Since Michele is sharing her recipes for leftovers I thought I’d share one of mine too. This meatloaf recipe is one that when I first became gluten free, I took on nearly every picnic we went to as it works well cold. It is also an excellent way of using leftover meat from a roast lamb or beef, though I wouldn’t recommend using corned beef. The crusty texture comes from the cheese batter poured over the loaf.
Crusty Meatloaf
Ingredients
1 egg yolk
Half cup sifted quinoa flour
Half cup water
12 ounces cooked lamb or beef
6 ounces shredded cheddar cheese
1 teaspoon olive oil
Half cup basil
1 onion, diced
Half cup parsley or coriander
1 cup rice puffs
1 teaspoon mustard seeds
1 teaspoon paprika
2 eggs
2 teaspoons low fat plain yoghurt
Salt and pepper to taste
Method
Beat one egg yolk, flour and water till it is smooth. You might use a food processor for this. Set batter aside.
Chop the lamb or beef finely or mince it in the food processor. Mix together with 4 ounces of the shredded cheese.
Cook onion until lightly brown and add to meat and cheese mixture, along with rice puffs, basil, parsley or coriander, mustard seeds, and paprika.
Mix 2 eggs together with yoghurt. Add this to the meat mixture. Add salt and pepper to taste. Mix well.
Make the mixture into a meatloaf shape on a greased baking tray.
Mix half remaining cheese into the batter and spoon this over the meatloaf.
Bake in oven 350-360 degrees for 15 minutes. Then remove from oven. Cover with remainder of batter. Sprinkle remainder of cheese on top and return to oven for a further 15 minutes, or until top of the meatloaf is browned.
As it cooked the batter will have dribbled down the sides of the loaf and made a crusty coating.
Serve cold with salad.
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