Recipe by WicklewoodWench
After taking advantage of a sale of gluten free products at my local supermarket I was left with a mass of sausages and mixes, and looking for something other than "bangers and mash" I decided to search for inspiration. This recipe was inspired by"Fluffy's" meatloaf-50393, it was my first experience of meatloaf but it will definately be becoming a regular on the family menu.
Top Review by Andi of Longmeadow Farm
What is there not to love? You had me at "meat" and then when it included, "loaf" this sent me right over the edge. What a great recipe, Wickle. I loved it! The whole farm loved it! Just right on the spices, seasonings, and perfectly moist. I didn't change one thing here. I thought it was a fabulous idea to saute' the veggies first, and add to meatloaf...you have a prize winner here, yes you do!
- 1 (6 ounce) box seasoned stuffing mix, gluten-free, sage and onion flavor
- 2 teaspoons gluten free Worcestershire sauce
- 1 egg, lightly beaten
- 1⁄2 cup milk
- 1⁄2 lb minced beef
- 1 lb gluten free pork sausage
- 2 large onions, chopped
- 2 garlic cloves, crushed
- 4 tablespoons ketchup
- 1⁄2 cup gluten free barbecue sauce
- 1 tablespoon brown sugar
- 1 teaspoon mustard powder
Directions See How It's Made
- Preheat oven to 350f.
- Combine contents of stuffing mix with the milk, egg and Worcestershire sauce and set aside.
- Saute onion and garlic in oil, when translucent and soft add half to stuffing mixture, retainind other half for sauce topping.
- Remove sausagemeat from the skins and add to the minced beef, mix well until all meat is combined.
- Add to the stuffing and onion mix, blend well.
- Press into a loaf tin or four individual tins.
- Prepare mustard to maufacturers instructions, add to ketchup and BBQ sauce.
- Return remaining onion an garlic to the heat and gently stir in the sugar. When the sugar has melted add ketchup mix and cover the meat with sauce.
- Place tin or tins carefully in a Ban-Marie and bake for 45mins.
- Serve hot or cold.