This recipe is a gluten-free, family-friendly way to include more colourful, antioxidant-rich vegetables in your diet.
- L/D Lunch/Dinner
- DF Dairy free
- GF Gluten free
- IR Iron-rich
- Prep time 15 mins
- Cook Time 60 mins
- Serves 4-6
- Difficulty easy
Method
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- Grind hazelnuts in a food processor to a breadcrumb-like consistency.
- Wash vegetables (scrub or peel beetroot and carrot) and grate into a large bowl.
- Sauté onion in a few teaspoons of olive oil until lightly browned. Add to vegetables. Add the lamb and mix to combine.
- Stir in the egg and add enough of the ground hazelnut meal until the mixture is slightly firm. Add in the thyme and season with pepper and salt.
- Pour into loaf tin and bake in oven for 1 hour, or until golden on top.
- Allow to cool for a few minutes before slicing.
Nutritional information
By Jean Hailes naturopath and herbalist Sandra Villella
Most people do not eat the recommended five vegetables and two pieces of fruit per day. Research shows that a diet high in fruit and vegetables has numerous health benefits.
Red meat is a good source of protein, iron and zinc, as well as vitamin B12, which is great for brain and nerve function.
Eating too much meat has been linked to an increased risk of some cancers, including bowel cancer. Research recommends that adults eat no more than 500g of red meat each week, and very little (if any) processed meat such as salami.
The Australian Cancer council recommends moderate amounts of unprocessed lean red meat: 65-100 g of cooked red meat, 3-4 times a week. This meatloaf contains 500g of red meat and feeds 4-6 people, providing 80-125g of red meat per person, consistent with these recommendations.
