Try this Pete evans : my meatloaf recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 180°C
Line the base and sides of a loaf tin with a piece of baking paper, cutting into corners to fit and allowing the paper to extend 5cm above the sides. Line the base and sides of the prepared tin with five slices of the bacon, reserving the remaining slices for the top.
Place the mince, flaxseed meal, parsley, carrot, zucchini, celery, onion, garlic, eggs, salt, pepper, oil and coconut milk in a bowl and mix until well combined.
Pack the meat mixture into the lined loaf tin, and then lay the remaining bacon slices over the top, tucking them in so that they won't overhang from the sides. Bake in the oven for 25min.
Meanwhile, to make the glaze, mix the tomato ketchup, honey and vinegar in a small bowl.
Remove from the oven, pour any remaining juices from the tin and baste the top with the glaze. Return to the oven and continue cooking for a further 25 min, or until cooked through. Allow the meatloaf to rest in a warm place for 10 min before turning out the tin. Slice and serve with your favourite salad or roasted veggies.
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Serving Size: 1 Serving (1667g) | ||
Recipe Makes: Servings | ||
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Calories: 2851 | ||
Calories from Fat: 1936 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 215.1g | 287 % | |
Saturated Fat 98.2g | 491 % | |
Monounsaturated Fat 75g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 577.8mg | 178 % | |
Sodium 1554.8mg | 54 % | |
Potassium 4185.4mg | 110 % | |
Total Carbohydrate 72.8g | 21 % | |
Dietary Fiber 14.7g | 59 % | |
Sugars, other 58.1g | ||
Protein 159.2g | 227 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2851
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