My Meatloaf

  • 6–8
  • 1 loaf
  • 20 minutes
  • 50 minutes (plus 10 minutes resting time)

Let’s make meatloaf the most popular recipe for the year. You can use this recipe as a starting point and then create your own meatloaf, taking inspiration from cuisines around the world. Experiment with herbs and spices and different proteins, and let your imagination run wild.

Course: Main
Recipe contains: Egg

  • 8 free-range bacon rashers, rind removed
  • 800 g (28 oz.) grass-fed beef mince
  • 4 tablespoons almond meal
  • 4 tablespoons chopped flat-leaf parsley
  • 1 small carrot, finely diced
  • ½ zucchini (courgette), finely diced
  • 2 celery stalks, finely chopped
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 2 organic free-range eggs, lightly whisked
  • 1 tablespoon Himalayan salt or sea salt
  • ½ tablespoon freshly cracked black pepper
  • 2 tablespoons coconut oil or other good-quality fat
  • 4 tablespoons tomato sauce (ketchup)
  • 1 tablespoon honey (optional)
  • 1 tablespoon raw apple cider vinegar
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I want to see your images on Instagram and Facebook with the headline ‘I’m bringing meatloaf back!’. You might get a few weird comments from your mates, but I guarantee they will want the recipe once they’ve tried it.

Preheat the oven to 180°C (355°F / Gas 4).


Line the base and sides of a loaf tin with a piece of baking paper, cutting into the corners to fit and allowing the paper to extend 5 cm (2 inches) above the sides. Line the base and sides of the prepared tin with five rashers of bacon, reserving the remaining rashers for the top.


Heat a frying pan over medium heat with 2 tablespoons of coconut oil. Add the onions, carrot and celery and cook for 5 minutes until softened, then add the garlic and zucchini and cook for a further 3 minutes. Drain out any excess liquid and allow the vegetables to cool completely.


Place the mince, almond meal, parsley, cooked vegetables, eggs, salt, pepper, remaining coconut oil or fat and coconut or almond milk in a bowl and mix until well combined.


Pack the meat mixture into the lined loaf tin, and lay the remaining bacon rashers over the top, tucking them in so they don’t overhang from the sides. Bake in the oven for 25 minutes.


Meanwhile to make the glaze, mix the tomato ketchup, honey (if using) and vinegar in a small bowl. Remove the meatloaf from the oven and baste the top of the meatloaf with the glaze. Return to the oven and continue cooking for a further 25 minutes, or until cooked through. To test if the meatloaf is cooked, insert a thermometer into the centre of the meatloaf – it should reach at least 70°C (158°F).

To serve


Allow the meatloaf to rest in a warm place for 10 minutes before turning out of the tin – this will also allow the meat to reabsorb any cooking liquids. Slice and serve with your favourite salad or roasted vegetables.