Meatloaf with rosemary

Ingredients for 3 servings:

• 500 g minced beef
• 100 g coconut, grated, lightly browned
• Rosemary, some fresh needles, chopped
• 5 leaves sage, fresh, 4-6, chopped
• 1 tsp lavender, fresh, chopped
• 20 g garlic clove(s), sliced,
• 1 small onion(s), finely diced
• 6 peppercorns, ground
• 1 tbsp mustard
• 2 eggs
• Salt
• 2 slice(s) ham, smoked beef ham
• 500 g soup vegetables, frozen
• 100 g bell pepper, cut into strips, frozen
• some water
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free, dairy-free

Serves three to five. Mix everything from ground beef to eggs, season with salt, and let rest for about 15 minutes. Then form into a roast, place in a saucepan or roasting pan, top with the two slices of ham, cover if necessary, and bake in a cold oven at approximately 170-180°C (convection oven) for 60 minutes. It also works well on the stovetop. Also great as a topping for bread. Sauce: Cook the soup vegetables, bell pepper strips, and sugar for about 10 minutes, puree, and season with salt and pepper. Served with cooked millet. My own recipe.