An epic showstopper.
Servings: Makes approximately 9-12 slices depending on how thin you slice it.
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time 80 minutes
Nutritional Information (entire loaf):
- Calories: 3783
- Fat: 298g
- Protein: 276g
- Carbs: 1g
- Sugar: 1g
- Fibre: 1g
- Contains dairy
- Contains eggs
- Low FODMAP (other than lactose).
- Moderate difficulty: This recipe is a bit more challenging and fiddly than most recipes here.
- It doesn’t require open flames or sharp objects.
- Fathead dough
- 500g/1 pound full fat beef mince
- 4 slices smoked cheese
- 4 rashers of middle bacon
- 3 eggs
- 90ml/1/2 cup thickened cream
- Bread tin roughly 7cm (H) x 14cm (W ) x 24cm (D)
- Baking tray
- Spices of choice. I used salt, black pepper, paprika, cumin seeds, cayenne pepper with mixed herbs.
- Feel free to add any ingredients you can tolerate. I added tomatoes. Other options might be pickles, onions, beetroot, pineapple, tomato sauce, or mustard.
Fathead Dough Ingredients:
- 100g/1 cup shredded mozzarella*
- 27g/1/3 cup unflavoured whey protein isolate powder*
- 4 tbsp cream cheese full fat
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
*Do not use fresh mozzarella, it’s too soft, you want the pre-packaged stuff. Add in other cheeses to the mix if you like, as long as it’s about 70% mozzarella, it will work.
*I’ve never used protein powder concentrate, so I can’t guarantee the same results, but it might be worth experimenting with as it is often cheaper.
Fathead Dough Instructions:
- Preheat oven to 180°C/356°F and line baking tray with baking paper.
- Mix the eggs, protein powder, salt and baking powder in a small bowl. You may add any other spices at this point, the options are nearly endless. Set bowl aside.
- In a medium bowl, melt mozzarella cheese and cream cheese in microwave for one minute. Stir with a fork. If required, place back in microwave for another minute. Stir. However if it is starting to brown at the edges, it’s starting to burn, do not heat further. Keep an eye on the cheese during this process, microwaves can vary in power.
- Combine all ingredients in medium bowl until a dough is formed. This is flourless dough, so it’s going to be quite liquidy. If too dry, try adding in another egg or butter. If too moist, add more powder in a teaspoon at a time.
- Pour out onto the baking tray, spread in a rectangular shape.
- Place in the oven for approximately five minutes, keep a close eye on it as it only needs to be firm enough to maintain its shape.
- Once ready, place into a bread tin, baking paper included. It should maintain its shape. If not, place an object like a cup inside to prop up the dough. Set aside. Keep oven on at same temperature.
- In a large bowl mix raw beef, thickened cream, eggs and seasoning together. Raw meat ensures that it all sticks together.
- Begin layering the ingredients in, beef, then cheese, then bacon and so on.
- Once it is full you have a few options here for the final layer. You could just cover it entirely with cheese, or more fathead dough. Personally I found eggs worked just fine and it’s the only place you can really put them without them being squished.
- Cover with aluminium foil and place in oven for 40 minutes, then continue to bake uncovered for 20 minutes. The time may vary depending on your oven, the most important thing is to achieve an internal temperature of at least 71ºC/160ºF. Don’t worry if the beef is still pink, this is due to the nitrites in the bacon. It’s not harmful.
- Remove from tin and allow to cool, for best results, refrigerate overnight before cutting. If you would like the outside to be crispier, remove from tin, then place upside down on a baking tray and continue to bake for another 10-20 minutes.
- Consume within three days hot or cold. Can be frozen.
I love “meatloaves” right now; terrines, pâté and even quiches, they’re a fun way to keep the carnivore diet exciting and different. And because they are often so nutrient dense, I often only need a couple of slices for OMAD.
The burgerloaf came about because I knew I could capture the flavour of a burger in a more convenient and structurally sound way. Personally I actually prefer this to a normal burger. It packs a lot in and it’s far less messy. It takes far less effort than making individual fathead buns or wraps too.
Keep an eye on this post, I feel I am likely to keep experimenting and improving this one. Like what about a pizzaloaf? Or a tacoloaf?
And as always send me your feedback.