Paleo Beef Meatloaf with Parsnips and Green Beans
- Meat
- Contains Dairy
- Beef
This is the iconic, traditional meat loaf like our mum used to make but with a Paleo-inspired twist!
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Nutrition Per Serving
- Calories 819
- Carbs 61.7g
- Fat 50.2g
- Fibre 11.6g
- Protein 34.3g
- Sugar 29.6g
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0.0 min
Preheat the oven to 180C.
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0.5 min
Peel and finely chop the garlic and onion.
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2.0 min
Juice the lemon and set aside.
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2.5 min
Peel the parsnip and cut lengthways so as to cut them into batons.
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3.5 min
Heat half of the oil in a frying pan over medium-high heat.
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4.5 min
Add the onion and garlic and cook, stirring, until slightly softened.
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7.0 min
Remove from the heat, spread on a plate and allow to cool.
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7.5 min
Wipe the pan down with paper towel.
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8.0 min
In a bowl, combine the worcestershire sauce, beef mince, onion and garlic mixture, meatloaf herbs and meatloaf spices.
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10.5 min
Season well with salt and pepper.
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11.0 min
Gently mix until combined.
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11.5 min
Press the meat into individual loaf shapes and place on a baking tray.
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12.5 min
In a small bowl mix together the ketchup and half of the wholegrain mustard.
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14.0 min
Brush the sauce over the meatloaf to form a nice thick layer.
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15.0 min
Place the meatloaf in the oven and bake until the top is lightly browned and the meatloaf is cooked through.
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15.5 min
In the frying pan melt the butter over medium heat.
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16.5 min
Add the honey and stir until combined.
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17.0 min
Add the parsnips and toss to completely cover in honey mixture.
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18.0 min
Remove from the heat, and place on the baking tray in the oven to roast.
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18.5 min
Wipe down the pan.
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19.0 min
Add the remaining olive oil to the frying pan and heat over medium-high heat.
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20.0 min
Add the green beans and cook until tender crisp.
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23.0 min
Add the remaining wholegrain mustard and a splash of the lemon juice.
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27.0 min
Remove the meatloaf and parsnips from the oven.
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28.0 min
Distribute the green beans and honey roasted parsnips on the serving plates.
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30.0 min
Slice the meatloaf and arrange on the serving plates.
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