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Loaded Cauliflower and Meatloaf Casserole

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.

Ingredients

  • 28 ounces frozen cauliflower
  • 8 ounces softened cream cheese
  • 1 pound ground beef
  • ½ medium onion diced
  • 1 tablespoon Worcestershire sauce 
  • 1 cup crushed pork rinds
  • 1 large egg
  • 2 cups grated cheddar cheese
  • ⅓ pound Bacon
  • salt and pepper to taste
  • Optional garnish: Chopped chives.

Instructions

    Cup of Yum
  1. 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.
  2. Fry up the onions in the bacon fat until they turn golden.
  3. 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.
  4. 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.
  5. Mix the crushed pork rinds and egg into the ground beef mixture.
  6. Layer the ground beef on the bottom of a casserole dish. Then spread the cauliflower on top of it.
  7. 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.
  8. If you'd like, top the casserole with chopped chives.