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.
Veggie Packed Meatloaf
Allergy Info
15 minutes
1 hour
4
Ingredients
- 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
Instructions
- Preheat oven to 180C and line a rectangular tin with baking paper.
- Line the base and sides of the tin with five rashers of prosciutto, reserving the remaining for the top.
- Place all vegetables and herbs into a food processor and blend to a fine consistency or grate and chop by hand.
- 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.
- Pack the mixture into the lined loaf tin, and lay the remaining prosciutto slices over the top, tucking them in neatly.
- Bake in the oven for 30 minutes and then baste the top with honey.
- Return to the oven and continue cooking for a further 30 minutes, or until cooked through.
- 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.
- Turn the oven off, open the oven door and allow the meatloaf to rest in the oven for a further 10 minutes.
- 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.
