This would have to be the BEST homemade meat loaf
I’ve ever eaten... And I created it myself! Honestly, how can you beat the addition of a tender, slow-cooked lamb
shank?
YOU JUST CAN’T!
The taste is amazing, the texture is REAL
and it's packed full of the good stuff. The depth of flavour contributed by the succulent, fall-off-the-bone shank meat, really does raise the bar for an otherwise standard, old-style meat loaf.
“Traditional Meatloaf” commonly contains
bread and processed sauces. With my recipe, you know what you are eating
because the contents are listed as single ingredients. Nutrition is maximised by replacing wheat and dairy with additional vegetables, and the healthy fats of coconut.
But wait! There's more!
Not only will you have a masterpiece of a meatloaf sitting right in front of you, by the end of 'Preparation Time', you will also have the benefit of consuming lovely slow-cooked lamb shank BROTH! See? There's another fantastic reason to slow cook that delicious shank... Over a litre of flavoursome,
wholesome BONE BROTH! You can freeze it for future soups and stir-fries,
or simply drink it as it is! The gelatin in shank broth is generous, so consuming
this health promoting concoction is a great way to sooth joints, improve
digestion, up your dietary collagen intake, and encourage skin, nail and hair health!
My very own Shepherd’s Meatloaf
just keeps on giving!
Don’t wait any longer - let’s get started!
SHEPHERD’S
MEATLOAF
Dairy Free, Grain Free, Gluten Free, Sugar
Free.
Makes: One loaf.
Slow Cooking Time: 8 hours (at least)
Loaf Preparation Time: 30 minutes
Baking Time: 50 minutes
Fat & Calories: Who cares when you’re
eating fantastically healthy! Come on!
Ingredients:
For Slow Cooking the Lamb Shanks:
3 lamb shanks (organic free-range is ideal
if possible)
1 head of garlic cut in half through the
middle
2 onions cut in quarters
4 rosemary twigs and half a bunch of fresh parsley
2 bay leaves
For the Meat Loaf Mixture:
3 organic free-range eggs
½ cup of coconut milk
1 carrot grated
1 onion finely diced
2 celery sticks finely chopped
1 cup of fresh parsley finely chopped
Half a head of garlic from the slowcooker –
you can just squeeze the slow cooked cloves from the garlic’s exterior straight
into the mixing bowl.
2 tablespoons of tomato puree
1 teaspoon of onion powder
1 teaspoon of garlic powder
Half a cup of “My Worcestershire Sauce” (see below)
Whole grain mustard for meatloaf ‘crust’ during
baking time.
For the Worcestershire Sauce:
4 tablespoons of Balsamic vinegar
2 heaped tablespoons of whole grain mustard
Method:
The night before or early morning – slow
cook the lamb shanks:
1.
Place the lamb shanks in the
slow cooker. To this, add the garlic head halves, the quartered onions, the fresh rosemary and parsley, bay leaves, peppercorns,
apple cider vinegar, salt, and enough filtered water to cover everything (try to aim for at least 1 litre of water).
2.
Set the slow cooker to medium
for at least 8 hours (longer is better).
Making the meatloaf mixture:
1.
Preheat the oven to 180 Degrees
Celsius and grease the loaf tin with coconut oil.
2.
Whisk eggs and coconut milk
together in a large bowl.
3.
Remove shanks from the slow
cooker and separate meat from bone and sinew. Add meat to the egg and coconut. Mix
together well and shred the meat a little at the same time.
4.
Add the carrot, onion, celery,
parsley, slow cooked garlic, tomato puree, salt, pepper, onion powder and
garlic powder to the bowl and mix together really well. Aim to break up the
meat every time you run the spoon through the mixture.
5.
In a separate smaller bowl, make
my homemade Worcestershire Sauce. Combine the apple cider vinegar, balsamic
vinegar and mustard seeds. Pour this sauce in with the other ingredients. Mix
through until all ingredients are evenly combined.
6.
Spoon the mixture into the loaf
tin and level out the mixture’s surface – we want a nice neatly shaped meat-loaf!
7.
Place in the oven and bake for
30 minutes.
 |
Meatloaf after 30 minutes of baking
(before application of the mustard seed crust) |
8.
After 30 minutes, take the meat
loaf out of the oven and spread a layer of whole seed mustard over the top of the loaf.
9. Keeping the loaf in the tin, cover with foil, then
place it back in the oven for another 20 minutes.
Saving the Broth:
1.
Strain the broth so that you
end up with a beautiful amber liquid stock.
2.
Cool in the fridge over night
to allow any residue/fat to settle.
3.
The next day (it takes two
nights in my fridge for the residue to settle), skim the
solidified fat and residue from the top of the broth. If your broth is a jelly-like
consistency, you know you have created a beautifully rich source of gelatin... Feel proud!
4.
Consume within the next 2 days
or freeze the remaining stock for future use.
5.
Drink straight from the mug or
add to any savoury dish for added flavour.
Serve with a homemade tomato relish,
steamed peas and mashed cauliflower.
Enjoy my lovelies!
Much Love,
Candice.
WHERE TO FIND THE INGREDIENTS:
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You’ll love it!
Check out our other NMWH Blogs:
Sources on the health benefits of Gelatin:
http://www.ancestralizeme.com/5-reasons-why-even-vegetarians-should-eat-gelatin/
