Hi, guys! I know it’s been a while. A long while. I fell off the radar because I fell into a hole, and I just didn’t know how to climb out of it. For a really, really long fucking time. I promise to explain at some point, but right now I’m just not ready to.

In the mean time, I have a healthy recipe for every mother’s favourite meal – meatloaf!

When I met my husband, we’d eat at his mum’s place quite a bit, and she’d always make this sweet, super moist, super garlicky meatloaf and serve it with fried chilli potato and cabbage salad. Once hubby and I moved in together, we made it quite a lot, but over the years have tried to put our own twist on it as we learned just how much sugar is in tomato and BBQ sauces..! We also found out garlic came in cloves, not just mush in a jar. Who knew?! ;)

We never quite nailed the meatloaf. It was always either too dry or seriously lacking in flavour. But the other night’s meatloaf? It. Was. So. Yummy. I managed to quickly scribble down the bits and pieces I threw in so I could share it with you all. So here it is!

Twisted meatloaf – paleo, whole30 and sugar-free friendly

Makes a giant meatloaf, enough to serve 6-8 people

You’ll need:

  • 1 small red onion, very finely diced or grated
  • 2 carrots, grated
  • 1 zucchini, grated
  • 1 stalk of celery, finely chopped
  • 1 kilogram of quality grass-fed beef mince
  • 1/4 cup of passata + extra for drizzling over top
  • 2 tablespoons of dijon mustard
  • 2 tablespoons of mustard powder
  • 2 tablespoons of paprika
  • 4 large cloves of garlic, minced or finely grated
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried parsely
  • 1/2 teaspoon of stevia
  • 2 large eggs
  • 2 teaspoons of coconut flour
  • 2 tablespoons of sea salt flakes + extra for sprinkling over top
  • 1 tablespoon of black pepper + extra for sprinling over top

Preheat the oven to 200 degrees celcius. Heat some cooking fat in a large frying pan over medium heat. Add the carrot, onion, celery and zucchini to the pan. Sprinkle with 1/2 a tablespoon of the sea salt and 1/2 a teaspoon of the pepper and cook, stirring, for about 5 minutes until the onion and celery are soft. Pour the mixture onto a large plate – big enough to spread the veggies in a thin layer – and set it aside to cool down till it’s just warm. You can pop the veggies in the fridge if you like. I do.

In a large bowl, add all the remaining ingredients except for the coconut flour. Once the veggies have cooled down, add them to the bowl, along with the coconut flour, and mix well. Pour the mixture into a large baking dish and use your hands to shape it into a log. Sprinkle a little extra salt and pepper over the top and drizzle a small amount (a couple of tablespoons worth) of passata over the whole loaf. Bake for 50-60 minutes, until it’s cooked through and the top has started to form a crunchy crust.