Meatloaf

 Comfort food at its best, Meatloaf.  Does not win any prizes for being the most attractive but it sure does win in the categories of easy and delicious.

This is a base recipe that you can add in whatever you choose to amp up the flavour.  You could place have the mixture in the tin and then add a layer of boiled eggs or swiss cheese and salami.  An economical meal and this version is made low carb/keto by substituting breadcrumbs with almond flour.

Ingredients

1kg ground mince, I used 1/2 beef and 1/2 pork

1/2 cup ground almond flour

1 large onion, diced

3 cloves garlic, crushed

2 Tablespoons tomato paste

2 Tablespoons Worcestershire sauce

1 egg, large organic

1 Tablespoon Italian seasoning

1 Tablespoon fresh herbs, chopped (I used Parley, Thyme and little Rosemary)

2 Teaspoon salt, 1/2 teaspoon ground black pepper

4 x bacon rashers, rind removed, nitrate free if possible

1/3 cup tomato ketchup (sugar free) or low sugar

Method

Preheat oven to 180 degrees Celsius

Grease a loaf pan and line with bacon rashers.

In a large bowl combing all ingredients apart from tomato sauce.

Mix together till well incorporated but don't overmix.

Place mixture into loaf pan.

I place loaf pan in a roasting pan and pour hot water until it is half way up the side of  the loaf pan.

Cook for 30 minutes.

Remove from oven and spoon on tomato sauce of your choice.

Return to oven and cook for a further 45 minutes or until internal temp is 71 degrees celsius.

Turn out on a board and serve with your choice of vegetables.  We had keto cauliflower au gratin.

Enjoy

Mamma Marmalade