By: Susan Joy
This traditional Meatloaf is packed with delicious flavours from the cooked onions, Worcestershire sauce and wholegrain mustard.
This recipe is the perfect comfort meal. Use an organic Tomato Sauce low in sugar or my recipe for Tomato Sauce/ketchup to coat the meatloaf. It’s just as delicious served the next day cold. I love that you can make the meatloaf and let it cook without needing any attention. I also like to add my vegetables to a baking dish and add them at the halfway point. Now you get to serve a healthy, no-fuss meal to your family.
- 2 Lge onion(s), finely diced
- 3 tsp minced garlic
- 1 Tbsp ghee, or coconut oil
- 1/2 tsp fine sea salt, to add to onions
- 2 Lge egg(s)
- 3 Tbsp organic Worcestershire sauce
- 2 Tbsp whole grain mustard
- 3/4 – 1 tsp fine sea salt
- 1/3 tsp black pepper, ground
- 1 kg beef mince
- 1 cup almond meal/flour
- TOPPING: 1/3 cup organic tomato sauce/ketchup or my paleo sauce recipe
Preheat the oven to 180c (fan-forced). Grease or line a large loaf tin (21cm x 11cm). A lined baking tray can be used if you don’t have a loaf tin. Press the meatloaf mixture together firmly, shape, and coat the top with sauce.
Add the onion and ghee to a medium-sized frypan. Start to saute the onions for 1 minute (you don’t want the onion to brown), then add the garlic and sprinkle over the 1/2 teaspoon of sea salt. The salt will bring out the liquid and prevent the onions from browning. Cook until tender, approximately 4 – 5 minutes. Set aside to cool a little while preparing the rest of the meatloaf ingredients.
Add the eggs, Worcestershire sauce, mustard, salt and pepper to a large bowl and whisk together.
Add the beef mince and almond meal to the wet ingredients and use your clean hands to massage the mixture to combine.
Transfer the onion and garlic to the meat mixture and continue mixing with your hands to ensure the onions are evenly distributed and well combined.
Place the meatloaf mixture into the prepared loaf tin, press down firmly, and smooth the surface. Spread the tomato sauce/ketchup evenly over the top and place in the oven. My paleo Tomato Sauce/ketchup recipe link is HERE.
Cook for 65 minutes. Remove and allow the meatloaf to rest for 10 – 15 minutes before slicing. If the meat juices have messed up your topping, add a little more sauce on top. If you have lined the tin, use the paper ends to lift the loaf out and slice thickly on a chopping board, or you can slice in the tin and use a spatula to lift out each slice.
Serve with roasted or steamed vegetables. It’s also tasty eaten the next day chilled. I’ve also frozen individual slices in airtight bags in the freezer.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied