Gluten free Meatloaf with gravy

This recipe is really easy and so delicious. And the best bit is it gets even better a few days later, pan fry a slice in butter and enjoy with gravy or a spicy tomato sauce and sautéed paprika potatoes, mmmmmmmm! 🙂 Obviously if you do not have to follow a GF diet then you can use normal breadcrumbs and Worcestershire sauce.

600g minced beef
500g minced turkey (you could use veal if you prefer)
1 onion, chopped finely
2 tbsp beef dripping or bacon fat
1/3 cup sour cream (about 3/4 of a small tub)
1/2 cup gluten-free bread crumbs
handful chopped jalapeños
2 tsp paprika
2 tbsp chopped flat-leaf parsley
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried marjoram
1 good pinch salt and ground black pepper to taste
2 eggs
1 tbsp gluten free Worcestershire sauce
3 or 4 slices of streaky smoked bacon
Homemade tomato or BBQ sauce (or bottled sauce even gluten free or not depending on your diet)

For the gravy:
1 rich beef stockpot
half a sliced red onion
1/2 tsp garlic granules
1 tsp marjoram
2 tbs Worcestershire sauce
150 ml Red wine
400 ml boiling water
Splash red wine vinegar
Olive oil

Pre heat oven to 190C/gas 5.

Sautée the onions in the beef dripping in a frying pan over a medium heat, you want them nice and soft and caramalised. Then allow to cool for a few minutes.

In a large bowl put all the other ingredients except the eggs and Worcestershire sauce and mix well together with your hands. Whisk the eggs with the Worcestershire sauce and add to the meat mixture along with the onions. When everything is well combined, it might be a bit soft, that’s OK but if it’s too dry then add a little more sour cream. Remember it will dry out even more in the oven.

Line a small shallow roasting tin with foil, not one where the edges are too high. Shape your meat mixture into a loaf shape and put on the centre of the tin. Put in to the oven for 30 minutes.

While the meatloaf is in the oven prepare the gravy, soften the onion in a saucepan with a little olive oil. once soft add all the other ingredients and bring to a boil. Then reduce the to a simmer and continue cooking until the gravy is reduced by half and is rich but the alcohol taste has gone. You can add other herbs, more/less wine, more water as you want as long as you end up with a nice rich gravy. And don’t forget to season with salt and pepper.

After 30 mins have passed remove the meatloaf from the oven and drain off the fat. Then cover the whole top of the loaf with streaky bacon and then put it back in the over for about another 25 minutes until the bacon starts to crisp. This might take a little less time in your oven depending on how quick it is.

Once the bacon is crisp then take the loaf out again and drain the fat away. Then cover it in bbq sauce or tomato if you are using that. You want to really slather it on and make sure you go round the sides and the ends. Put it back in the over for a further 15-20 minutes until the sauce is dry and thick and meat loaf is completely cooked. You can test the internal temperature of the meatloaf by inserting a knife in to the centre and then lightly touching to your lip, it should be really hot. Be careful don’t slap a hot knife on your lip and burn yourself, if you don’t feel confident doing that use a meat thermometer.

Serve in slices on top of creamy mash potato and lots of yummy gravy. Or as we had it with BBQ baked beans and gravy!


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