Meatloaf - GF, DF- fructose low option

Meatloaf Ingredients

• 100g gluten free bread - crumbed
• 5 spring onion greens only or 1 brown onion
• 15g parsley
• 15g coriander
• 900g lamb mince - grass fed
• 500g turkey mince - organic preferred
• 2 eggs
• 120mls rice milk
• 20mls of olive oil
• 2 teaspoons curry powder
• love

Glaze Ingredients

• 120mls water
• 2 tablespoons of home made veggie stock
• 40mls of tomato passata
• 2 tablespoons of lime juice
• 5tablespoons of maple syrup
• 1 tablespoon of gluten free soy sauce
• 2 teaspoons of mustard

Directions

1. Preheat oven to 190 degrees. Line a big baking dish with green baking paper.

2. Blend up bread to breadcrumbs and transfer to big bowl.

3. Blend up parsley coriander and onion and transfer to same bowl as breadcrumbs.

4. Blend up both mince in mixing blender or thermomix. Add egg, rice milk, curry powder, oil , breadcrumbs, onion, parsley and coriander if it all fits. My blender is not big enough so I mix meat, milk and eggs and curry and oil then I add it to big bowl and then with my clean hands work it til it is all mixed together evenly.

5. Transfer it in to the prepared baking fish and shape it into a loaf shape.

6. Bake it in the oven for 35minutes.

7. Place all the glazed ingredients into a mixing bowl - and blend together then stir over heat til boiled at 100degrees. Or in a thermomix 14minutes / 100 degrees/ speed 2.5 with measuring cup removed.

8. After the 35 minutes remove the meatloaf and put half of the glaze over the top using a cooking brush. Bake for another 40minutes then brush over the rest of the glaze throughout the cooking time. Make sure it is cooked through. 

9. Serve warm or cool- some people will serve with a salad or roast veggies.