dish with parchment paper or aluminum foil.
  • In a large mixing bowl, use your hands to combine sausage meat and ground beef with onion, garlic, parsley, and oregano. Season with salt and pepper. Add beaten eggs and wine and mix to combine. Spread mixture on a flat surface and pat into a large rectangle about 2 inches (5 cm) thick. Sprinkle three-quarters of the Gruyere, sundried tomatoes, and basil leaves evenly over meat. Roll mixture into a rough cylinder, pinching the ends to seal in cheese.
  • Transfer meatloaf to prepared baking dish, seam-side down, and bake for 1 hour, or until nicely browned. Sprinkle remaining Gruyere over top and bake for another 5 minutes to melt it.
  • To serve, cut meatloaf into generous slices.

Nutrition

Nutrition Facts
Delicious Meatloaf with Gruyere
Amount per Serving
Calories
5996
% Daily Value*
Fat
 
462
g
711
%
Saturated Fat
 
200
g
1250
%
Cholesterol
 
1961
mg
654
%
Sodium
 
5289
mg
230
%
Potassium
 
5535
mg
158
%
Carbohydrates
 
39
g
13
%
Fiber
 
8
g
33
%
Sugar
 
18
g
20
%
Protein
 
383
g
766
%
Vitamin A
 
6352
IU
127
%
Vitamin C
 
36
mg
44
%
Calcium
 
5032
mg
503
%
Iron
 
32
mg
178
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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