Cummulative Rating Servings
Makes 6 servings. Difficulty
Easy
Ingredients
1 cup gf breadcrumbs 1/2 cup milk 2 Tablespoons unsalted butter 2 shallots, finely chopped 3 garlic cloves, minced 1 celery rib, finely chopped 1 carrot, finely chopped 2 Tablespoons Worcestershire sauce 1 Tablespoon red wine vinegar Dash of ground allspice 4 slices of gf bacon, (uncooked), chopped 1/2 cup pitted prunes, chopped 1-1/2 lb. ground bison (or ground beef) 1/2 lb. ground pork 2 eggs, lightly beaten 1/4 cup Italian parsley, chopped Salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F. Place the rack in the middle of the oven.
Soak the bread crumbs in the milk in a large bowl.
Melt the butter in a large skillet over medium heat. Add the shallots, garlic, celery and carrots. Cook, stirring occasionally, about 5 minutes or until the vegetables are tender. Remove from heat and stir in the Worcestershire sauce, vinegar, allspice, about 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Add this mixture to the soaked breadcrumbs.
Finely chop the bacon and prunes. Add the bacon and prunes to the bowl along with the ground bison, pork, eggs and parsley. Mix the meatloaf mixture together with your hands.
Pack the mixture into a 9x5 inch loaf pan. Bake until an instant read thermometer inserted into the center registers 155 degrees F, about 1-1/4 hours. Remove the meatloaf from the oven and let sit for at least 10 minutes before serving.
Tips
We used Kinnikinnick’s sandwich bread to make the breadcrumbs for this recipe. Just toast the bread and process until fine crumbs result in a food processor.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
