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Cabbage Roll Meatloaf


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Rate this recipe 4.3/5 (8 Votes)


  • Sauce:
  • 2 lbs lean ground beef
  • 1 1/2 cups minced cauliflower
  • 1 egg
  • 2 tbsp chia seeds
  • 2 tbsp sun dried tomatoes, diced
  • 2 tbsp dried parsley flakes
  • 1 tsp lemon pepper
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 3/4 tsp cinnamon
  • 3/4 tsp allspice
  • 1/2 tsp onion powder
  • 1 1/2 cups cole slaw mix
  • 8 oz tomato sauce
  • 1/2 tsp apple cider vinegar
  • 2 tsp sweetener


Servings 8
Preparation time 10mins
Cooking time 65mins
Adapted from


Step 1

Mince and steam cauliflower. In a large bowl, combine ground beef and cauliflower with egg. Add chia seeds, tomatoes. Parsley flakes, lemon pepper, garlic powder, salt, cinnamon, allspice and onion powder. Use your hands to mix the ingredients together well. Place a sheet of foil on a baking sheet. Press the beef mixture over the foil into a rectangle. The meat should be about ¾ inch thick. Sprinkle the cole slaw mix over the meat, leaving a 2 inch border around the edges. Press the cabbage into the meat gently. Using the edge of the foil, roll the meat mixture up jelly roll style. Seal the ends and the edge and move the foil to place the roll in the center of the sheet.

To prepare the sauce, add the vinegar and sweetener to the tomato sauce. Spoon half of the sauce over the meatloaf. Bake in a preheated 400 degree oven for 40 minutes. At that time, spoon the remaining sauce over the meatloaf and cook an additional 15 minutes or until a meat thermometer registers 160. Remove the loaf from the oven and let cool five minutes before cutting.

8 servings 351 calories 6 g net carbs 22 g protein 27 g fat

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