We are having unseasonably COLD and windy winter weather at the moment, and I hate Winter at the best of times! This kind of weather makes me want to have the oven on, and fill my belly with warm, hearty food. I'm sure meatloaf recipes are rather prolific on the internet, but I'm sharing this one anyway, because it takes me back to my childhood and is totally the kind of food I want to eat right now! Meatloaf was a childhood favourite of mine, and I particularly loved the sweet glaze that my Mum used to smother hers with. This recipe is straight out of Mum's hand-written recipe cards, but with some replacements to make it gluten and dairy free. It uses 1kg of beef mince, and this does two meals (and a couple of slices for leftovers as well) for our family of four. The whole amount will fit into one loaf tin, to make a nice high meat loaf, but I usually divide it into two and put one straight into the freezer for another meal. You can add veges to the meatloaf if your kids don't like eating their veges 'plain'. My kids are pretty good vege eaters and I prefer to keep the meatloaf 'pure'!
Makes 10-12 serves
- 1 kg organic beef mince
- 1 egg (or egg replacer)
- 1 teaspoon sea salt
- a few big grinds of fresh pepper
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried herbs (mixed or parsley)
- 6 cloves fresh garlic, finely chopped or minced
- 2 small onions, very finely chopped
- 1 cup milk (I prefer almond milk- you can use soy, rice, dairy)
- 1 cup gluten free crumbs (rice or bread crumbs or quinoa flakes)
- 1 dessertspoon corn flour (or tapioca flour)
- optional: if you want to 'smuggle' some veges into your meatloaf, grate a couple of carrots and / or zucchini, and reduce milk by 1/4 cup.
- 1/2 cup tomato sauce (ketchup)
- 4 teaspoons pure maple syrup or raw honey or rice malt syrup
- Preheat the oven to 190 degrees Celsius fan forced.
- Line one or two loaf tins (see explanation above) with baking paper.
- Whisk together the egg, salt, pepper, herbs, garlic and milk.
- Add the mince, crumbs, corn flour and onions. At this point I usually put on kitchen gloves and 'massage' it all together by hand.
- Press mixture into your tin/s.
- Bake for one hour.
- Meanwhile, make the glaze by mixing the two ingredients thoroughly. If you are making the meatloaf in two separate tins, double the amount of glaze.
- After one hour, cover the top with the glaze and return to oven for a further 20 minutes.
- Beautiful with mashed potato, or my Kau Kau Bake, and some steamed green veges.