Rainbow meatloaf | Jean Hailesarrow-small-leftarrow-small-rightCarat Leftarrowcheckcircle carat downcircle-downcircle-upclockdifficultydownloademailemailfacebooklogo-facebooklogo-instagramlogo-linkedinlinkroundminuspluspreptimeprint“twitterlogo-twitter

Preheat oven to 180°C. Line a loaf tin with baking paper.Grind hazelnuts in a food processor to a breadcrumb-like consistency.Wash vegetables (scrub or peel beetroot and carrot) and grate into a large bowl. Sauté onion in a few teaspoons of olive oil until lightly browned. Add to vegetables. Add the lamb and mix to combine.Stir in the egg and add enough of the ground hazelnut meal until the mixture is slightly firm. Add in the thyme and season with pepper and salt.Pour into loaf tin and bake in oven for 1 hour, or until golden on top.Allow to cool for a few minutes before slicing.