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1 Eggy Herbed Meat Loaf (Paleo, GAPS, Gluten/Nightshade Free)

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Eggy Herbed Meat Loaf (Paleo, GAPS, Gluten/Nightshade Free)

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4

Ingredients

6 portion(s)

Meatloaf

  • 6 eggs, or as many fit in your dish
  • 2 cloves garlic
  • 1 carrot, roughly chopped
  • 1 zucchini, roughly chopped
  • 500 grams minced meat (beef, chicken or pork), or make your own from the EDC
  • 7 sprigs herbs of choice, I used oregano, tarragon, parsley and rosemary
  • 1-3 tablespoons fat (tallow or lard), if mince is very lean
  • 3 tablespoons home made beef stock, or white wine or apple juice
  • seasoning, I used salt, white pepper and a pinch of cinnamon

Onion Gravy

  • 2 onions
  • 2 tablespoons ghee, butter or fat
  • 200 grams home made beef stock, or EDC stock and water or white wine
  • 1 tablespoon wholegrain mustard, if GAPS legal (Global Organics brand is)
  • seasoning to taste

To Serve

  • Homemade fermented, pickled or steamed vegetables
  • Mashed potato, cauliflower (GAPS/PALEO) or other vegetable
  • More mustard and or tomato sauce or fermented salsa
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Recipe's preparation

    Steam the Eggs

  1. Weigh in 500 grams of water and insert the basket into the Thermomix bowl. Add the eggs to the basket and set to cook for 5 mins./Varoma/Speed 3

  2. Take the basket out with the spatular and run under cold water to cool. Leave to cool while you make the meat mixture. 

    3. Herbed Meat Mix

  3. Add all the vege and herbs to the bowl and chop finely 5 secs./speed 5 then add the rest of the ingredients and mix 5 secs./speed 4 or until fully mixed. 

  4. Spread half the meat mixture into a greased loaf tin then carefully peel the eggs and nestle them in side by side down the middle of the tin. The fresher your eggs the harder they will be to peel.

  5. Spread the rest of the meat mixture over very gently if you used soft eggs and make sure they are covered

  6. If you are not nightshade free then you can make a glaze with 2 tablespoons of tomato sauce and 2 tablespoons of worcestershire sauce and pour over the top of the meatloaf before baking.

  7. Bake at 180C for 40-60 minutes or until cooked through. 

    8. Onion Gravy

  8. While the meatloaf is cooking make your gravy!

  9. Chop the onions for 4 secs./speed 4. 

  10. Add the fat or butter and saute for 10 mins./Varoma/Speed 3.

  11. Add the mustard and stock and cook 5 mins./80'C/speed 3

    12. To Serve

  12. Serve your meatloaf sliced with onion gravy generously poured over and either pickled vegetales (if on GAPS) or steamed and buttered vege and a side of vege mash if you like. 

  13. Lefovers are great cold in sandwiches or as a picnic lunch. 

10

Accessories you need

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Tip

If your eggs are fresh they will be harder to peel. You can of course cook them to well done so they are hard boiled in your meatloaf, I just like them runny. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Great easy recipe, sure to become a family...

    Submitted by Jodie52 on 20. August 2020 - 11:32.

    Great easy recipe, sure to become a family favourite. thanks for sharing

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  • My family and I loved is

    Submitted by Mousie on 21. July 2016 - 12:57.

    My family and I loved is recipe and so easy.  I loved having the eggs runny in the middle. To get the perfect eggs for your liking just use the recipe for boiled eggs from the Basic cookbook.

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  • Nightshades are a group of

    Submitted by CAG69 on 29. January 2015 - 21:20.

    Nightshades are a group of foods which are thought to increase inflamation in the body of people who suffer from arthritis or inflammatory autoimmune conditions.  They are tomatoes, capsicum and peppers amongst other things.

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  • Just put this in the oven and

    Submitted by trinja on 5. August 2014 - 17:12.

    Just put this in the oven and everything worked great except the eggs--you must have some mad egg peeling skills! Mine were a mess. I'm thinking next time I might just lightly poach them instead. 

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  • Yes the eggs are runny, they

    Submitted by Stone Soup on 8. June 2014 - 20:50.

    Yes the eggs are runny, they will still be runny when the meatloaf is cooked through. If you want hard boiled eggs cook them for 10 minutes and they will be firm when steamed, easier to peel and hard boiled once cooked again in the meatloaf. I really wanted to get them still runny when the loaf was cooked, this makes them hard to peel but not impossible. I used a tablespoon to loosen them and get them out the shell once it was cracked. 

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  • 5mins for the eggs? My eggs

    Submitted by megsie111 on 8. June 2014 - 15:39.

    5mins for the eggs? My eggs came out runny...as in not cooked at all? How long do you suggest to cook for?

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  • Since joining here and owning

    Submitted by Panoukla on 2. March 2014 - 16:03.

    Since joining here and owning a TM, I have become aware of various types of food styles of eating but have never heard of nightshade. Is it another take on paleo or fod diets? I googled it but nothing came up. 

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  • Hi, its so that only the

    Submitted by Stone Soup on 2. March 2014 - 14:26.

    Hi, its so that only the whites of the eggs will be a cooked just enough to peel them carefully then when you bake them inside the meatloaf they cook a bit more but are still acutally runny yolked when you serve it. Of course you can cook the eggs more and they will be hard boiled when the meatloaf is cooked. Just as yummy both ways. 

     

    So no, the 5 mins is the right time for runny eggs. Hope you enjoyed yours! How was it?

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  • 5 min for eggs surely a typo?

    Submitted by penno on 27. February 2014 - 20:11.

    5 min for eggs surely a typo? I have gone 10 mon hope it turns out tmrc_emoticons.)

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  • No worries.  I ended up

    Submitted by button84 on 15. February 2014 - 09:53.

    No worries.  I ended up cooking it at 180°C for 30 mins and it was a bit undercooked. Next time I'll leave it in longer. It was a beautiful recipe regardless. I'll be making it again for sure!

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  • I'm so sorry Button,

    Submitted by Stone Soup on 13. February 2014 - 19:37.

    I'm so sorry Button, sometimes when entering a recipe I get a lot of bugs from the interface. When I looked through this recipe now after seeing your comment, two of my steps had been replaced with the text "enter your description" so I am not sure what happened. I hope your dinner was saved and you enjoyed your eggy meatloaf. Please let me know how it went. 

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  • Hello, there's no info on

    Submitted by button84 on 10. February 2014 - 16:12.

    Hello, there's no info on oven temperature or length of time to cook???? Arrgghh I've made it and it's sitting on the bench waiting to cook :/

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  • Thanks so much Emckayz, I

    Submitted by Stone Soup on 5. February 2014 - 11:01.

    Thanks so much Emckayz, I have fixed the recipe. Sorry for not getting back sooner, I forgot to click "notify me of new comments".

     

    Hope it worked out if you made it, let me know how i went? Do you have a better picture than mine?

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  • I cant see a meat quantity in

    Submitted by emckayz1@gmail.com on 8. January 2014 - 08:31.

    I cant see a meat quantity in the ingredients list, though it is mentioned elsewhere??

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  • I was in a rush because I was

    Submitted by Stone Soup on 7. January 2014 - 17:08.

    I was in a rush because I was so hungry, so my eggs were a little broken (also very fresh from a farmers market so makes peeling harder). But otherwise this came out perfect!

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