- 8 pieces bacon, rind removed
- 40 grams Flaxseed
- 2 cloves garlic, peeled
- 1 onion, large, peeled and quartered
- 8 sprigs flat leaf parsley, leaves only
- 1 --- carrot, roughly chopped
- 1 zuchinni, roughly chopped
- 2 stalks Celery, roughly chopped
- 1 tbsp Himalayan salt, finely ground
- 1/2 tablespoon black pepper, finely ground
- 800 grams Beef mince
- 50 grams chia gel, see tips
- 2 tablespoon tomato paste
- 5 grams Maple syrup
- 1 tsp all spice
- 1 pinch sea salt, finely ground
- 2 teaspoon lemon juice
- 2 teaspoon Raw Honey
- 2 teaspoon apple cider vinegar
Describe the preparation steps of your recipe
Preheat oven to 180.
Line a loaf tin with baking paper covering base and all sides with paper and allowing paper to extend well beyong the edges of the tin.
Line the base (and sides if you wish) of the tin with five of the slices of bacon reserving the remaining slices for the top.
Add the flaxseed to the bowl and mill on speed 9 for 10-15 seconds.
Add the garlic, onion, flat leef parsley, carrot, zuchinni, celery, salt, and pepper to the bowl and chop speed 7 for 5 seconds. Scape down bowl and chop another 5-10 seconds speed 5-7. Speed and time will depend on how large your chopped vegies were to start with.
Add the mince and chia seed gel (or two eggs if you prefer) and turbo 5-8 times for 1 sec then mix 20 seconds on speed 5 until fully incorporated.
Push the meat mixture into the tin on top of the bacon lining the base (and sides if you have chosen to do this). Lay the remaining bacon rashes on top of the meat mixture tucking the ends in so none extends beyond the sides of the tin.
Place the meat into the preheated oven for 25 minutes.
Placeall glaze ingredients into the bowl and mix on speed 3-4 for 10 seconds.
After the meat has cooked for 25 minutees remove the meat from the oven and top with the prepared glaze.
Place the meat with the glaze on top back into the oven for another 25 minutes or until cooked. It should reach 70 degrees when cooked.
Once cooked the meat should reach 70 degrees. Remove the meatloaf from the oven and allow to sit (leaving it in the juices to retain the moisture) for 10 minutes before carving and serving with some salad or roasted vegetables.
Tin & Oven Preparation
Sitting and Serving
You could of course make this with your own mince which I usually do but today I purchased pre-prepared mince from a trusty butcher to use for this recipe.
I use chia gel (made by place 1 tbsp of chia seed in 9 tbsp of water and allowing to sit for around 10 minutes until a gel consistency is achieved) instead of egg. 2 eggs is normallly used in this recipe.
I also realised after placing the meat in the oven that I left out the coconut oil and coconut cream from the original Pete Evans recipe! Oops but it still tasted great which is why I am posting here. If you want to try it you can add the 2 tbsps coconut oil and 125ml (1/2 cup) of coconut milk or almond milk when you add the meat and chia (or eggs) and proceed as per recipe but please comment below if you do follow these instructions to tell us how it worked since I haven't cooked it this way.
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