Impulsive Culinarian’s Bacon-Loaded Gluten Free Meatloaf Recipe
Meatloaf Main Ingredients
- 1 pound Bacon, cooked
- 1 cup Toasted Bread Crumbs
- 3 slices of my gluten free white bread should do the trick, or 5 to 6 slices of the typically smaller frozen store-brought variety
- 1/4 cup Dairy Free Margarine
- 1 Large Carrot, peeled
- 2 Celery Sticks
- 1 Medium Yellow Onion, peeled
- 3 Garlic Cloves, finely chopped
- 1 pound Medium Ground Beef
- 1 pound Ground Pork
- 1 Egg
- 2 tbsp Sugar
- 2 tbsp Ketchup
- 2 tbsp Dijon Mustard
- 2 tbsp Worcestershire Sauce
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
Meatloaf Topping Ingredients
- 1 tbsp Sugar
- 1 tbsp Ketchup
- 1/2 tbsp Red Wine
- 1 tsp Dijon Mustard
Instructions
- Preheat oven to 400°
- Cook bacon on parchment-lined baking sheets for 15 minutes, or until crisp
- While bacon is cooking, toast the gluten free bread slices
- Once the bacon is cooked, remove it from the oven and let it cool for 5 minutes
- Set oven to 375°
- Put toast and cooked bacon into the a food processor, pulse until nicely combined
- Transfer bacon & breadcrumb mixture to a large mixing bowl
- Heat a non-stick skillet over medium heat
- Roughly chop carrot, celery & onion into large chunks and add them to the food processor, pulse until they are coarsely chopped throughout
- Add margarine to the warm skillet
- Add carrots, celery & onions (mirepoix) to the skillet and saute for around 10 minutes
- Add minced garlic to the skillet for the last minute of cooking
- Transfer mirepoix to the bowl with your bacon & breadcrumb mixture
- Add remaining meatloaf ingredients to the mixing bowl and use hands to thoroughly combine
- Line the bottom of a 8.5″ x 4.5″ x 2.5″ bread pan with parchment paper
- Transfer 1/2 of the meatloaf mixture to the lined bread pan and press firmly to ensure there are no air pockets
- Add remaining meatloaf mixture to the bread pan and shape into a nice-looking loaf
- In a clean bowl, whisk together the topping ingredients
- Brush topping onto the meatloaf
- Place loaf pan onto a foil-lined baking sheet to catch any drippings
- Bake for 1 hour and 15 minutes in the center rack, or until the internal temperature reaches 160°F
- Let rest for 20 minutes, then transfer to a paper-towel-lined plate
- Let cool for an additional 5 to 10 minutes, then carefully transfer to a cutting board
- Using a sharp knife, slice into 3/4″ to 1″ slices and serve
Nothing Can Beat Homemade
Meatloaf is such a wonderful comfort food and has enormous potential for leftovers in the form of delicious sandwiches or just on it’s own. I’ve tried many meatloaf recipes in my day, and it became obvious to me early on that I knew exactly what I wanted in my own personal meatloaf recipe. Bacon for sure, but mixed with high quality ground meat, a classic mirepoix, and just the right amount of simple seasonings to make this moist and delicious recipe a favourite at our house. I sincerely hope it will become a part of your culinary repertoire as well.
About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.