This stuffed meatloaf with pulled pork & cheese is a real meat monster. It takes a few hours of cooking time, but the waiting is definitely worth it. In addition, this meatloaf is delicious, extremely satiating and perfectly suitable for a ketogenic diet.
First, use the pork shoulder to make pulled pork. I used a stewing pan in which I seared the meat, then added some water and put the pan into the oven for about 6 hours, with the lid on. If you are not sure on how to prepare it, just use my easy and foolproof method for which you don't even need a stewing pan: Easy Pulled Pork Recipe
When the pork is about to be done, start to prepare the meat mixture. For that, put the ground beef, eggs & all seasonings into a bowl and mix everything thoroughly until it is a homogeneous mixture. You may use a food processor or simply mix it using your hands
In the meantime, preheat your oven to 150°C (300°F)
Take the pork out of the stewing pan / pot, remove all bones, pull the meat apart and keep it on a plate or in a bowl. Then, put a piece of cling film onto a cutting board. This helps to wrap the meatloaf up
Now, spread the meat mixture on the cling film, as evenly as possible
Afterwards, add the stuffings on top. Spread the pulled pork evenly and the cheese only on one half
Then, use the cling film to wrap everything up. Start on the cheese side first to make sure that the cheese will be completely wrapped up and can't leak out
When it is all wrapped up, put the loaf onto a baking tray with parchment paper and carefully remove the cling film
Finally, bake the meatloaf in the oven for about 1 hour
Recipe Notes
Of course, you may also use any other cheese you prefer, like mozzarella, parmesan or cheddar.
The pulled pork turns out great if you use pork neck instead of shoulder, too. It may be even better as pork neck usually is a little fattier then shoulder and therefore juicier & more flavorful.
This recipe for bacon wrapped beef liver roulade, stuffed with spinach & feta cheese, is super delicious and easy to make. The flavors complement each other perfectly. In addition, it's a very nutrient dense and therefore satiating dish. Of course, you could also use other stuffings
Put the beef liver on a cutting board and beat the pieces with a meat hammer to make them flatter. You don't need to flip them, it is enough if you just hit from one side. Also, make sure that you don't hit too hard as the meat already is pretty tender and you don't want to create holes
Next, add the seasonings, also from one side only - this will be the inside. Then, spread the spinach (e.g. with a spoon) on the pieces
Afterwards, put the feta cheese on top. Place it centered and only on one half of the liver pieces. This way it is easier to roll them up
Now, roll the liver up. Start on the side with the cheese to make sure it is in the center of the roulade
After that, create a bacon weave of 4-5 slices on top of each roulade. Lift each one up with one hand while wrapping the bacon around the bottom with the other hand
If you have small packets, wrap another layer of bacon around them to make sure everything is nicely wrapped without any big gaps and place the roulades on a baking tray with parchment paper
Finally, put the baking tray into the oven and bake the roulades for 25-30 minutes until the bacon becomes brown and crispy
Recipe Notes
You probably could skip the meat hammer step if your beef liver pieces already are pretty flat (about 0.5cm / 0.2in of thickness).
If they are way too thick, lay them on the cutting board.
Then, cut from one side with a sharp knife until you nearly reached the end of the other side.
Now, you can simply fold out the pieces and have thinner ones.
At step 3 I used frozen spinach which I thawed & pre-cooked in the microwave for about 3 minutes while beating up the liver:
Frozen Spinach
Pre-Cooked Spinach
Of course, you may also use different stuffings.
One idea that I've had was pizza stuffing with tomato paste or fresh tomatoes, mozzarella cheese & Italian / Mediterranean herbs (oregano, rosemary, thyme). Maybe with some additional ground beef, pepperoni, fried chicken or even pulled pork.
This pork back recipe is very easy to cook with just a few minutes of preparation. You only need a piece of pork back, some butter or olive oil & seasonings. In addition, you can make a delicious sauce from the meat juice and the meat even tastes great when eaten cold after cooking.
0.5teaspoonsCayenne pepperchili powder works as well, but is spicier
Instructions
First, preheat your oven to 120°C (248°F) and put the pork back onto a baking tray with baking paper
In the meantime, put the butter into a small microwave-suited bowl and melt it in the microwave. It takes about 15-20 seconds at 900W and the butter should not be too hot to touch it.
Skip this step if you use olive oil
Then, add all seasonings to the butter and mix them in with a spoon
Now, pour the butter/seasoning mixture onto the pork back and use your hands to spread it. Make sure that the complete surface of your pork back is covered. Do it fast if you took the meat right out of the fridge, because then the butter will solidify again on its cold surface area
Finally, put the baking tray into the oven and cook the pork back for about 3 hours
Recipe Notes
You can check if the pork back is done to your preference by using a meat thermometer.
If the core temperature reaches 70-75°C (158-167°F) the meat is medium-well. If its core temperature reaches 80-85°C (176-185°F) it is well done, but not as tender anymore.
In addition, you may also use the juice from the baking tray to make a delicious gravy sauce or simply pour it over the vegetables you may have made as a side dish.
For a sauce, simply fry 2 onions with butter in a pan (until golden brown), then pour in the meat juice and let everything cook until it is reduced to your desired thickness.
If you don't want to use onions, replace them with 100ml (about 3oz) cream in order to get thickness to the sauce.
