Ok, yes this is weird. Dumplings and meatloaf? Not exactly your usual mix of flavours. But, if you were a dumpling fiend like I was in your pre-keto days, then you have no doubt searched for Keto dumplings on google quite a few times.
I had purchased all of the ingredients to try to make some keto dumpling wrappers and make some yummy little pot stickers. But when I got home from work on a cold, rainy day and I was starving hungry, there was no way I was standing there rolling things and all that rubbish. And so, Keto Dumpling Meatloaf was born.
There’s quite a few ingredients in this dish but most are your pantry staples if you enjoy any style of Asian cooking, so don’t be intimidated by the length of the list.
One interesting thing is using baking soda in the meat mixture. After a bit of research I learnt that baking soda helps keeps the meat moist, and is often used in chinese cooking. So I thought, why not try it in my Keto Dumpling Meatloaf? It was pretty moist in the end so I think it must have helped.
I also highly recommend making the accompanying sauce with this dish as it takes the dumpling fantasy one step closer to reality.
I was so hungry by the time this was ready that I ate it on its own, but I think it would also go well with some steamed bok choy, chinese broccoli or broccolini.
I’m guessing you didn’t search for Keto Dumpling Meatloaf (because who would?) so if you think this Meatloaf isn’t going to scratch your Keto Dumpling itch, you could try some of these other Chinese inspired Keto friendly recipes;
Keto Dumpling Meatloaf
A strange combination that recreates the flavours of dumplings, with none of the fiddling around with wrappers and steaming or carbs.
- 500 grams pork mince
- 5 shiitake mushrooms stems removed
- 4 spring onions
- 1 cup wombok cabbage
- 1/2 tablespoon sesame oil
- 1 tablespoon tamari
- 1 tablespoon garlic
- 1 teaspoon ginger
- 1/2 cup coriander leaves loosely packed
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon baking soda
- 3 tablespoons sesame seeds
- 1 teaspoon ginger paste
- 2 teaspoons sesame oil
- 1 red chilli finely sliced
- 5 tablespoons tamari
- 1/4 teaspoon liquid stevia
- 3 tablespoons rice wine vinegar
Preheat the oven to 180C / 356F and grease and line a loaf pan, or use silicone.
In a food processor, place all meatloaf ingredients except the pork mince, baking soda and sesame seeds. Blend to a chunky paste, scraping down the sides as required.
In a large bowl, combine the mushroom spice paste with the pork mince, scrunching through with your hands to get the flavours evenly distributed.
Sprinkle over the baking soda and mix thoroughly through the pork.
Press the pork mixture into the prepared loaf pan, pushing down firmly. Sprinkle the sesame seeds on top and pat to set into the pork.
Bake for 40 - 50 minutes or until it has reached 70 degrees on a thermometer. While baking, prepare the sauce by whisking all ingredients together and tasting for more stevia as required.
Once baked, drain the excess liquid from the loaf pan and set the meatloaf sit for 3 - 4 minutes before slicing and serving.