OH! Magazine - Australian Version June 2015 | Page 16

PETE
EVANS

PETE EVANS’ MEATLOAF
(OR SHOULD THAT BE ‘PETELOAF’?)
Celebrity chef Pete Evans revives this old classic, by adding his
own modern day twist.
What you’ll need:
8 free-range bacon rashers, rind removed
800g grass-fed beef mince
4 tablespoons almond meal
4 tablespoons flat-leaf parsley leaves,
chopped
1 small carrot, finely diced
½ zucchini, finely diced
2 celery stalks, finely chopped
1 large onion, diced
2 garlic cloves, crushed
2 free-range organic eggs, lightly whisked
1 tablespoon Himalayan salt or sea salt
½ tablespoon freshly cracked black
pepper
4 tablespoons coconut oil or other
good-quality fat*
80ml coconut milk or almond milk
4 tablespoons tomato sauce or
homemade ketchup
1 tablespoon honey (optional)
1 tablespoon apple cider vinegar

How to make it:
1. Preheat the oven to 180°C.
2. Line the base and sides of a large loaf tin with a piece of baking paper,
cutting into the corners to fit and allowing the paper to extend 5cm
above the sides. Line the base and sides of the prepared tin with five
rashers of bacon, reserving the remaining rashers for the top.
3. 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.
4. 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.
5. 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.
6. Bake in the oven for 25 minutes.

How to make the aioli:
1. Blend the egg yolks,
mustard, vinegar, lemon
juice, garlic and some salt
using a hand-held blender.
As you blend, slowly pour
in the oil in a thin stream
until the aioli is thick and
creamy. Season with salt
and pepper.

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JUNE 2015 ( OH! MAGAZINE )

7. 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.
8. 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 some fermented veggies.

www.peteevans.com.au

( OH YUM )