Meatloaf with carrot salad

Preheat the oven to 390°F. Prepare a loaf tin or cake tin.

Chop the onion, finely chop the garlic cloves and chop the shiitakes.

Finely chop the sage.

Heat the coconut oil in a frying pan and fry the onion, garlic and shiitakes until tender.

Knead the fried vegetables through the minced meat, together with coconut flour, egg, sage, cumin seeds, paprika powder, pepper and salt.

Shape into a kind of bread and press it firmly into the bread or cake pan. Bake the meatloaf for 40 minutes.

Peel the beetroot and finely chop the fresh chives.

In the meantime, make the salad by making long strings of the carrot and beetroot with the help of a spiral cutter or julienne peeler.

Mix the vegetables with chives, olive oil and lemon juice. Serve with the meatloaf.