Almond Crusted Meatloaf with Broccoli Mash

Almond Crusted Meatloaf with Broccoli Mash

10-minute prep time,

1 hour in the oven,

So simple!

Completely gluten-free

Ingredients for meatloaf:

  • 750g ground beef (I used extra lean grass-fed)
  • 1 onion chopped
  • 3 garlic cloves crushed
  • 2 carrots grated
  • 1 egg
  • 1/2 cup cooked quinoa (optional)
  •  1/2 cup tomato paste
  • 1 cup frozen peas
  • spices: dry tumeric, oregano, basil, chili flakes, salt & pepper
  • 1 tsp olive oil
  • 4 tbsp almond meal



  1. Preheat oven to 200°C fan-forced. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang at long ends.
  2. Mix all ingredients in a large bowl except the almond meal and oil (Alternatively you can blend it all in a food processor! If you do it this way, process the veggies first then add the egg and the ground beef.)
  3. Press the mixture into the pan.
  4. Smear the olive oil on top of the mixture, sprinkle the almond meal on top and crack some salt & pepper on it.
  5. Bake in the oven for 60 minutes.

For the broccoli mash:

Steam or blench the broccoli, place in a bowl with 1 tbsp olive oil, salt, pepper and a dash of almond milk. Mix with a hand blender and it’s ready to serve!

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