My family loves meatloaf and it’s a basic recipe you can build on or change to suit yourself. This version uses gherkins or pickl…more
Ingredients
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1 slice gluten-free bread
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120 ml light coconut milk
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1 tbsp sunflower spread
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100 g bacon, chopped
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1 medium onion, chopped
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1 clove garlic
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750 g pork mince
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1 tbsp Dijon mustard
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2 large gherkins, chopped / 6 tbsp Branston Pickle (not GF)
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1 tsp chopped rosemary
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2 tbsp chopped parsley
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pinch grated nutmeg
Steps
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Preheat the oven to gas 4 / 180C / 350F and spray a loaf tin with oil
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Tear up the bread and pour the milk over it
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 2 photo]()
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Let it soak for 5 minutes then mash it with a fork
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 3 photo]()
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Melt the sunflower spread in a frying pan and fry off the bacon until almost crispy. Add the onion and garlic and soften
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 4 photo]()
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Add the onion mixture into the bowl with the rest of the ingredients
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 5 photo]()
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Mix together
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 6 photo]()
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Pack the meatloaf mixture into the loaf tin
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 7 photo]()
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Bake for 50 minutes
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Let stand in the tin for 15 minutes then drain the fat away before turning out and slicing
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 9 photo]()
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Can be eaten hot or cold. Meatloaf is always easier sliced when cold. Serve with boiled potatoes and greens or salad
![Vickys Pork & Pickle Meatloaf, GF DF EF SF NF recipe step 10 photo]()
