Stuffed Paleo Meatloaf Wrapped in Bacon

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 150 g bacon, sliced
• 50 g hazelnuts, ground
• 1 egg(s)
• 1 vegetable onion(s)
• 2 garlic cloves
• 1 tbsp tomato paste
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 handful of parsley
• 2 small avocados
• 1 tsp lemon juice
• 1 tsp salt
• 1 pinch of chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with avocado cream filling

First, chop the parsley and onion, and press the garlic (alternatively, finely chop and lightly crush). Mix everything together with the minced meat, tomato paste, egg, ground hazelnuts, and spices in a bowl. For the filling, pit the two avocados and scoop out their flesh. Place this flesh in a bowl along with the lemon juice, salt, and a pinch of chili. Blend until creamy, using a hand blender, for example. Preheat the oven to 180°C (fan/convection oven, a little more for top/bottom heat). Meanwhile, spread the meat mixture flat on a piece of cling film (I also like to use aluminum foil) until it forms a rectangle measuring approximately 20 x 30 cm. Spread the avocado cream evenly over the top, leaving a gap of 2-3 fingers at one end (this prevents any filling from seeping out along the long side of the roast). Finally, the meat dough is rolled up using the foil (like a Swiss roll), wrapped in bacon slices, and placed on a baking sheet in the preheated oven for about 40 minutes. If desired, you can add vegetables to the baking sheet around the roast and serve them later as a side dish. Mushrooms, zucchini, tomatoes, or sweet potatoes are suitable for this. 625 kcal per serving.