Meatloaf with Spicy-Sweet Tomato Glaze Gluten-Free Recipe
This gluten-free meatloaf is a twist on a favorite meatloaf recipe from Martha Stewart, but this comforting dish gets a zingy finish thanks to a sweet-spicy finishing glaze. Gild the lily by topping the loaf with a few strips of cooked bacon before baking it, if you wish. But don’t substitute dried breadcrumbs for fresh— they make meatloaf rubbery.
Meatloaf with Spicy-Sweet Tomato Glaze Gluten-Free Recipe
SERVES 4 TO 6
Ingredients
- 2 slices gluten-free bread crusts removed
- 1 medium carrot peeled and cut into 1/4-inch-thick rounds
- 1 celery stalk cut into 1/2-inch-thick pieces
- 1/2 medium yellow onion coarsely chopped
- 1/2 cup loosely packed fresh Italian parsley
- 3/4 cup tomato ketchup divided
- 5 teaspoons dry mustard divided
- 3/4 pound ground pork
- 3/4 pound ground beef
- 1 egg plus one egg yolk beaten
- Kosher salt and freshly ground pepper
- 3/4 teaspoon dried Italian herb blend
- 1 tablespoon olive oil plus more for greasing
- 2 tablespoons firmly packed brown sugar
Instructions
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Preheat the oven to 400°F. In a food processor, process the bread into fine crumbs, about 10 seconds. Transfer the breadcrumbs to a large mixing bowl.
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In the food processor, pulse the carrot, celery, onion, and parsley several times until finely minced, stopping to scrape down the sides of the bowl as needed. Add the mixture to the bowl with the breadcrumbs. Add 1/2 cup of the ketchup, 2 teaspoons of the dry mustard, the pork, beef, beaten egg and egg yolk, 1-1/2 teaspoons salt, 1/2 teaspoon pepper, and the Italian herb blend. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but solid enough to hold a shape.
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Lightly grease a rimmed baking sheet. With your hands, form the meat mixture into a loaf 9 inches long and 5 inches wide on the prepared baking sheet.
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In a small bowl, mix together the remaining 1/4 cup ketchup and 3 teaspoons mustard, the brown sugar, and the olive oil to form a smooth glaze. Top the meatloaf with the glaze, then bake for 40 minutes. Let cool for 15 minutes, slice, and serve.
Photography Erin Ng.
