Creators
Samara Pardi
Description
This meatloaf recipe combines ground beef with fresh vegetables and herbs, resulting in a flavorful and hearty dish. Perfect for family dinners and versatile enough for leftovers in wraps or salads.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Ground Beef | 1 3/5 lb | lean |
Egg | 1 3/5 | |
White Onion | 4/5 | small finely diced |
Carrot | 1 3/5 | finely diced |
Celery | 1 3/5 stalk | finely diced |
Garlic | 3 1/5 clove | minced |
Italian Parsley | 2/5 cup | fresh, flat leaf, chopped |
Tomato Paste | 4/5 small can | 6oz can |
Olive Oil | 4/5 tbsp | |
Coconut Oil | 4/5 tbsp | |
Salt | 2/5 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat olive oil in a cast iron or a wide, heavy-bottomed saucepan and add onion, carrot and celery. Cook on medium for about 6 minutes, until softened. Set aside to cool.
- Mix ground beef, eggs, 1/2 of the tomato paste, garlic, parsley and salt & pepper.
- Add onion, carrot and celery mixture and stir well.
- Rub coconut oil inside a deep, rectangular baking dish, preferably glass.
- Form meat mixture into the baking dish, then spread remaining tomato paste on top.
- Bake at 325 °F (163 °C) for about an hour, until cooked all the way through.
SUGGESTIONS
- Pairs well with almost any vegetable side and leftovers can be used for wraps or salads.