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Plated meal

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.

  • 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.

Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons
Honey
Honey
15.00 Grams
Butter
Butter
15.00 Grams
Parsnips
Parsnips
150.00 Grams
Wholegrain Mustard
Wholegrain Mustard
10.00 Grams
Tomato Ketchup
Tomato Ketchup
20.00 Grams
Worcestershire Sauce
Worcestershire Sauce
10.00 Millilitres
Brown Onion
Brown Onion
finely chopped
1.00 Whole
Lemon
Lemon
juiced 1/3 lemon per person
1.00 Whole
Garlic
Garlic
finely chopped
1.00 Clove
Green Beans
Green Beans
80.00 Grams
Beef Mince
Beef Mince
150.00 Grams
Meatloaf Herbs
Meatloaf Herbs
0.50 Teaspoons
Meatloaf Spice
Meatloaf Spice
0.50 Teaspoons

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