This recipe was delicious, but quite rich. You might want to serve it with some creamy mashed cauliflower to tone down the richness. But we both loved this one. My bacon slices there have been cut off on the ends and are merely laying atop the roll. I’m bad about slicing off the ends of bacon for other recipes which shortens the remaining slices. Guilty as charged this week. LOL
The sauce is not absolutely necessary, but we quite liked it on top. You know me, I’m a gravy nut. This recipe is suitable for all phases of Atkins (those still on Induction must omit the wine in the sauce) and other Keto diets. Primal folks can enjoy this but not Paleo.
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1lb. 10 oz. ground beef (I used 90%)
3/4 tsp. Montreal Steak Seasoning of other seasoning of your choice
1 T. chia seed + 9 T. water
3/4 c. each carrot and celery, chopped or processed
2 oz. onion, chopped or processed
2 T. butter
4-oz. can mushrooms, drained and chopped or processed
1/8 tsp. black pepper
1 T. chia seed
4 oz. cream cheese (I used 8 oz. and it was way too much)
All pan juices
any stuffing that oozes out of the meat during cooking
¼ c. dry white wine (omit if on Induction)
½ c. heavy cream
1/8-1/4 tsp. xanthan gum to thicken
½ c. green onion, chopped
FINISHING TOUCH: 4 oz. bacon slices
DIRECTIONS: Place the chia seeds in a jar or small bowl and add 9 T. tap water. Let them sit for 10 minutes or so to thicken. Stir occasionally. When gel is ready, work it and the Montreal Seasoning into the meat like you would a meatloaf, with a fork or your hands. Spread the meat onto a silicone sheet (or plastic wrap) and form a 1/2″ thick 9″x10″ rectangle (approximate) with the meat. Use a fork or your fingers to spread the meat.
Preheat oven to 350º. In a non-stick skillet melt the butter and saute the celery, carrot and onion (known as a mirepoix) until tender. Add the chopped mushrooms to the mirepoix mixture. Add the cream cheese in chunks and stir to melt and blend all. Spoon mixture down the center 1/3 of the meat rectangle. Lifting the side with the plastic or silicone sheet, fold one side of the meat over the cream cheese filling. Carefully lift the second side of the meat and bring it to the center, slightly overlapping the first flap of meat. Press the seam lightly to seal. Now using the plastic/silicone to help move it, roll the meat roll gently over into your baking dish (seam will be down). Lay 7 short slices of bacon across the top, sprinkle them with more black pepper and pop pan into 350º oven for 1 hour. Internal meat temp will be 130º when done. I would recommend sticking the meat thermometer in the side of the bottom of the meat roll, trying not to touch the pan with the tip of the thermometer. If bacon is not brown enough for your liking, put in broiler for 1-3 minutes (I had to). Cut between bacon slices into 7 servings. If your bacon is particularly “skinny” you may be able to get 8 servings out of this meal, which would also lower the per-serving carbs. 🙂
While the meat is sitting awaiting slicing/serving, carefully pour off the juices into a small saucepan. Add the wine, green onion and heavy cream. Bring to a low simmer and thicken with a little xanthan gum to you desired level. Pour sauce into a gravy boat and serve alongside meat.
NUTRITIONAL INFO: Makes 7 servings, each contains:
627 cals, 55 g fat (omit sauce to lower), 5.94 g carbs, 1.88g fiber, 4.06g NET CARBS, 25.3g protein, 637 mg sodium (from the cream cheese and cream)