3 oz. pancetta 4 oz. cremini mushrooms, chopped 24 oz. ground beef chuck 1-1/2 cups finely chopped onions 1 cup gf oats 2/3 cup gf ketchup 2/3 cup fresh Italian parsley, chopped 3 eggs, lightly beaten 1 teaspoon dried thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper
In a small skillet cook the pancetta over medium high heat until crisp and browned, about 5 minutes. Transfer the pancetta to a plate lined with a paper towel to drain. Add the mushrooms to the skillet and cook in the drippings from the pancetta; cook until mushrooms are browned and tender, about 5-7 minutes. Remove from the heat and let cool.
Meanwhile, add the ground beef, onions, gf oats, ketchup, parsley, eggs and thyme to a large bowl. Crumble the pancetta and add to the bowl along with the cooled mushrooms. Add the salt and freshly ground black pepper. Using your hands, knead the mixture until everything is blended. Transfer the meatloaf mixture to a loaf pan. Place the pan on a baking sheet and bake until the meat is firm to touch and has shrunk away from the sides of the pan or until an instant read thermometer inserted into the center of the loaf reads 160°F, 1 to 1-1/4 hours. Pour off the excess fat and let stand for 15 minutes before serving.
We used Cream Hill Estates Oats for the oats in this recipe. Cream Hill Estates Oats are certified gluten-free. For more information visit wwww.creamhillestates.com.