Thaïs Meatloaf

This is my high protein low carb Thaïs Meatloaf recipe that is great for parties, as you can serve it hot or cold.

Wine pairing: it serves well with a classic Merlot from Bordeaux.

INGREDIENTS

1 ½ lb. ground beef

½ cup raw chopped carrots

1 cup raw chopped mushrooms

½ cup of  frozen peas

½ cup dried of onions or a pack of onion soup

1 tablespoon of chopped red bell pepper

2 tablespoons of breadcrumbs (I use homemade)

2 whole eggs

Salt & ground pepper

Bacon

Line a loaf mold with slices of bacon side and bottom, leaving the ends loose outside the mold.

Mix all other ingredients and squeeze them with your hands – I use disposable food gloves. Once they are all well mixed and squeezed, press tightly into the loaf mold. Fold the bacon loose ends, if there is any, on the top of the meat. Turn the mold over onto a baking sheet and remove the mold. The beef mix will look like a firm cake with the bacon on the top. Bake it uncovered at 350F for about two hours or until bacon is crispy.

If you want it with a nice gravy, chop one large onion very finely, mix with a little oil and spread around the loaf before baking it. Add some water occasionally to prevent onions from burning, but be careful because too much water won’t caramelize the onions and will steam the loaf instead of baking it.

When the meatloaf is done, remove all the drippings together with the onions and place in a saucepan.  Caramelize more. Mix 1 tablespoon of cornstarch in a cup of water and add to the gravy. Let it thicken. You can leave it like image 1 or mix in the blender like image 2.

A great side dish to accompany the Thaïs Meatloaf is the Almond Pink Rice

Click on image for recipe.