Maple Glazed Meatloaf Stuffed With Zucchini

This recipe incorporates some classic meatloaf ingredients without the egg and breadcrumbs. I have added a little maple syrup for sweetness and stuffed it with zucchini. The zucchini is perfectly cooked with a little crunch and the bacon nicely finishes the maple crust. This recipe is truly a winner!

Serves 6 family style


1 lb. organic lean ground chicken
1 lb. lean ground pork
1 tbsp. organic GF paprika
1 tbsp. organic dried GF basil leaves
1 tsp. sea salt
3 garlic cloves, minced
ΒΌ cup organic GF ketchup
1 tbsp. pure maple syrup
1 tbsp. organic GF apple cider
1 slice GF bacon
1 medium size organic zucchini, cut in half lengthwise
For the glaze ~ 2 tbsp. pure maple syrup + 1 tbsp. GF tamari sauce, mix together


Preheat oven to 375 F
In a large bowl add all loaf ingredients except zucchini and combine well
Place loaf mix on parchment paper and with spatula spread into 10 by 10 inch square, place zucchini in the middle and roll into a log. Using the same parchment paper place the loaf onto a baking sheet
Brush the top using half the glaze and top with bacon. Bake at 375 F for 45 minutes, brush with remainder of glaze, increase oven to 425 F and bake 10 more minutes.
Rest for 10 minutes before slicing. To serve, place loaf on a warm serving platter and drizzle with the glaze. Serve with steamed vegetables, yam mash or a salad.

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