High Protein Meatloaf

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High Protein Meatloaf - from Gather.Ed

Oven
Mixing Bowl
Loaf Pan
knife
cutting board

800 grams beef mince
1 onion, diced finely
3 cloves of garlic, minced
1 celery stick, diced finely
2 carrots, grated (you can also chop the carrot, celery, onion and garlic in a thermomix on speed 6 for 8 seconds)
3 tbs tomato paste, additive-free if possible
⅓ cup cottage cheese (ricotta also works well. The Barambah Organics is a great additive-free option for cottage cheese).
1 egg, beaten
Half a pack of Orgran brand buckwheat crispbread biscuits, crushed (for a healthy GF option), or 1 cup of good quality breadcrumbs such as old blitzed sourdough.
1 tbs Italian herb mix
tbs sweet paprika
Pinch of salt
3 tbs parmesan cheese, and more to sprinkle over the top.

Preheat oven to 180C
Mix all ingredients together in a bowl until combined.
Line your loaf pan with parchment paper with edges hanging over the pan for easier removal of meatloaf
Gently press meat into the pan so it holds its shape.
Sprinkle with more cheese
Bake in the oven for 40 mins (or until completely form to touch)
Rest meatloaf for at least 15 minutes before slicing

Tips on How to Make the Best Meatloaf:

Do not over-mix which can result in a tough/dense meatloaf
Depending on what quality the mince is/how much fat there is within it, your cooked meatloaf will probably expel a bit of liquid. Keep the juices from the pan and pour over the sliced meatloaf before serving if you like, or gently tip it out and reserve for additional meals as a tasty natural fat.

I (Alice) like to serve slices of meatloaf fried in a pan with avocado and a poached egg, but my kids love this sliced and added to homemade 'hamburgers'. Some kraut on the side and homemade mayonnaise is delicious.

Breakfast

Mexican