Keto Dumpling Meatloaf

A strange combination that recreates the flavours of dumplings, with none of the fiddling around with wrappers and steaming or carbs.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings

Calories 450 kcal

Ingredients

Dumpling Meatloaf

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

Dipping Sauce

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

Instructions

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.

Nutrition

Calories: 450kcalCarbohydrates: 7gProtein: 27gFat: 34gSaturated Fat: 11gCholesterol: 130mgSodium: 2319mgPotassium: 592mgFiber: 1gSugar: 1gVitamin A: 440IUVitamin C: 20.7mgCalcium: 99mgIron: 3.2mg