Loaded Cauliflower and Meatloaf Casserole
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Loaded Cauliflower and Meatloaf Casserole
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This makes a total of 8 servings of Loaded Cauliflower and Meatloaf Casserole. Each serving comes out to be 443.13 Calories, 34.42g Fats, 5.77g Net Carbs, and 25.32g Protein.
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Ingredients
- 28 ounces cauliflower frozen
- 8 ounces cream cheese softened
- 1 pound ground beef
- ½ onion diced, medium
- 1 tablespoon Worcestershire sauce
- 1 cup pork rinds crushed
- 1 egg large
- 2 cups cheddar cheese grated
- ⅓ pound Bacon
- salt to taste
- black pepper to taste
- chives optional garnish, chopped
Instructions
- Slice up the bacon then fry up in a hot skillet. Drain the bacon on a paper towel and reserve for later. Remove most of the bacon grease from the pan, you only need a few tablespoons for the next step.
- Fry up the onions in the bacon fat until they turn golden.
- Add ground beef to the pan and then cook through. Add the Worcestershire sauce then adjust the seasoning if necessary. Transfer the beef mixture to a large mixing bowl.
- In a separate mixing bowl, eat up the frozen cauliflower until it's piping hot. Add the softened cream cheese then blend together using a hand mixer, or an immersion blender. Could also just use a blender. If you really have to, a fork and someone who's really hungry could work. The key is to get everything mixed up into a mashed potato like consistency. Season to taste.
- Mix the crushed pork rinds and egg into the ground beef mixture.
- Layer the ground beef on the bottom of a casserole dish. Then spread the cauliflower on top of it.
- Top the casserole with shredded cheddar cheese and bacon. Bake at 400°F for about 30 minutes. You want the casserole to be heated all the way through, and I like the top a bit browned.
- If you'd like, top the casserole with chopped chives.
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