Mouth-Watering Meatloaf

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Recipe makes:

8 Portions

Preparation time:

15 minutes

Cooking time:

45-55 minutes

Nutritional Information:

Energy 205kcals

Carbohydrates 8.4g

of which
sugars

4.5g

Protein 19.6g

Fat 10.3g

Method:

Chef Neil preparing Mouth-Watering Meatloaf

Pre-heat oven to 180˚C/ fan 160˚C/ gas mark 4.
Mix ground beef, breadcrumbs, onions, garlic, eggs, tomato puree, passata, salt and pepper in a large bowl.
Shape the beef mix into an 8x4 inch foil lined loaf pan.
Lay uncooked bacon slices on top of your meatloaf.
Bake for 45-55 minutes.
Remove from the oven and let rest for 5 minutes.
Cut into 8 equal sized slices.

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Ingredients:

500g 10% fat beef mince
60g breadcrumbs
3 medium onions, thinly sliced
5 cloves garlic, minced
2 large eggs
2tbsp of tomato puree
60g passata
½ tsp salt
¾ tsp ground pepper
4 slices thinly cut bacon

Chef’s Tips

Instead of passata you can use tinned crushed tomatoes. Ensure to press with a potato masher or use a stick blender to make a smooth consistency.

Serve with fresh green salad or Pico de Gallo Mexican salad, and a portion of rice or potatoes.

Disclaimer

This recipe has been specifically designed for the dietary management of Glycogen Storage Disease. Refer to labels for allergen and other product information.

Mouth-Watering Meatloaf

Recipe makes:

Preparation time:

Cooking time:

Nutritional Information:

Method:

Other Dinner recipes:

Pico de Gallo – Mexican Salsa

Slow Cooked Beef Stew