A source of protein and healthy fats, this meatloaf has a rich flavor thanks to the combination of pork and lard. Garlic and spices add aroma, while the low carbohydrate content makes it ideal for a keto diet.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Pack the mince tightly into a greased loaf pan and brush the top with a sugar-free glaze or egg white.
Warm the loaf to 14-18 °C inside. Bake for 1 hour at 70 °C, then 1 hour at 100-110 °C, then finish at 130 °C for about 25 minutes or until the center reaches 67-70 °C.
Cool before slicing. Refrigerating overnight improves the texture, but the loaf is ready once cooked and cooled.
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