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Gluten-Free Meatloaf

Loaded with protein and vegetables, this Meatloaf is a nutritious comfort dish that is gluten-free. It consists of beef and lamb, grated onion, carrot, fresh herbs, and eggs, and is complemented by a sweet and tangy glaze. This budget-friendly meal is suitable for the entire family, being dairy-free and compliant with and low-carb diets. Let's start cooking!

Gluten-Free Meatloaf

Serves 6-8

Cooking Time: 1 hour

INGREDIENTS

Meatloaf:

500g beef mince

500g lamb mince

2 eggs

1 large brown onion, grated

1 large carrot, grated

1 cup parsley, finely chopped

1/2 cup almond meal

2 tablespoons tomato sauce, gluten-free

2 teaspoons sea salt

1 teaspoon black pepper

1 teaspoon dried garlic granules or powder

1 teaspoon dried onion flakes or powder

Combine ingredients

Eggs:

5 large hard-boiled eggs

From boiling point, simmer for 5 minutes. Then immerse in cold water to stop cooking and peel.

Sauce:

4 tablespoons tomato sauce, gluten-free

2 tablespoons tamari soy sauce or coconut aminos

1 tablespoon Dijon mustard

Combine ingredients

Potatoes:

8 smaller size potatoes cut in half

2 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon pepper

Combine all ingredients in a bowl

INSTRUCTIONS

Preheat & Prep: Preheat the oven to 180°C (fan-forced). Line a baking pan with baking paper.
Mix & Knead: Combine all meatloaf ingredients in a large bowl. Use your hands to knead until well combined.
Shape & Arrange: Divide the beef mixture in half. Shape one half into a flat and thick oval on the baking sheet. Arrange the hard-boiled eggs in a line on top. Cover with the remaining beef mixture, pressing it down to stick. Seal the edges to form a log.
Bake: Transfer to the prepared tray and brush generously with one-third of the sauce. Arrange potatoes around the meatloaf, if using. Bake for 45 minutes.
Glaze & Finish: Spoon the remaining sauce over the meatloaf, brushing the sides. Bake for another 15 minutes or until golden.
Rest & Serve: Cover the meatloaf with foil and let it rest for 5 minutes. Slice into generous portions and serve with the potatoes.