It’s family friendly, paleo friendly, budget friendly, and very comforting, so I decided this is my ‘friendly meatloaf’.
Many years ago, whilst at high school, I took an extra-curricular cooking class (I honestly could not even scramble eggs). The very first thing we learnt how to cook was meatloaf. It’s simple, it’s cheap, and it’s just plain delicious. That recipe used breadcrumbs to bind it all together so I just left that out this time around.
What you need
500g minced beef
1/4 cup flat leaf parsley and dill, chopped
1 tspn crushed garlic
1 jumbo egg (or X-large)
I cup mushrooms, sliced (tightly packed)
1/2 small onion, chopped finely
1 tspn dried origanum (optional)
Salt and pepper to taste
Homemade tomato ketchup for the topping
What you need to do
1. Preheat oven to 180°C. Heat a frying pan, add olive/coconut oil (or ghee) and fry the onion and mushrooms. Make sure these sweat off thoroughly.
2. Whilst the mushrooms are cooking, chop the fresh herbs.
3. Remove mushrooms from heat. Allow to cool slightly. In the meantime, combine the mince, egg, herbs, garlic, and spices in a bowl.
4. Add mushrooms and mix well.
5. Grease a loaf tin, and then press mince mixture into the tin.
6. Top with some homemade tomato ketchup. Bake for approximately 50-60 minutes.
7. Remove from oven, and allow to cool before removing from tin. Slice, and serve with accompaniments of your choice. A crisp salad, or some roast vegetables, always goes well with this protein-dense dish.