Beef Meatloaf with Parsnips and Green Beans (Paleo)

with Parsnips and Green Beans

This is the iconic, traditional meat loaf like our mum used to make but with a Paleo-inspired twist!

Nutrition Per Portion

  • 798 Calories |
  • 59.6g Carbohydrates |
  • 49g Fat |
  • 10.7g Fibre |
  • 33.8g Protein |
  • 28.9g Sugar
  • Paleo
  • Meat
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and finely chop the garlic and onion.

  • 2.0 min

    Juice the lemon and set aside.

  • 2.5 min

    Peel the parsnip and cut lengthways so as to cut them into batons.

  • 3.5 min

    Heat half of the oil in a frying pan over medium-high heat.

  • 4.5 min

    Add the onion and garlic and cook, stirring, until slightly softened.

  • 7.0 min

    Remove from the heat, spread on a plate and allow to cool.

  • 7.5 min

    Wipe the pan down with paper towel.

  • 8.0 min

    In a bowl, combine the worcestershire sauce, beef mince, onion and garlic mixture, meatloaf herbs and meatloaf spices.

  • 10.5 min

    Season well with salt and pepper.

  • 11.0 min

    Gently mix until combined.

  • 11.5 min

    Press the meat into individual loaf shapes and place on a baking tray.

  • 12.5 min

    In a small bowl mix together the ketchup and half of the wholegrain mustard.

  • 14.0 min

    Brush the sauce over the meatloaf to form a nice thick layer.

  • 15.0 min

    Place the meatloaf in the oven and bake until the top is lightly browned and the meatloaf is cooked through.

  • 15.5 min

    In the frying pan melt the butter over medium heat.

  • 16.5 min

    Add the honey and stir until combined.

  • 17.0 min

    Add the parsnips and toss to completely cover in honey mixture.

  • 18.0 min

    Remove from the heat, and place on the baking tray in the oven to roast.

  • 18.5 min

    Wipe down the pan.

  • 19.0 min

    Add the remaining olive oil to the frying pan and heat over medium-high heat.

  • 20.0 min

    Add the green beans and cook until tender crisp.

  • 23.0 min

    Add the remaining wholegrain mustard and a splash of the lemon juice.

  • 27.0 min

    Remove the meatloaf and parsnips from the oven.

  • 28.0 min

    Distribute the green beans and honey roasted parsnips on the serving plates.

  • 30.0 min

    Slice the meatloaf and arrange on the serving plates.

  • Ingredients

    Olive Oil

    Honey

    Butter

    Parsnips

    Wholegrain Mustard

    Tomato Ketchup

    Worcestershire Sauce

    Brown Onion, finely chopped

    Lemon, juiced

    Garlic, finely chopped

    Green Beans

    Beef Mince

    Meatloaf Herbs

    Meatloaf Spice

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