Ground Beef and Broccoli Egg Loaf

Enjoy this versatile dish for breakfast, lunch or dinner, served with a green salad.

Refrigerate the slices for up to 3 days, or freeze them for up to a month.

The slices can be easily re-heated as a quick meal when you are on the run.



  • 1 kg (2,2 lb) ground grass-fed beef
  • 12 large free-range, pastured eggs
  • 1 large head of broccoli
  • 1 medium red onion, chopped
  • 2 cloves of garlic, finely chopped
  • 3 tablespoons coconut oil
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon mixed herbs
  • sea salt to taste
  • Optional:  1 cup of grated cheese (cheddar, gouda or mozzarella



  • Preheat the oven to 180°C and grease a large loaf pan with grass-fed butter.  Set aside.
  • Thoroughly rinse the head of broccoli and cut up into florets.  Slice the big florets in half.
  • Steam the broccoli florets for 5 minutes in an electric steamer, or a steamer pot.
  • While the broccoli is steaming, heat the coconut oil in a large pot, until melted.  Never allow any cooking oils or fat to smoke.
  • Add the chopped onions and garlic to the pot and sprinkle with a pinch of salt.
  • Sauté the onions and garlic until soft.
  • Add the ground beef and mix with a fork until browned.
  • Remove pot from heat.
  • In a separate bowl, whisk together the eggs, turmeric, mixed herbs, black pepper and salt to taste.
  • With a large spoon, combine the steamed broccoli and whisked eggs with the cooked beef and onion.
  • Transfer all the contents of the pot to the greased loaf pan.
  • Optional:  sprinkle with grated cheese if you are not dairy-intolerant.
  • Bake the loaf for 30-40 minutes, depending on your oven, or until the eggs are cooked through.
  • Remove the loaf from the oven and allow to cool down for a couple of minutes before removing from the pan.
  • Slice the loaf to desired thickness.



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