I mentioned I was going to try out this recipe a few days ago and had several people ask for the recipe or to share how it went. We made it over the weekend and I ate it yesterday for lunch, so I feel more confident in sharing the recipe and results now!
I can’t take credit for the idea – I found the recipe at PaleoPot and you can see the original post here. As usual, we made a few changes so I’ll include the original recipe and our changes in Green so you can take it or leave it, or invent your own variation!
What you need:
- 1.5 pounds of 90/10 grass fed ground beef. Leaner cuts work better as the extra fat simply runs off in cooking anyways. (We used a mixture of beef and pork for ours)
- 1 whole egg
- 4 cups of button mushrooms. Any fungi of your choice will work fine. Buy less mushrooms if you are afraid of having extras! (I bought pre sliced mushrooms and used about 8-10 oz)
- 1 small log of brie or goat cheese. Usually 2 to 4 ounces. Trader Joe’s sourced my small log of brie this time. (I used 40z of brie, found it at Harris Teeter!)
- 1/8 cup granulated garlic (We used minced garlic from a jar – and we used probably 1-2 TBSP because we heart garlic)
- 1/8 cup dried parsley (We didn’t have any of this in our spice cabinet, so we left it out)
- 2 tbsp dried oregano (We grow this, so we used fresh!)
- 1 tbsp dried rosemary (again, spice fail! Didn’t have this one, and our rosemary isn’t growing very well…so we left it out)
- pinch of sea salt and black pepper
Make this quick:
- By hand, mix together your beef with your egg and spices. Everything but the mushrooms and the cheese.
- Once mixed, press the meat mixture down into the bowl to flatten it out as evenly as possible. This also works on a countertop, yet I prefer to just get it done in the bowl for easy cleanup.
- Cut your mushrooms lengthwise into slices. Think pizza topping slices.
- Place your log of brie in the center of your flattened meat mixture, and fold the meat around it, fully encasing the cheese.
- Make sure your cheese is fully covered by meat, and if there is a “seam” or place where the cheese is closest to the surface, this place will be facing up in your slow cooker.
- Press your mushroom slices into the exterior of your meatloaf. The goal is to have the entire outside encased in mushroom slices, held only by the meat mixture.
- Cook on low for 6 hours. (We cooked ours for longer since we wanted to make sure the pork was completely cooked!)
This was quite tasty – and easy to put in a to-go container for a work lunch or quick dinner. I would definitely use the herbs/spices recommended, or jazz it up with whatever you have on hand so you are still getting some yummy flavors. The first bit of the meatloaf, I was thinking – this is okay. Then the next bite, I got some brie and then I was thinking: YUM! So You may be want to put more cheese in it, or make sure it’s spread all the way through when you are prepping so that every bite is delicious! You could certainly experiment with different cheeses as well. I know my hubby was worried that it would crumble since we weren’t using breadcrumbs or anything, but it really wasn’t a problem! The mushrooms stick to the outside and it really did pop out of the slow cooker all in one piece!
Hope everyone enjoys this recipe and that you’ll pop over to Paleo Pot as well for more slow cooker ideas that fit in with a wheat free, primal/paleo diet! Isn’t it fun when your chosen eating style is also exceptionally delicious!?