Ingredients:

  • 2 pounds (900g) ground beef (or a mix of beef and pork)
  • 1 cup (120g) gluten-free breadcrumbs
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, finely chopped
  • 1 carrot, finely shredded
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) milk (dairy or non-dairy)
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons Worcestershire sauce (ensure gluten-free)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ketchup (for glaze)
  • 2 tablespoons brown sugar (for glaze)
  • 1 tablespoon apple cider vinegar (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a skillet, saute onion, garlic, and bell pepper until softened. Add shredded carrot to soften. Cool slightly.
  3. In a large bowl, combine ground meat, gluten-free breadcrumbs, sautéed vegetables, eggs, milk, ketchup, Worcestershire sauce, mustard, Italian herbs, salt, and pepper. Mix gently but thoroughly.
  4. Transfer mixture to the prepared loaf pan and gently press down to even out the surface.
  5. In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar.
  6. Spread half of the glaze evenly over the top of the meatloaf. Bake for 45 minutes.
  7. Remove from oven and spread the remaining glaze over the top.
  8. Return to the oven and bake for another 15 minutes, or until the internal temperature reaches 160°F (71°C) and the glaze is bubbly and slightly caramelised.
  9. Let the meatloaf rest for 10-15 minutes before slicing and serving.