Gluten-free Meatloaf

Prep time: 15 minutes Cook time: 50 minutes

SERVES: TWO

45g tomato paste, (for mixture and topping) 1½ tsp dried oregano 150g beef mince 15g almond flour ½ onion, finely diced ½ red pepper, finely diced 1 garlic clove, crushed 1 tsp tamari sauce 1 tbsp Dijon mustard 1 large free-range egg PREHEAT the oven to 180c/160c fan/gas 4 and line a small loaf tin with baking paper. In a small bowl mix together 30g of the tomato paste and 1 teaspoon of the oregano for the topping. Set aside. In a medium bowl, combine the remaining ingredients. Season. Transfer the mixture to the tin and bake for 20 minutes. Remove the loaf from the oven and spread the tomato paste mix over the top of it. Bake for an additional 25-30 minutes. Remove the loaf from the oven and rest for 10 minutes before cutting into 4. Serve two slices per person with steamed vegetables or a green salad.

CALORIES PER SERVING 245