Cheesy Stuffed Meatloaf with Broccolini and Eggplant

Cheesy Stuffed Meatloaf

• 2 oz Parmesan cheese
• 3 garlic cloves
• 1 tbsp avocado oil
• 5 oz green bell peppers, cut into pieces (2 in.)
• 4 oz red onions, cut into pieces (2 in.)
• ½ tsp dried thyme
• kosher salt, to taste
• ground black pepper, to taste
• 32 oz lean ground beef, broken into pieces (2 lb)
• 2 large eggs, organic, pasture-raised
• 5 oz provolone cheese, sliced
• 4 oz prosciutto, sliced (optional)
• ketchup, keto (sugar free)
  or 1 can tomato sauce (8 oz)

Broccolini and Eggplant

• 3 garlic cloves
• 2 ½ oz shallots, thinly sliced
• 1 tsp mustard seeds
• 2 ½ oz avocado oil
  or 2 ½ oz extra virgin olive oil
• 8 oz eggplant, cubed (1 in.)
• 16 oz broccolini, cut into pieces (2 in.)
• kosher salt, to taste
• ground black pepper, to taste