For 4 - 6 servings

Prep and cook time: 2 h 45 min

Difficulty: medium

Can be frozen


For the meatloaf:
1200 ml | 42 fl oz | 5 cups water

250 g | 9 oz | 1 1/2 cups buckwheat, grains

60 g | 2 oz | 1/2 cup walnuts, chopped

2 tbsp olive oil

1 large red onion, finely chopped

2 tsp garlic salt

2 tsp dried basil

1 tsp dried oregano

2 large eggs, beaten

sea salt

freshly ground black pepper

For the sauce:

120 g | 4 oz | 1/2 cup unsweetened plain yoghurt

2 tbsp lemon juice

2 tbsp warm water

3 tsp Dijon mustard

1/4 tsp granulated stevia

To serve:

3 - 4 tbsp walnuts

coriander sprigs


1 For the meatloaf: Combine the water and buckwheat in a large saucepan with 1 tsp salt. Bring to the boil and then reduce to a simmer for about 40-50 minutes until the buckwheat is very tender.

2 Drain and set aside to cool. Once cool, combine in a food processor with the walnuts and pulse a few times to break down.

3 Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line the base and sides of a 900 g | 2 lb loaf tin with greaseproof paper.

4 Heat the olive oil in a large saucepan or casserole dish set over a medium heat. Add the red onion and a pinch of salt, sweating for 5-6 minutes until softened.

5 Add the garlic salt, dried herbs, and a little pepper. Stir well to combine before removing from the heat.

6 Stir in the buckwheat wheat mixture and beaten egg. Season with a little more salt and pepper.

7 Spoon the mixture into the prepared loaf tin, smoothing the top. Bake for about 1 hour 5-15 minutes until golden-brown on top and dry to the touch; a cake tester should come out clean from its centre. Remove to a wire rack to cool.

8 For the sauce: Whisk together all the ingredients for the sauce in a small mixing bowl. Season to taste with salt and pepper.

9 To serve: Once cool, turn out the loaf from the tin and cut into slices. Drizzle with the sauce and serve with a garnish of walnuts, and coriander sprigs.