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Savvy Belly Meatloaf

Ingredients

  • 1 kg organic, grass fed mince
  • 2 eggs
  • 1 tablespoon stock paste or Herbamare seasoning
  • 3 tablespoons of banana flour or almond flour
  • 2 tablespoons coconut oil (taste free)
  • 1 red capsicum
  • 1 stalk of celery
  • 1 carrot
  • 1 tablespoon dried thyme
  • 2 teaspoons celtic sea salt
  • 6 slices nitrate free bacon, cut into strips
  • 1 tablespoon maple syrup (optional)

Overview

  • Preparation time 15 min
  • Cooking time 1 hour, plus 15 minutes rest time
  • 1 loaf, approx. 18 x 20 cm
  • Serves 4-6 people

Method

  1. Preheat oven to 180ºC for a fan forced oven
  2. In a large bowl, combine the eggs, stock paste (I use the standard thermomix stock recipe, with half the amount of salt and whatever vegetables I have on hand and always have some on hand in the freezer to use). If you don’t have any, Herbamare seasoning works well. Add the banana or almond flour.  Mix well.
  3. Finely chop the vegetables either by hand or in a food processor. In the thermomix, speed 5, 3 s.
  4. In a heavy base fry pan (I love my Solidteknics cast steel pan), heat the coconut oil until melted. Add the vegetables and cook until slightly soft, 1-2 minutes.  Push the vegetables to one side and add the salt and thyme to the cleared space.  Stir and cook to release the aroma.  When you can smell the thyme, mix everything together again.  Allow to cool for about 10 minutes.
  5. Add the mince and seasoned vegetables to the bowl with the binders. Combine the ingredients really well with your hands.
  6. Coat a loaf pan (approx. 18×20 cm) with coconut oil. I use a glass or ceramic loaf pan as I find they give a more even cook. You can find them at Spotlight, Kmart, Coles/Woolies for about $5.  Add the combined ingredients to the loaf pan and shape into a loaf.
  7. Add the bacon strips to the loaf in a criss cross pattern. Then if you are using it, baste with a little maple syrup before cooking.
  8. Add approximately 1/4 cup of water to the loaf pan before cooking.  Cook for about an hour.  Rest for 10 – 15 minutes before lifting the meatloaf out and cutting into slices for serving.  You can serve It with a nice green salad, some vegetables, cauliflower or other vegetable mash depending on the season.  We like the left overs cold the next day for lunch.

Tracie is a certified Health and Wellness Coach, Member of the Institute of Complimentary Therapists, holds a Bachelor of Engineering in Chemical Engineering and has spent over 20 years driving change at all organizational levels in the corporate space, with small businesses and more recently with individuals looking to live a thriving, fulfilling life.