Grain Free Meatloaf
This Grain Free Meatloaf is healthy comfort food at its best. It is easy to make, hearty and the whole family will love it.
Grain Free Meatloaf
Serves 6
Loaf:
500g beef mince
500g lamb mince
1 ½ cups almond meal
1 cup parsley, finely chopped
¼ cup dill, finely chopped
2 large tomatoes, peeled and grated (include the liquid and seeds)
1 large brown onion, finely chopped
1 carrot, grated
2 tbsp EVOO
1 tbsp apple cider vinegar
2 tsp sea salt
1 tsp sweet paprika
½ tsp black pepper
Eggs:
5 large hard-boiled eggs
From boiling point, simmer for 5 minutes. Allow cooling and peel.
Sauce:
2 tbs tomato paste
4 tbs water
Combine the two until it forms a smooth paste
Potatoes:
10 small-medium size potatoes cut in half
2 tsp sea salt/pepper combined
½ tsp oregano
2 tbs EVOO
Combine all ingredients
Instructions:
Preheat the oven to 200°C fan forced / 220°C conventional oven / 425°. 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. Use your hand to kneed until well combined.
Pour the mixture onto a large piece of baking paper and flatten the meat mixture into a rectangle (approx. 4 cm in thickness). Lay the boiled eggs across the center 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 it with foil. Bake in the oven for 15 minutes.
Next, remove the laof from the oven and lift the foil off. Spread the sauce over the loaf and add the potatoes all around and on either side.
Place back into the oven (uncovered) for a further 45 minutes checking on it halfway 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.
