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Primal Brie Filled Mushroom and Herbs Meatloaf

| May 18, 2012 | 2 Comments More

Mature primal meatloaf…

After receiving many requests for some primal recipes, mainly looking for the inclusion of dairy products. Some of LOVE your dairy, and some of you just don’t mess with it. I personally eat quality dairy from time to time, yet consider it more of a flavor addition to my cooking, rather than a source of nutrition. That helps me limit my dairy to a point that works for me. This meatloaf is just a stupid easy recipe, that tries to walk around as fancy and elegant. It’s just meatloaf, but it has mushrooms and brie inside! Super mature. This recipe should take you 5 to 7 minutes to prep, unless you suck at cutting things, then maybe 8 minutes. This one cooks best on low heat for 6 hours. Low heat will leave some of the beef medium rare to rare depending on your cooker, yet this is desirable for most.


I eat outside sometimes. The berries were just for color, and after the meat. I forgot a fork, no big deal.


What you need:

  • 1.5 pounds of 90/10 grass fed ground beef. Leaner cuts work better as the extra fat simply runs off in cooking anyways.
  • 1 whole egg
  • 4 cups of button mushrooms. Any fungi of your choice will work fine. Buy less mushrooms if you are afraid of having extras!
  • 1 small log of brie or goat cheese. Usually 2 to 4 ounces. Trader Joe’s sourced my small log of brie this time.
  • 1/8 cup granulated garlic
  • 1/8 cup dried parsley
  • 2 tbsp dried oregano
  • 1 tbsp dried rosemary
  • pinch of sea salt and black pepper

Make this quick:

  1. By hand, mix together your beef with your egg and spices. Everything but the mushrooms and the cheese.
  2. Once mixed, press the meat mixture down into the bowl to flatten it out as evenly as possible. This also works on a countertop, yet I prefer to just get it done in the bowl for easy cleanup.
  3. Cut your mushrooms lengthwise into slices. Think pizza topping slices.
  4. Place your log of brie in the center of your flattened meat mixture, and fold the meat around it, fully encasing the cheese.
  5. Make sure your cheese is fully covered by meat, and if there is a “seam” or place where the cheese is closest to the surface, this place will be facing up in your slow cooker.
  6. Press your mushroom slices into the exterior of your meatloaf. The goal is to have the entire outside encased in mushroom slices, held only by the meat mixture.
  7. Cook on low for 6 hours.


You may end up with some extra fat around your meatloaf, or some cheese that oozed out and pooled at the bottom. Don’t worry, this stuff makes quite a good “gravy” once it cools. Enjoy!

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Category: Beef, Chicken, Meat, Pork

Comments (2)

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  1. Stephanie R. says:

    This was delicious! I’ve been trying out a bunch of different paleo meatloaf recipes as well as tweaking regular ones. I’ve found I usually don’t like the texture or something about them.
    This was a real treat! The texture was very nice and it tasted wonderful, everyone liked it:)
    I used a roll of goat cheese, prepared it the day before, wrapped it in cling wrap to keep the mushrooms in place and put it in the next morning. Easy and the family loved it.

    • Jason says:

      Nice tip with the cling wrap, thanks! I just pressed them in good and dropped it in the cooker. We have a cookbook coming out in a few months, and there will be a ton of slow cooker meatloaf recipes. Thanks for the positive feedback!

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