Everyone has their own version of meat loaf, often it is a family recipe passed down through generations. Most of these however usually contain breadcrumbs or some other type of filler which won’t work here. This keto friendly version uses almond meal, eggs and vegetables to give it substance and help it hold its shape. It makes for hearty dinner fare and leftovers can be sliced and used for lunch. As it contains some vegetables already it can be served with a side of greens or a salad. As always, good quality produce makes for delicious food, try to get grass fed beef mince if you can.

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Ingredients

500g beef mince
3 eggs, lightly beaten
4 tablespoons of Worcestershire sauce
1 large brown onion, finely diced
2 small carrots, finely grated
1 cup of cauliflower, finely grated
2 tbsp tomato paste
2 tbsp mixed herbs
2 tbsp sweet paprika
½ cup fresh parsley, finely chopped
2 cloves garlic, crushed
1-2 hot chillies, finely chopped (optional)
1 cup almond meal
Salt and freshly ground black pepper to taste
2 ripe tomatoes, sliced
Grated Parmesan cheese to dress

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Method

Preheat oven to 200^oC

Heat olive oil in a frying pan over medium heat

Saute onions and garlic until translucent. Add in chilli, cauliflower and carrot and continue to saute until vegetables have stared to soften. Allow to cool

Combine beef, Worcestershire sauce, eggs, onion, carrot, garlic, chillies, herbs, spices and almond meal in a large mixing bowl.

Season with salt and pepper.

Mix well, and then place in a greased loaf tin. Alternatively, shape into loaf and place in tin foil

Bake in oven for 30 minutes. Remove from oven and lay tomato slices on top, then sprinkle with parmesan cheese. Replace in the oven for a further 10-15 minutes.

Serve hot with green vegetables, or cold with salad

Excellent sliced and used as a base for open sandwiches

Bon Appetite!