Healthy Eats

June 18, 2015

Homemade Meat Loaf

By Penny Boey


  • 1 Carrot
  • 2 Zucchini
  • 1/2 cup Black Rice
  • 4 Cloves of Garlic
  • 800g Beef Mince
  • 1 Free Range Egg
  • Parmesan Cheese
  • Organic Butter


  1. Preparation –¬†Grate 1 Carrot. Grate 2x Zucchini juice squeezed out (sprinkle pink salt and let it stand..after 5 mins squeeze juice out). Boil 1/2 cup Black Rice. Finely chop 4x cloves of Garlic.
  2. Preheat oven 180 degrees. I prepared 4 Mini Tins buttered and lined with baking paper.
  3. In a large bowl, add 800g beef mince (or chicken or kangaroo or what you desire)…then combine carrot, zucchini, black rice, garlic, 1 free range egg, sprinkle pink salt (5-6 pinches) crack pepper, sprinkle smoked paprika all over, grate parmesan cheese to your liking and 2 dollops of organic butter.
  4. Bake for 50-60mins. Too easy!
  5. I made 4 Mini Tins with 800g Mince which serves 4. Freeze it for next meal if you made extra but freeze the extras before baking. Yum! I served this with steamed Bok Choy drizzled with olive oil, sprinkled pink salt and cracked pepper!