If using a food processor, use the grating attachment.
Put the mushrooms, cauliflower, leek, carrot and parsnip through the food processor. Otherwise, if you are doing it by hand, dice the mushrooms and leek and grate the cauliflower, carrot and parsnip with a box grater.
Preheat your oven to 400° Fahrenheit.
In a large skillet, heat the avocado oil over medium heat and add in the vegetables.
Sauté the vegetables for 8 minutes, stirring occasionally. Add in the garlic at the end with a couple of minutes left. Set aside to cool.
In a large bowl mix the eggs with rosemary, oregano, parsley and salt and pepper.
Add the meat and cooled vegetables to the bowl. Mix gently with your hands until all of the ingredients are well incorporated.
Transfer the mixture to a 9 x 5 loaf pan or 8 x 8 baking pan (it should fit either). The loaf pan will be rounded over the top and the square pan will be even and flat. Make sure to spread it evenly into the corners.
If you are using a 8 x 8 pan, bake for one hour. If using a loaf pan, bake for 80-90 minutes, or until the internal temperature reaches 160°.
Remove from oven and carefully pour off the liquid from the pan. If you are topping with ketchup, spread ketchup over the top and put it back in the oven for a few minutes to allow the ketchup to warm up.
Allow the meatloaf to cool off for a few minutes. Slice into pieces and serve.
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosure here.