Meatloaf - Grain, Gluten, Dairy & Egg Free
RachelIngredients
- salt
- black pepper
- extra virgin olive oil
- 1 sweet onion
- 1/2 green zucchini
- 1 medium carrot
- 4-5 button or cremini mushrooms
- 5 cloves garlic (peeled, stem removed)
- 1 tsp fresh thyme leaves (finely chopped)
- 2 tsp fresh rosemary needles (finely chopped)
- 2 tsp fennel seed (crushed finely in a mortar and pestle)
- 2 lbs ground beef (90/10 fat ratio)
- 2 lbs ground pork Italian sausage
- 2 tbsp almond flour
- 2 tbsp potato starch
- 1 1/2 tbsp Worcestershire sauce
- Vegetable mix from above
- 1/4 cup ketchup
- 1 1/2 tbsp Tiger sauce
- 1 tbsp honey
- 1 tsp fresh cracked black pepper
Instructions
Sauté the Vegetable Mix
In a food processor, blitz the onion, zucchini, carrot and mushrooms. Do each separately, blitzing the onions to a wet paste, and everything else to a fine consistency. Combine in a bowl with the chopped herbs. Heat a pot or pan on medium/medium-high on the stove. Add a couple tbsp of olive oil, as well as the vegetable mix with a couple pinches of salt and a little black pepper. Stir frequently as it sautés, adding the fennel after a couple minutes. Cook for about 5-7 minutes, just to remove excess moisture. Set aside to cool for at least 10 minutes.
Form the Loaf
Preheat your oven to 375.
In a bowl, combine the meats gently by hand until mostly evenly distributed, but not completely. Add the sautéed vegetable mix, potato starch, almond flour, Worcestershire, a couple pinches of salt and a few grinds black pepper then continue mixing by hand to combine. Careful not to overwork the meat as the texture will become gummy, but you don't want there to be any large chunks of any single ingredient. Lightly coat a roasting pan with olive oil and hand-form your loaf on it. If you have a meat thermometer with a wire lead and digital read out, stick that into the center of the loaf and set your timer to 135 degrees. Place the loaf in the oven (it will take 40-50 minutes to reach this temperature).
Glaze the Loaf
In a bowl, whisk together the glaze ingredients. Once the meat reaches an internal temperature of 135, remove it from the oven (closing the door to retain heat) and evenly spread about half of the glaze on it with a food/pastry brush. Place back in the oven until the internal temperature is 162 degrees (total bake time of 60-75 minutes depending on the oven - convection setting will reduce these times but may also cause cracking).
Rest & Serve
Once the loaf has finished cooking, remove from the oven and spread the remaining glaze over top. Let rest for 10 minutes before slicing and serving. Top with chopped fresh parsley, if desired.
Servings: 8