If the thought of meatloaf makes you think of a 1950s grandmother serving up a dry and bland lump of meat to a very unimpressed family, you’re not alone. That’s what I used to think, but this recipe couldn’t be further from that!
This recipe originally came from my mother-in-law (who is an excellent cook), then I put my own spin on it to be low-carb and gluten-free (as most recipes call for breadcrumbs or flour).
My partner loves it and because it’s so filling, we often have a small slice for breakfast or after a workout as a high-protein snack.
Makes 8 large or 16 small portions
1kg (2lbs) grass-fed beef mince/ground beef
1 bunch dill, chopped
1 bunch mint, chopped
4 spring onions, chopped
Zest of 1 lemon
1 cup almond meal
½ cup tomato or fruit chutney
¼ cup sour cream
200g feta cheese, diced into 2cm/1-inch cubes
2 small punnets (500g) cherry tomatoes, halved lenthways
Salt and pepper to taste
- Preheat oven to 180ºC/360ºF.
- In a large bowl combine mince, herbs, spring onions, lemon zest, almond meal, egg, sour cream and salt and pepper. Mix with hands well.
- Stir feta through gently.
- Press mixture firmly into a large ceramic or glass dish.
- Spread chutney over the top and gently press in tomatoes (cut side facing up).
- Bake for 45-50 mins.
- If serving hot, rest for 10 mins before slicing into portions.
- If making head of time and serving cold, I let mine cool in the fridge overnight (or for at least two hours) which makes it easier to cut.
- For an extra health boost add finely chopped or grated vegetables such as zucchini and carrot.
- For a stronger flavour add one or two teaspoons of Dijon mustard, Worcestershire sauce or Tabasco sauce.
- For an Asian-style meatloaf, use pork mince instead of beef mince, replace dill and mint with fresh coriander and grated fresh ginger, and two tablespoons of oyster sauce, and serve with steamed Asian greens (eg. bok choy).
- Choose a gourmet/homemade chutney that doesn’t have too much sugar.
- This dish is very filling, so a portion size doesn’t have to be big. For lunch or dinner, serve one large portion with lots of salad or vegetables. For breakfast or a post-workout snack, one small portion is perfect.
If you give it a try, tag me on Instagram @jenna.westphal and #jennawestphal so I can see it!
Image credit: Food to Love