| 1⅔ cups | Pork Rinds, Scratchings, Greaves, Cracklings | |
| 17.64 oz | Beef, ground or minced, 20% fat | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| ½ tsp | Pepper, black, ground | |
| 2 tsp | Paprika, ground, mild (spice) | |
| 1 (ea. 4.20 oz) | Bell pepper, sweet, red | |
| 2.82 oz | Bacon, Pancetta, Cured Pork Belly | |
| 1⅓ cups | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 4.41 oz | Dry-Cured Ham, Spanish Jamon Serrano, Prosciutto or similar | |
| 38.08 oz | altogether (view nutrition facts) |
Preparation
- Serving size:4.80 oz (calculated)Notes: 1 slice, about 2.5 cm or 1 in thick
- Temperature: 392 °F (preheated, circulating air)
- Blend the pork rinds in a food processor or crush them in a ziplock bag until you have small crumbs.
- Mix together the grated parmesan, crushed pork rinds, pepper and mild paprika.
- Mix together with the ground meat and egg.
- In a separate bowl, mix the finely diced bell pepper, finely chopped bacon and grated mozzarella.
- Roll the meat mixture between two sheets of clingfilm to a thickness of about 1 cm or 2/5 in. I got a rectangle with the dimensions of about 18 cm by 28 cm or 7 in by 11 in.
- Remove the top layer of clingfilm and spread the filling, leaving a border of at least 2.5 cm or 1 in.
- Now form a roll by pressing the meat border in while lifting the bottom layer of the clingfilm. Also press in the sides to fully encase the filling.
- Press firmly, tightening the clingfilm to help you along.
- On the clingfilm you removed before, slightly overlay the ham slices to form a rectangle a bit larger than the meatloaf.
- Put the meatloaf on on end of the the overlapping ham and wrap it. Lift the clingfilm as before and fold in the sides of the ham to encase the meatloaf fully.
- Bake until the meat is done and the ham is crisp, about 35 to 45 minutes, depending on your oven and how crisp you'd like the ham to be.
- Remove from the oven. Let rest for 5 minutes before slicing and serving.
- Enjoy!
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. It's best to reheat the meatloaf in the oven. Like this the ham has a crisper texture than if you microwave it. Alternatively, reheat it in a pan on the stovetop.
Meal Prep Tip
- Calorie count342 kcal
- % of calories by macros
Fat 68.7 % 235 kcal 26 g Net Carbs 1.8 % 6 kcal 1.6 g Dietary Fiber 0.3 % 1 kcal 0.5 g Protein 29.2 % 100 kcal 25 g - Approx. WW SmartPoints™10.7
- Cholesterol 87.3 mg
- Sodium 269.1 mg
- Fat 25.9 g
- Saturated Fat 11 g
- Trans Fat 0.7 g
- Carbohydrates 2.1 g
- Dietary Fiber 0.5 g
- Total Sugars 1.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 24.8 g
- Calcium 163.5 mg
- Iron 1.6 mg
- Magnesium 21 mg
- Potassium 292.5 mg
- Zinc 3.5 mg
- Vitamin A (Retinol Equivalents) 99.6 mcg
- Vitamin B12 1.7 mcg
- Vitamin C 19 mg
- Folate 16 mcg
- Folic Acid 0.2 mcg