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
Preheat the oven to 180C.
Peel and finely chop the garlic and onion.
Juice the lemon and set aside.
Peel the parsnip and cut lengthways so as to cut them into batons.
Heat half of the oil in a frying pan over medium-high heat.
Add the onion and garlic and cook, stirring, until slightly softened.
Remove from the heat, spread on a plate and allow to cool.
Wipe the pan down with paper towel.
In a bowl, combine the worcestershire sauce, beef mince, onion and garlic mixture, meatloaf herbs and meatloaf spices.
Season well with salt and pepper.
Gently mix until combined.
Press the meat into individual loaf shapes and place on a baking tray.
In a small bowl mix together the ketchup and half of the wholegrain mustard.
Brush the sauce over the meatloaf to form a nice thick layer.
Place the meatloaf in the oven and bake until the top is lightly browned and the meatloaf is cooked through.
In the frying pan melt the butter over medium heat.
Add the honey and stir until combined.
Add the parsnips and toss to completely cover in honey mixture.
Remove from the heat, and place on the baking tray in the oven to roast.
Wipe down the pan.
Add the remaining olive oil to the frying pan and heat over medium-high heat.
Add the green beans and cook until tender crisp.
Add the remaining wholegrain mustard and a splash of the lemon juice.
Remove the meatloaf and parsnips from the oven.
Distribute the green beans and honey roasted parsnips on the serving plates.
Slice the meatloaf and arrange on the serving plates.
Brown Onion, finely chopped
Garlic, finely chopped
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