Now that I’ve been living in the US for over a decade, I’ve lost count of the incredibly delicious meatloaves that I’ve tasted over the years. As it’s such a classic and staple dish here and as it’s the perfect solution for when you’re catering for large numbers, I felt I had to include my own Paleo version.
673 CALORIES | 32G FAT | 10G SATURATES | 3.5G CARBS | 2.5G SUGAR | 0.4G SALT | 34G PROTEIN | 1G FIBRE
SERVES 8
150g salad leaves, to serve
for the meatloaf
1.2kg lean beef mince
1 egg and 1 egg white
½ white onion, finely chopped
3 garlic cloves, crushed
2 tablespoons homemade Hot Wings Sauce
2–3 tablespoons freshly chopped parsley
2 tablespoons almond flour
2 tablespoons tomato purée
2 tablespoons homemade tomato ketchup
50g roughly chopped sun-dried tomatoes
1. Preheat the oven to 180ºC/gas mark 4.
2. Place all the meatloaf ingredients in a large bowl and, using your hands, mix everything together until thoroughly combined.
3. Take a 1kg loaf tin and spray with a little olive oil.
4. Tip the meatloaf mixture into the tin so that it fills every corner, level off the top and cover with foil. Cook in the oven for 30 minutes, then remove the foil and bake for a further 20 minutes until beautifully browned on top.
5. Serve hot with something bright and green, like salad.
TIP
A pan of hot water in the oven, under the tin, will stop the top of the loaf from cracking.
