Good to have something tasty, filling & paleo to do with cheap bits of meat and this is all three. Would serve six of me or three of dad (I realise this doesn't help you much!).
1/2 cup coconut flour
1.5 cups waitrose soffrito veg mix*
1/2 tsp black pepper
500g mince (I used half & half beef & pork)
500g carton of tomato passata
Preheat the oven to 175c and grease a loaf tin.
Mix the first section of ingredients together well in a bowl then add the mince and a cup of passata. You might need to get your hands dirty at this point, it needs to be mixed well. Tip the rest of the passata over the top & sprinkle with a bit more salt/pepper/thyme/marjoram and bake in the oven for 1 & 1/4 hours.
*it's a mixture of diced onion, carrot & celery.
There are many recipes for this on the net & I'd suggest you google it - this "recipe" was more about what was in the fridge! It at least shows how easy it is to do though I always think the texture is more like cous cous than rice! I would normally add herbs & spices but I wanted a fairly neutral accompaniment to the meatloaf.
What was left of the soffrito mix (about 1/3 cup I reckon)
Half a cauliflower
Knob of dairy free butter
Fry the soffrito mix in some oil (I used garlic oil) until soft while blitzing the cauliflower in the food processor. From the amount I have left I'd say a 1/4 cauliflower = a portion. Once the soffrito mix is soft add the cauliflower, mix well & add the knob of "butter". Put the lid on & turn the heat down low. Cook to your taste, stir and add salt. Surprisingly filling!