I have said in my new cookbook family food that I am bringing Meatloaf Back and I need your help to make it cool again! What we love about meatloaf is that it is a very inexpensive way to feed a whole family and have left overs for the kids lunch or to take to work the next day. Apart from how delicious it is, the fact that you can incorporate a small amount of offal into it is a winner for the health benefits (the kids wont even know) and make sure you get your offal and meat from either organic or pasture raised or grass fed and finished animals please. (if you are squeamish about offal, then start with bone marrow and work your way up at your own pace, oh and buy full fat mince none of this low fat nonsense that is tasteless and not as healthy as the full fat versions, or better yet get your butcher to mince if for you if you have one that prides themselves on the best meat available). Of course this recipe is for a lot of meat, and as we advocate with the paleo way is moderate amounts which is why this will make enough for 8 or more serves, so please team it with a huge salad with fresh herbs, leaves, veggies and some avocado or a big bowl of fibrous vegetables, and add some fermented veggies on the side for good gut health. Bringing Meatloaf Back 8 free-range bacon rashers 800 g (1lb 12¼ oz.) grass-fed beef mince (full fat) 100 grams offal (minced liver, kidneys, heart, marrow or brains) 3 tablespoons flaxseed meal 4 tablespoons chopped flat-leaf parsley leaves 1 carrot, finely diced 1 zucchini, finely diced 2 celery stalks, finely chopped 1 large onion, diced 2 garlic cloves, crushed 2 free-range organic eggs, lightly whisked 1 tablespoon Himalayan salt or sea salt ½ tablespoon freshly cracked black pepper 2 tablespoons coconut oil or other good-quality fat* 125 ml (4¼ fl oz. /1/2 cup) coconut milk or almond milk 4 tablespoons fermented tomato sauce or organic tomato paste 1 tablespoon honey (optional) 1 tablespoon apple cider vinegar Preheat the oven to 180°C (355°F / Gas 4). Line the base and sides of a loaf tin with a piece of baking paper, cutting into the corners to fit and allowing the paper to extend 5 cm (2 inches) above the sides. Line the base and sides of the prepared tin with five rashers of bacon, reserving the remaining rashers for the top. Place the mince, offal if using, flaxseed meal, parsley, carrot, zucchini, celery, onion, garlic, eggs, salt, pepper, oil or fat and coconut milk or almond milk in a bowl and mix until well combined. Pack the meat mixture into the lined loaf tin, and lay the remaining bacon rashers over the top, tucking them in so hey don’t overhang from the sides. Bake in the oven for 25 minutes. Meanwhile, to make the glaze, mix the tomato paste, honey (if using) and vinegar in a small bowl. Remove the meatloaf from the oven and baste the top with the glaze. Return to the oven and continue cooking for a further 25 minutes, or until cooked through. To test if the meatloaf is cooked, insert a thermometer into the centre of the meatloaf – it should reach at least 70°C (158°F). Allow the meatloaf to rest in a warm place for 10 minutes before turning out of the tin. Slice and serve with your favourite salad or roasted or steamed vegetables and fermented veg. Please share among your TRIBE and please pop your name down at thepaleoway (it will take 30 seconds) to register for the most exciting giveaway coming up that we have ever done...this is going to be a game changer for some very lucky people! Tomorrow we have another amazing story to share from one of our guests and we will announce our second town/city on the paleo way tour.
Posted on: Mon, 10 Nov 2014 19:25:05 +0000
Trending Topics
Recently Viewed Topics
© 2015