Mushroom–Brie Meatloaf

To make the soft Brie easier to slice, place it in the freezer for 20 minutes. This low-carb meatloaf is also relatively low in fat.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 Tbsp. olive oil
  • 1⁄2 small onion, peeled and chopped
  • 3 cloves garlic, minced
  • 1 cup chopped cremini mushrooms
  • 1 cup chopped button mushrooms
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 3⁄4 cup chili sauce, divided
  • 1 slice whole wheat bread, crumbled
  • 1 1⁄2 lbs. 85% lean ground beef
  • 1⁄2 lb. ground pork
  • 1⁄2 cup minced Brie cheese
  • 1⁄4 cup minced fresh parsley


  • Preheat oven to 350°F. In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir for 3 minutes. Add mushrooms, salt, and pepper; cook and stir until liquid evaporates, about 8 to 9 minutes.
  • Remove from heat and place in large bowl. Add 1⁄2 cup chili sauce and crumbled bread; mix well. Gently work in beef, pork, Brie, and parsley with your hands.
  • Form into a large loaf shape and place in roasting pan. Brush with remaining chili sauce and bake for 60 to 70 minutes or until internal temperature registers 165°F. Let stand for 10 minutes, then slice to serve.