Global
Carnivore Meatloaf
A hearty meatloaf made with ground beef, egg, and optional cheese
~70 mintotal430 kcalper serving39g protein0g carbs34g fat
Ingredients
- 300 g Ground beef
- 1 Egg
- 50 g Shredded cheese (optional)
Cooking Steps
Preheat the oven to 180C (355F) and line a small loaf tin or baking dish with parchment.
In a bowl, combine the ground beef, egg and shredded cheese (if using). Mix with your hands just until combined; do not overwork it, or the meatloaf will turn out dense.
Season generously with salt and pepper, then shape into a loaf and place in the prepared tin.
Bake for 45-55 minutes, until the internal temperature reaches 71C (160F) and the juices run clear.
Rest for 5-10 minutes before slicing; this lets the juices redistribute so it does not fall apart.
Plant & Growing Tips
Parsley
- Not in the recipe, but grow it to chop into the meatloaf mixture or use as a fresh garnish.
- Sow seeds directly in spring or autumn in rich, moist soil.
- Keep soil consistently damp, as parsley dislikes drying out.
Onions
- Not in the recipe, but grow them to finely chop and sauté for flavour in the meatloaf.
- Plant sets or seeds in early spring in well-drained, sunny locations.
- Ensure good air circulation to prevent fungal diseases.
Natural Pest Control
- Spray aphids on parsley with insecticidal soap or a strong stream of water.
- Use row covers from planting until mid-summer to prevent onion maggot flies from laying eggs.
- Set out beer traps or hand-pick slugs and snails from parsley plants.
- Introduce beneficial insects like predatory mites or lacewings to control thrips on onions.
Harvest
Parsley
- Harvest outer stems and leaves as needed once plants are established.
- Cut stems near the base to encourage new growth.
Onions
- Harvest when the tops begin to yellow and fall over naturally.
- Cure bulbs in a warm, dry, well-ventilated area for several weeks before storing.
