Meatloaf is very popular in our house and to make it gluten free I cheat and use crushed gluten free corn chips instead of hunting around looking for gluten free breadcrumbs in the freezer!
As the chipotle chilli goes in the food processor to be chopped I do try to remove most of the seeds so that it isn’t too spicy for the younger taste buds around our table but feel free to keep the seeds in if you like a little extra heat.
Makes 1 large meatloaf which feeds 6. I normally double the recipe and bake two at a time on seperate baking sheets and freeze one for a later date, this meatloaf freezes brilliantly. If you do have any leftovers they are lovely in a sandwich the next day.
Ingredients
150g full flavoured Cheddar cheese
100g corn chips, gluten free
200g bacon, smoked if possible, rind removed
2 eggs
175g brown onions, peeled and quartered
1 chipotle chilli in Adobe sauce, seeds removed
500g minced pork
1 tablespoon molasses
2 teaspoons dried oregano
freshly ground pepper
GLAZE
50mls gluten free Worcestershire sauce
100mls tomato ketchup
1 tablespoon molasses
Method
In a food processor, grate the cheese, pour into a large bowl and change the grater blade to the regular blade.
Now whizz the bacon and egg until finely chopped, tip onto the cheese.
Finally whizz the onion and chipotle chilli until roughly chopped. Tip this onto the cheese mix. Add some pepper.
Add the minced pork to the bowl along with the molasses and oregano, use your hands to combine the meat very well.
Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.
Form the meat into a long fat sausage, around 30cm long and 5-6cm diameter.
Combine the glaze ingredients and brush over the meatloaf. Keep the leftover glaze.
Bake the meatloaf for 60 minutes, regularly brush the glaze over every 15 minutes. Glaze more frequently towards the end of cooking but keep an eye on it so it doesn’t burn!
Cooking Up The Pantry 