Classic RFD Meatloaf

Ingredients / 4 port 500 g ground beef, 90% lean 1 onion, finely chopped 1 carrot, grated 6 garlic cloves, minced 1 tbsp mustard Dijon 1 tsp tomato paste

1 dl gluten-free oats flour 1 big egg, preferably organic 1 tsp cumin 1 tbsp oregano 1 tbsp sweet smoked paprika Celtic salt and freshly ground pepper

Method

• Add all the ingredients to a large bowl and mix well to combine. Season generously.

• Use a bread form and line it with parchment paper and, add the mixture in the form, gently press the meat to shape evenly.

• Onto preheated 160° C oven, bake the meatloaf for about an hour.

• Remove the meatloaf from the form on a grill rack, increase the temperature to 180° C and continue for 15 more minutes.

• Turn off the heat and leave it to rest on the grill rack on the bench for another 10 minutes before you slice it.
  

Tips

• After 30 minutes of the basic baking, remove it from the form and place it into a baking tray with some marinated potatoes. Bake it for 35 – 40 minutes at 180° C. With some tomato sauce on top and little cheese to bet gratinated, you have a fantastic dish in no time.

• Use this recipe as a base. It's very easy to make and very meaty. I used to create burgers with leftovers.

• Easy to reheat, but you can eat it easily and cold.