Ultimate meatloaf dinner
Another one-dish meal straight out of the oven and then it is even allergy-friendly and well seasoned meatloaf. No left-overs. As usual, I have used an original pork/veal mince recipe and made my own changes to make it more allergy-friendly and spiced. No bashing, no sauce and less dishes to clean.
Method
- 1
Step 1
In a large bowl, mix meat with cream, eggs, chili, chopped onions, garlic, dill, mint,chipotle, roquefort, bacon and season with salt and pepper. Leave for 10 minutes to rest.
- 2
Step 2
Heat oven to 180 degrees fan or 200 normal. Form a meatloaf in the bottom of a oven proof dish, Cover with gluten-free bread crumbs and place chicken bacon slices to cover the entire top of the meatloaf (8 slices approximately)
- 3
Step 3
Add Carrots, Potatoes and red onions to the dish. Sprinkle with a bit of oil over the vegetables and the top of the meatloaf. Bake for 45 minutes. Turn the vegetables after 20 minutes. If needed cover the meatloaf with foil for the last 10 minutes.
- 4
Step 4
Serve with chopped parsley.
Good to know
If you have issues with garlic, use 1 tbsp garlic oil instead. If you have problems with onions, use spring onions instead and omit the red onions from the dish. You can marinate the vegetables in a bit of chipotle and extra salt if needed. Try adding fennel and maybe leek to to the potatoes if you are omitting the onions. You can also use real pork bacon for more fat- then omit the oil.
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