Crusty Meatloaf

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Meatloaf is so versatile and easy to make gluten free. Left overs can be used for sandwiches the following day.

Gluten free bread is very expensive here so I only ever use it when it is reduced. If it is near it’s use by date I bring it home and make it into breadcrumbs, pour it into a large zip lock bag and freeze it. I don’t cut off any crusts, it would be too much of a waste.

This recipe makes two meat loaves. I tend to bake some potatoes in the oven while it’s on, some to have with dinner and some to make stuffed potato skins with.

I also make a quick dill mayonnaise to spread on the potatoes, truly delish!

Serves 8.

Ingredients

1kg minced pork

1 onion, very finely chopped

1 carrot, finely diced

4 cloves of garlic, crushed

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

75g gluten free breadcrumbs

1 egg, beaten

3 tablespoons dill, chopped

2 teaspoons salt

ground pepper to taste

Glaze

3 tablespoons honey

3 tablespoons tomato ketchup

3 tablespoons Worcestershire sauce, gluten free

1 tablespoon soy sauce, gluten free

Method

Preheat the oven to 180 degrees Centigrade.

Line a large baking sheet with baking parchment, make sure it comes up the sides a bit to stop the juice over flowing.

In a large bowl combine all of the meatloaf  ingredients

Divide the meat in half and form two long loaves on the baking sheet.

Combine the glaze ingredients in a small bowl.

Use a brush to paint the meat loaves with the glaze.

Pop the loaves in the oven and bake for 80-90mins basting regularly with the glaze and the pan juices.

 

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2 thoughts on “Crusty Meatloaf”

  1. Made the meatloaf last night addad red peppers and leeks chopped added some home made chilli jam to toe topping was delicious

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