Vickys Pork & Pickle Meatloaf, GF DF EF SF NF

Vickys Pork & Pickle Meatloaf, GF DF EF SF NF

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


4 servings

  1. 1 slice gluten-free bread

  2. 120 ml light coconut milk

  3. 1 tbsp sunflower spread

  4. 100 g bacon, chopped

  5. 1 medium onion, chopped

  6. 1 clove garlic

  7. 750 g pork mince

  8. 1 tbsp Dijon mustard

  9. 2 large gherkins, chopped / 6 tbsp Branston Pickle (not GF)

  10. 1 tsp chopped rosemary

  11. 2 tbsp chopped parsley

  12. pinch grated nutmeg


  1. Preheat the oven to gas 4 / 180C / 350F and spray a loaf tin with oil

  2. Tear up the bread and pour the milk over it

  3. Let it soak for 5 minutes then mash it with a fork

  4. Melt the sunflower spread in a frying pan and fry off the bacon until almost crispy. Add the onion and garlic and soften

  5. Add the onion mixture into the bowl with the rest of the ingredients

  6. Mix together

  7. Pack the meatloaf mixture into the loaf tin

  8. Bake for 50 minutes

  9. Let stand in the tin for 15 minutes then drain the fat away before turning out and slicing

  10. Can be eaten hot or cold. Meatloaf is always easier sliced when cold. Serve with boiled potatoes and greens or salad

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