Stefania Meatloaf with Eggs
Meat and eggs provide plenty of protein and make this loaf filling both as a hot main dish and as a dense cold slice. Psyllium helps keep the juices inside, while paprika makes the flavor brighter without extra carbs. It is a keto version of a classic home-style meatloaf with a very clear structure.
Boil four eggs (200 g) until hard, cool them completely, and peel them. Finely dice the onion (60 g), then place the pork (500 g), beef (500 g), remaining two eggs (100 g), onion (60 g), psyllium (15 g), paprika (2 g), salt (8 g), and black pepper (1 g) into a large bowl.
Mix the meat until it becomes dense and even. Let it sit for 5 minutes, then shape it into a long flat slab on parchment or in a baking dish.
Place the boiled eggs (200 g) in a line through the center and wrap the meat around them to form a tight loaf. Brush the top with olive oil (15 g) and place the loaf seam-side down into the dish.
Bake for 45-50 minutes until fully cooked and let it rest for another 10 minutes before slicing. Serve it warm or fully chilled.
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