Mozzarella-Stuffed Meatloaf

This one tastes so flavorful, you almost forget that you used to eat this with pasta or spaghetti. The bite from the salad pairs well with the meatloaf and mozzarella, but feel free to substitute it with spaghetti squash, if you prefer.

INGREDIENTS

10 oz ground pork

2 oz mozzarella cheese

0.25 cup marinara sauce or red pepper sauce

3.5 oz chard

4.25 oz mushrooms

1 red bell pepper

0.5 tsp crushed red pepper flakes

0.25 oz garlic

1 tsp Italian seasoning

DIRECTIONS:

1. Preheat oven to 400degrees.

2. Wipe mushrooms clean with a damp towel, then cut in 0.25 in slices.

3. Remove centers from chard, slicing stems into 0.25 in pieces. Chop the leaves into bite-size pieces.

4. Small dice red bell pepper into 0.25 in pieces.

5. Mince garlic.

6. Place ground pork into a bowel. Add 1 tbsp of marinara/red pepper sauce, Italian seasoning and about 0.25 tsp of salt and 0.25 tsp of pepper. Mix thoroughly.

7. Form into two patties, about an inch thick. Press half of mozzarella cheese into the center and pink to enclose.

8. Place both mini loafs onto a greased baking sheet, then cover with remaining marinara/red pepper sauce. Place in oven for 15-18 min to cook until fully cooked (internal temp 160 degrees).

9. Heat 1.5 tbsp of cooking oil in a large saute pan. Add mushrooms, chard stems, and bell peppers. Season with salt/pepper to taste. Stir, cooking for 5-6 min until tender.

10. Add garlic and crushed pepper flakes (less or more for desired spiciness). Cook for about a minute.

11. Add the chard leaves and 0.25 cup of water. Stir and cook for 2-3min until chard leaves are tender. Add additional salt or pepper to taste if desired.

This recipe serves 2.

MACRO INFO:

500 Calories, 31g Fat, 14g Net Carbs, 38g Protein