Grain Free Meatloaf

One of my favourite Greek bloggers is a wonderful gentleman called @thehungrybites . Makos makes Mediterranean food look modern yet taste traditional. When I saw his Meatloaf with hard boiled eggs, it inspired me to make my own version of it to suit my current dietary requirements. Not much is different however I have made this version not only gluten free but grain free. This is yet another perfect example that we can turn any recipe around and create a version that suits our diet. We just need the idea and inspiration from cooks like Makos to get us cooking!

Below is the link to Makos’ version of this recipe and please check out his page. His recipes are amazing and many of them are gluten free!

https://www.thehungrybites.com/meatloaf-with-hard-boiled-eggs/

Grain Free Meatloaf

Serves 6-8

Loaf:

1 kg beef mince (preferably grass fed)

1 ½ cups almond meal

1 cup parsley, finely chopped

¼ cup dill, finely chopped

2 large tomato, peeled and grated (include the liquid and seeds)

1 large brown onion, finely chopped

1 carrot, grated

1 tbs EVOO

1 tbs apple cider vinegar

1 tsp sea salt

½ tsp black pepper

½ sweet paprika

Eggs:

4 -5 hard boiled eggs

From boiling point, simmer for 5 minutes. Allow to cool and peel.

Sauce:

2 tbs tomato paste

4 tbs water

Combine the two until it forms a smooth paste

Potatoes:

8-10 small-medium size potatoes cut in half

1 tsp sea salt / pepper combined

½ tsp oregano

2 tbs EVOO

Combine all ingredients

Preheat the oven to 190C fan forced. Prepare your pan for baking and line it with baking paper.
In a large bowl add all the ingredients for the loaf including the beef, almond meal, parsley, dill, tomato, onion, carrot, EVOO, apple cider and seasoning. Using your hand kneed until well combined.
Pour the mixture onto a large piece of baking paper and flatten the meat mixture into a rectangle (approx. 3 cm in thickness). Lay the boiled eggs across the centre of the rectangle and then using the baking paper to help you, fold the mixture over the top of the eggs enclosing them and forming a roll. It should look like a log. Press gently to seal and curl in and seal the edges so the eggs do not fall out.
Transfer it to the prepared tray and cover with foil. Bake in oven for 15 minutes.
Now it is time to add the sauce over the loaf and add the potatoes. Remove tray from oven and carefully take off foil. Pour the tomato paste sauce over the meatloaf and using a brush, spread over entire loaf.
Add the potatoes on either side of the loaf and place it back into the oven (uncovered) for a further 45 minutes checking on it half way through.
Once the loaf is out of the oven, cover it again with foil and let it rest for 10 minutes to make it easier to slice. Slice into generous portions and over some of the delicious meat juices. Enjoy x