Maple Glazed Meatloaf Stuffed With Zucchini

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Average Rating: 5 | Rated By: 1 users

In this gluten-free meatloaf recipe some of the ingredients are from the classic meatloaf but without the eggs and breadcrumbs. Adding a zucchini in the center and finishing with maple crust and bacon, makes this meatloaf a winner! Serve this casual meal with steamed veggies or a potato salad

 

 

 

Ingredients

  • 1 lb. lean ground chicken
  • 1 lb. lean ground pork
  • 1 Tbsp. GF paprika
  • 1 Tbsp. GF basil leaves
  • 1 tsp. sea salt
  • 3 garlic cloves, minced
  • ¼ cup GF ketchup
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. apple cider vinegar
  • 1 slice GF bacon
  • 1 medium size zucchini, halved lengthwise
  • For the glaze ~ 2 Tbsp. pure maple syrup + 1 Tbsp. GF tamari sauce, mixed
  • Instructions

  • Preheat oven to 375 F
  • In a large bowl add all of the ingredients except for bacon and zucchini and mix well
  • Place meat mixture on a parchment paper and using a spatula spread into 10x10-inch square. Place zucchini on one side and roll into a log. Using the same parchment paper place the loaf onto a baking sheet
  • Brush the top of the meatloaf with half the glaze and top with bacon. Bake for 45 minutes. Brush with the remainder of the glaze, increase oven to 425 F and bake 10 more minutes.


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