MAKES: 10 servings
PREPARATION TIME: 20 minutes
COOKING TIME: 1 hour
Best served with roasted Brussels sprouts or coleslaw, this slow-cooker-friendly meatloaf is basically a huge low-carb Reuben-style sandwich. Drizzle it with homemade Russian dressing, and it’s irresistible.
2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat
1 medium (110 g/3.9 oz) yellow onion, chopped
2 pounds (900 g) ground beef
1/2 teaspoon fine sea salt
2 tablespoons (30 g/1.1 oz) unsweetened tomato paste
1 tablespoon (15 g/0.5 oz) Dijon mustard
1 teaspoon caraway seeds
1 large egg, lightly beaten
2 cups (284 g/10 oz) sauerkraut, drained (make your own, shown here)
1/3 cup (40 g/1.6 oz) coconut flour
8.8 ounces (250 g) slices beef pastrami, divided
11/2 cups (180 g/6.4 oz) grated Swiss cheese such as Gruyère, divided
Suggested side: (2.76 lb) 1.25 kg Brussels sprouts, trimmed and halved (optional)
1/2 cup (110 g/3.9 oz) mayonnaise (make your own, shown here)
1/4 cup (58 g/2 oz) full-fat sour cream
1 tablespoon (15 g/0.5 oz) sriracha chili sauce
2 medium (112 g/4 oz) pickled cucumbers
2 teaspoons (10 g/0.4 oz) freshly grated horseradish or horseradish paste
3 tablespoons (45 ml) fresh lemon juice
3 tablespoons (12 g/0.4 oz) freshly chopped parsley
3 tablespoons (9 g/0.3 oz) freshly chopped chives
Salt and pepper
Grease a large heavy-based saucepan or Dutch oven with the ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, or until lightly browned. Set aside.
Preheat the oven to 350°F (175°C, or gas mark 4). In a bowl, mix the beef, salt, tomato paste, Dijon mustard, caraway seeds, egg, sauerkraut, and coconut flour. Mix until well combined, place on a piece of heavy-duty baking foil, and flatten the meat mixture into a large rectangle (no larger than your baking tray). Lay half of the pastrami slices vertically in a single layer. Top with half of the grated cheese. Roll up the meatloaf starting from the short side up, peeling the foil while rolling, and finish with the seam side down.
Transfer to a baking dish, keeping the baking foil under the meatloaf. Bake uncovered for 30 minutes. After 30 minutes, lay the remaining pastrami slices on top of the meatloaf and sprinkle with the remaining grated cheese. Place in the oven, increase the temperature to 400°F (200°C, or gas mark 6), and bake for about 10 minutes, or until the cheese is melted and an instant-read thermometer inserted into the thickest part registers 160°F (71°C).
In the meantime, prepare the Russian dressing by mixing all the ingredients and set aside. When done, let the meatloaf cool for 5 to 10 minutes before slicing. Optionally, you can add Brussels sprouts for the last 15 to 20 minutes of the cooking process. Season them with salt and pepper, and coat them in the cooking juices. Serve immediately, or let it cool and refrigerate for up to 4 days or freeze for up to 3 months.
TIP: To make this meatloaf in a slow cooker, halve the recipe and cook the meatloaf on low for 6 to 8 hours. If you’re using Brussels sprouts, add them in the last 2 hours of the cooking process.
NUTRITION FACTS PER SERVING (WITHOUT SUGGESTED SIDE):
Total carbs: 5.4 g / Fiber: 2.3 g / Net carbs: 3.1 g / Protein: 29.4 g / Fat: 39 g / Energy: 493 kcal
Macronutrient ratio: Calories from carbs (3%), protein (24%), fat (73%)