This looks yummy...a good one for Sunday night dinner with leftovers for lunch during the week. Bringing Meatloaf Back - please share and tag your mates. 8 free-range bacon rashers 800 g (1lb 12¼ oz.) grass-fed beef mince (full fat) or other mince such as lamb, pork, emu, roo, chicken, goat or turkey with fat! 100 grams offal (minced liver, kidneys, heart, marrow or brains) optional 3 tablespoons flaxseed meal (optional) 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 (or use some chia seeds soaked in the milk below to replace the eggs) 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. make sure you save the juices that come out of the tin and use as a sort of sauce once you slice it to give it more moisture. 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! Also if you have had a go at making this recipe, please let me know what you thought and if you have a family favourite then please share that below as we would love to hear about your version and we will give away another copy of our new book to the best recipe or story! 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. Keep cooking with LOVE and LAUGHTER...
Posted on: Sat, 15 Nov 2014 23:30:01 +0000
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