Veggie Packed Meatloaf

The humble meatloaf has definitely had a recent comeback thanks to Chef Pete Evans and the ‪#‎paleo‬ lifestyle. So much so its inspired me to share my own version. Packed with hidden vegetables, nuts, seeds and pasture-fed mincemeat, I can rely on this complete meal for the family with little extra fuss.
Meatloaf makes a perfect snack, a packed lunch or over dinner with a fresh salad or roasted vegetables. Its also delicious served cold the next day. While meatloaf looks like it could be a lot of effort, its simple, easy and takes about 10 -15 minutes of preparation time.

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Veggie Packed Meatloaf

Prep Time

15 minutes

Cook Time

1 hour




  • 8 free-range prosciutto slices
  • 500 g grass-fed beef mince (other mince works too lamb pork, chicken, or turkey)
  • 1 carrot grated
  • 1 zucchini grated
  • 2 celery stalks grated
  • 1 large onion grated
  • 2 garlic cloves minced
  • 4 tablespoons chopped flat-leaf parsley leaves
  • 1 sprig fresh rosemary stem removed
  • 3 tablespoons flaxseed meal optional
  • 2 tablespoons of raw pine nuts optional
  • 2 free-range organic eggs
  • 2 tablespoons of tomato paste
  • Seasoning to taste
  • Honey for glazing optional


  1. Preheat oven to 180C and line a rectangular tin with baking paper.
  2. Line the base and sides of the tin with five rashers of prosciutto, reserving the remaining for the top.
  3. Place all vegetables and herbs into a food processor and blend to a fine consistency or grate and chop by hand.
  4. In a bowl add the mince, flaxseeds, pine nuts, eggs and seasoning into a large bowl along with the freshly chopped vegetables and herbs and mix well until everything is combined.
  5. Pack the mixture into the lined loaf tin, and lay the remaining prosciutto slices over the top, tucking them in neatly.
  6. Bake in the oven for 30 minutes and then baste the top with honey.
  7. Return to the oven and continue cooking for a further 30 minutes, or until cooked through.
  8. Optional: to ensure the bottom side of the loaf is crispy remove the loaf from the tin and place on a wire rack or tray in the oven to crisp up the bottom side for 10 minutes.
  9. Turn the oven off, open the oven door and allow the meatloaf to rest in the oven for a further 10 minutes.
  10. Serve with your favourite salad or roasted vegetables for a meal the whole family will enjoy.

Recipe Notes

Allergy Information: Dairy Free, Wheat Free, Gluten Free, Soy Free. Contains eggs. Can be tree nut free.

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