When I am in need of something comforting, filling and wholesome, but want to stay on a healthy track this delicious, traditionally German, hot meal is a winner every time.
It’s Gluten-free, so I have used millet in place of the bread crumbs to achieve the same binging element, you could use G-F breadcrumbs if you prefer. It’s packed with veggies and fresh herbs to even out the meat content and give divine moisture and flavour in place of all of those processed, high salt and sugar sauces often used in meatloaf. All in all its completely Guilt free and a clever way of getting a few extra plants into small fussy eaters.
So here’s the recipe….
Pork and beef mince ( reduced fat if available) 750g Eggs x 2 Millet flakes 4 Tbsp Large Onion grated x 1 Rosemary (Dried if you don’t have fresh) 2 sprigs Parsley 2 Tbsp Sage 1Tbsp Paprika 1 Tbsp Carrots Grated x 1 Apple x 2 Salt and pepper
Put the minced pork and beef, millet and paprika in a large bowl.
Grate one large onion (Get your ski goggles on because this is a cry-er)
Pluck the leaves from the Rosemary stalk and finely chop together with the the Parsely and Sage.
Grate the Carrot and Apple
Beat the eggs in a cup.
Add all the ingredietns to the bowl and mix thoroughly.
Season with salt and pepper
Line a loaf tin with foil, for easy removal, and leave enough on the edges to wrap over the top of the Meatloaf. Then tip the meatloaf mixture into the tin, press down and fold the foil over to cover the top while cooking
Cook in the oven on Gas mark 7, 425ºF, 220 ºC. for 45 minutes
Unwrap the top and continue to cook for a further 20 minutes, unitl cooked through with a golden top.