A traditional beef meatloaf made from quality ground beef, seasoned with herbs, smoked paprika and gently soaked bread. Juicy once baked, easy to slice, and suited to serving both hot and cold.
- Category
- main course
- Portion
- 350 g
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Beef and smoked paprika warm and support the digestive fire.
Ingredients
Meatloaf
- Ground beef – 1 kg
- Onion – 100 g (blended)
- Garlic – 1 clove (blended)
- Soft whole-grain bread rolls – 300 g
- Oat milk – 200 ml
- Lovage – 1 tsp
- Parsley leaves – 1 tsp
- Allspice – 1 tsp
- Black pepper – ½ tsp
- Smoked paprika – 2 tsp
- Dried garlic – 1 tsp
- Salt – 18 g
Method
- Cut the bread into cubes and toast until golden in the oven at 180 °C for about 15 minutes.
- Warm the oat milk together with the spices.
- Pour the hot milk over the toasted bread cubes and let them soak for about 20 minutes.
- Mix the ground meat thoroughly with the onion, garlic and salt so the liquid binds well.
- Gradually work in the soaked bread together with the milk and spices.
- Spread the mixture into an oblong pan lined with foil and dusted with breadcrumbs, shaping it as needed.
- Bake in the oven at 180 °C for about 25 minutes.
- Once it reaches an internal temperature of 55 °C, raise the oven temperature and let the surface caramelize.
- After baking, let the meatloaf cool completely before slicing.
Serving
Serve slices of beef meatloaf (approx. 160 g) with any side you like – potatoes, mash, porridge or salad.
Key ingredients
- Beef
- Quality protein, haem iron and B12; slow braising makes it easier to digest.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Oats
- Beta-glucans for satiety; creamy once cooked (pure oats are gluten-free).
Why it’s good for the body
- Beef provides quality protein, iron and zinc.
- Herbs and spices traditionally support digestion.
- The bread binds the juices and improves the texture.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For a gluten-free version, you can use gluten-free bread and a gluten-free plant milk.
- The meatloaf also works well on a cold buffet or in sandwiches.
- Once cooled, it slices cleanly and holds its shape.