Ingredients

• 1.25 pounds ground beef
• 3/4 cup whole wheat bread crumbs
• 1 cup diced onion, divided
• 2 eggs, beaten
• 2 teaspoons sea salt, divided
• 1 teaspoon black pepper
• 8 ounces Swiss cheese, grated, divided
• 6 tablespoons butter
• 8 ounces mushrooms, chopped
• 2 cups homemade beef broth (see Notes below)
• 1 tablespoon arrowroot powder

Instructions

1. In a large bowl, combine the ground beef, bread crumbs, 1/2 cup onion, eggs, 1 1/2 teaspoons salt, and black pepper. Mix well.
2. On a piece of wax paper, pat ground beef mixture out into a 9 x 12 inch rectangle.
3. Sprinkle 3/4 of the Swiss cheese on the meat. Using the wax paper to keep it together, roll the meat and cheese up (starting on the short end) to form a pinwheel loaf that is approximately 9 x 5 inches.
4. Carefully roll the loaf into a 9 x 5 inch loaf pan, seam side down.
5. Place the meatloaf into an oven preheated to 350 degrees and bake for 50 minutes. Start the mushroom gravy (see below).
6. After 50 minutes, sprinkle the remaining Swiss cheese on top of the meatloaf and return to the oven for 10 more minutes or until the meat is cooked through.
7. To make the mushroom gravy, melt the butter in a small saucepan on the stove. Add mushrooms and 1/2 cup onion.
8. Stir until onion and mushrooms are soft. Stir in arrowroot powder and 1/2 teaspoon salt.
9. Add beef broth and stir over medium heat until thickened/reduced to desired consistency. Keep warm over low heat until meatloaf is ready.
10. Serve meatloaf and gravy with brown rice.

Notes

• If you are not using homemade broth, you might want to cut back on the salt in the mushroom gravy.