Beet-loaf (Meatloaf)

I came up with this recipe when I was trying to make some beet and rosemary burgers that I found at this site….

Unfortunately, as I was making them, it became very clear that there was no way that the mixture  had would work as a burger…  I suspect it was too little meat and too much beet.  It just kept falling apart.

Thinking on my feet, I decided to turn it into a meatloaf (because I often add veggies to meatloaf to add extra moisture and nutrition) and what else could I call it but a Beet-loaf….

Let me tell you, this was absolutely wonderful!  The beets added a slightly sweet earthy quality to the grass-fed ground beef.  They also kept it deliciously moist.  It is also a good way to get extra veggies in your diet – perfect if you are feeding a picky eater…  just don’t tell them that there are beets in there!  Having said that, my kids LOVE beets, so were thrilled to know that this was called a “beet-loaf”…

This was served with a celeriac mash, gravy (leftover from Thanksgiving and frozen) and steamed broccoli.

There were no leftovers!

Beet-loaf

served 6

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  • 2lb grass-fed ground beef
  • 3 large beets – grated
  • 1 onion – finely chopped
  • 3 cloves garlic – crushed
  • 1 tbsp fresh rosemary – removed from the stalk and chopped
  • 1½ tsp sea salt
  • ½ tsp ground cinnamon
  • 2 tbsp fresh oregano – chopped

Basically you are going to dump everything into a large bowl and mix it all together.  Get it nice and evenly mixed and then pack it into a loaf-tin (I use silicone ones)

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Bake in a 190°C/350°F oven for around 45 minutes until it is cooked.

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Cut into large chunks and serve with mash, gravy and a green veg of your choice…

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Comfort food at it’s best….

Shared at: Fat Tuesday, Paleo AIP Recipe Round Table #69, Gluten Free Fridays