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High Protein Meatloaf

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Course: 3 meals a day, Baby Led Weaning, BLW, Breakfast, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 800 grams beef mince
  • 1 onion, diced finely
  • 3 cloves of garlic, minced
  • 1 celery stick, diced finely
  • 2 carrots grated.
  • 3  tbsp tomato paste
  • 1/3 cup cottage cheese ricotta also works well
  • 1 egg beaten
  • 1/2 packet Orgran brand buckwheat crispbread biscuits, crushed (for a healthy GF option), or 1 cup of good quality breadcrumbs such as old blitzed sourdough.
  • 1 tbsp Italian herb mix
  • 1 tbsp sweet paprika
  • 1 pinch of salt
  • 3 tbsp parmesan cheese, and more to sprinkle over the top.

Equipment

  • 1 Mixing Bowl
  • 1 Loaf Pan
  • 1 knife
  • 1 cutting board

Method
 

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

Notes

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.
Nice 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.