Classic Meatloaf (Gaps, Paleo and AIP friendly)

Serves 4

You’ll Need:

2 Tbsp tallow or coconut oil


1 cup (about 100g) riced cauliflower 


1 small brown onion, grated 


1 carrot, peeled, coarsely grated

2 cloves garlic, crushed

500g fatty mince (not lean)


1 egg, lightly whisked

1 Tbsp coconut aminos (or mushroom soy, see here )

1 Tbsp tomato paste

1 Tbsp honey or maple syrup 


1 tsp dried oregano (1 Tbsp fresh)

1 Tbsp honey or maple syrup for glazing

Optional: 3-4 slices quality bacon for the top

Salad, steamed greens or roasted vegetables to serve

Serve with homemade gravy

Method:

1. Warm the oil and sauté the onion, carrot and cauliflower rice for about 5 minutes, adding the garlic at the very end. Let cool.

2. Combine the cooled sautéed veggies, mince, egg, coconut aminos, tomato paste and 1 Tbsp of the honey and the oregano, mixing well until combined.

3. Push mixture into a lined loaf tin, smooth the top and add the slices of bacon, if using.

4. Bake at 180C for 45-50minutes.

5. In the last 10 minutes use the extra honey to glaze, spreading over the top of your meatloaf so it goes golden.

6. Leave to cool for 5 minutes then slice and serve.

Freezer note: The meatloaf can be made up to step 3 and then frozen in the loaf tin to cook another time. Once frozen, remove from the tin, wrap in several layers of baking paper and then wrap airtight. Alternatively, cook completely, slice and wrap portions individually to freeze, then thaw and warm another time.

AIP and egg free: omit the egg and tomato paste. might be a bit crumbly so slice thickly to minimise breakage.