Beef & Tomato Meatloaf
This high protein dish is ideal if you’re only eating once or twice a day. Increase the fat level of your meal with the simple addition of pizza mozzarella and serve with a salad & dressing. A lean mince is preferred for this recipe to create a nice dense loaf.
If splitting into 4 portions, each portion contains:
426 Calories / 4.8g Carbs / 64.4g Protein / 16.2g Fat / 2g Fibre
If splitting into 6 portions, each portion contains:
284 Calories / 3.2g Carbs / 42.9g Protein / 10.8g Fat / 1.4g Fibre
Macros do not include the optional mozzarella. As with all UK foods, the carbs listed above are already net carbs. Do not subtract the fibre.
Storage: Fridge - 3-4 days / Freezer - 3-6 months
750g Beef Mince (5% Fat)
100g Shallots, diced
1 Large Egg
1 tsp Dried Thyme
1 tsp Garlic Powder or 2-3 Garlic Cloves, finely chopped
100g Tomato Passata or Homemade Tomato Sauce
10ml Worcestershire Sauce
Salt and Pepper to season
Optional: 100g Pizza Mozzarella (in a block), sliced into thin strips
Preheat the oven to 180°C.
Put the beef mince in a large bowl and spend a minute kneading the meat.
Create a well in the meat and add all the other ingredients with the exception of 25g passata and (if you're using it) the mozzarella.
Fully combine all the ingredients - this is best done by hand - and place the mix in a medium loaf tin (ours is 8.5” x 4”).
Firmly press the mix into the loaf pan. If you’re using the mozzarella, split the meat mix in half, press half into the bottom of the pan, then layer the mozzarella slices in. Press the rest of the meat on top.
Bake for 30 minutes.
Spoon the remaining passata over the loaf and return to the oven for 10-15 minutes to finish cooking.
Allow to rest for 10-15 minutes before slicing.