Meatloaf, Double Beatloaf With Bacon Part 2
|Extra virgin olive oil||1 Tablespoon|
|Celery ribs||4 Small, finely chopped|
|Onion||1 , finely chopped|
|Carrot||1 , peeled, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Gluten free beer||3⁄4 Cup (12 tbs) (Adjust Quantity As Needed)|
|Gluten free bread||1⁄2 (1/2 Loaf)|
|Dairy free milk||3⁄4 Cup (12 tbs) (Plain)|
|Ground beef||1 1⁄2 Pound|
|Grated dairy free soy free cheddar||1 Cup (16 tbs)|
|Dried mustard||1 Tablespoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Beef broth||3 Tablespoon (Natural)|
|Thinly sliced uncured bacon||3⁄4 Pound (Good Quality)|
Pre-heat the oven to 375°F.
Line a rimmed baking sheet with parchment paper.
Heat the olive oil, a turn of the pan, in a medium size skillet over medium to medium-high heat. Add the celery, onion, carrot and garlic; season with salt and pepper and sauté to soften, 10 minutes, stirring frequently. Pour in the beer and stir. Let the beer reduce by half. Turn off the heat and let cool.
Meanwhile, soak the Gluten Free bread in the Non-Dairy milk. Place the ground beef in a bowl and add the cheese. Wring out the bread and add it to the meat, crumbling it into small crumbs over the bowl. Season with salt, pepper, mustard, cayenne and beef broth. Add the EnerG eggs, then mix with your hands to combine.
Form the meat into a long brick shape about 4 inches high on the parchment-lined baking sheet. Wrap the bacon slices across the top, then around sides of the loaf. Bake for 1 hour in the middle of the oven, then switch on the broiler for a few minutes to crisp up that bacon!
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