Keto Cheddar Stuffed Beef Meatloaf Roll with Dijon Mayo Glaze
- Prep
- 15 min
- Cook
- 50 min
- Yield
- 1 servings
- Level
- medium
- Cuisine
- American
A low-carb twist on classic meatloaf featuring seasoned ground sirloin wrapped around melted cheddar cheese in an elegant roll format. The mayo-Dijon glaze creates a golden crust while keeping the interior moist. Perfect for weeknight dinners or meal prep, this keto-friendly dish delivers comfort food satisfaction without the carbs. The rolling technique ensures every slice has a cheese center.
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Ingredients
- 20 ounce ground sirloin beef, 85% leanground chuck1:1keto
slightly higher fat content
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon nutmeg, ground
- ½ teaspoon paprika
- ¾ cup cheddar cheese, shredded
- 1 tablespoon mayonnaise
- 2 teaspoon Dijon mustard
Method
10 steps- 1
Preheat oven to 375 degrees
- 2
Mix ground sirloin with salt, pepper, garlic powder, onion powder, nutmeg, and paprika in a bowl
- 3
Spread seasoned meat into thin rectangle on parchment paper
- 4
Arrange cheddar cheese in center, leaving 2 inch border
- 5
Roll meatloaf tightly using parchment paper to assist
- 6
Seal ends and seam with fingers, place seam-side down in greased loaf pan
- 7
Whisk together mayonnaise and Dijon mustard
- 8
Brush sauce over top and sides of meatloaf roll
- 9
Bake for 50 minutes until well-done with light crust
- 10
Cool for 5 minutes before slicing into 4 pieces
Tips
Use parchment paper to help roll the meatloaf tightly without breaking the meat mixture.
Let the meatloaf rest before slicing to prevent the cheese from oozing out.
Good to Know
Refrigerate up to 3 days wrapped in foil
Can assemble and refrigerate up to 1 day before baking
Slice and serve warm with low-carb vegetables
Common Mistakes
Don't skip the resting time to avoid cheese leakage when slicing
Press seams firmly to prevent the roll from opening during baking
Substitutions
slightly higher fat content
FAQ
Can I freeze this meatloaf roll?
Yes, wrap tightly and freeze up to 3 months. Thaw overnight in refrigerator before reheating.
What if my meat mixture is too wet to roll?
Add a small amount of almond flour or let mixture sit for 5 minutes to absorb moisture.
How do I know when it's fully cooked?
Internal temperature should reach 160F and juices should run clear when pierced.