2 lbs of ground grass-fed beef
1 teaspoon dried Italian seasoning
1 lb lean ground pasture raised pork
1 teaspoon pork sausage seasoning
1 cup fresh bread crumbs (made from regular or low carb bread)
1/2 cup grated Parmesan cheese
2 large eggs
2 tablespoons dried parsley
1/2-1 teaspoon salt (If the sausage seasoning has salt use the lesser amount)
1/2 teaspoon black cracked pepper
4 oz cremini mushrooms chopped fine
1 cup sweet onion, chopped fine
2 garlic cloves, grated
2 tablespoons olive oil
1/2 lb mozzarella, sliced
Homemade or store-bought Marinara Sauce, heated
Preheat the oven to 375 degrees F.
In a small skillet sauté the onion and mushroom with a sprinkle of salt and pepper in the olive oil until fully cooked about 10 minutes. Remove the pan from the heat and allow the mixture to cool to room temperature.
Fold this into the meat with the remaining ingredients (except for the mozzarella and Marinara) until all is combined.
Place 1/2 of the meatloaf mix into a loaf pan. I use a two-pan meatloaf pan so the fat can drain out.
Layer the cheese slices in the center. Press the remaining meatloaf mixture on top of the cheese in the loaf pan.
Bake for about 90 minutes or until to an internal temperature of 160 degrees F (70 degrees C) is reached.
Let the meatloaf rest for 10 minutes before slicing. Serve with Marinara sauce, mashed potatoes or mashed cauliflower and a green vegetable.
Original source: https://jovinacooksitalian.com/2019/02/11/italian-stuffed-meatloaf/