I realised last weekend, that I had never made a meatloaf before. How could this be?! I had just gotten back my Le Creuset baking dish (after the first one cracked) so I decided it was time to get my house-wifey on and bake a meatloaf! So I did, but of course it had to be a gluten free meatloaf. There aren’t any breadcrumbs in this house anyway.


Gluten Free Meatloaf

500g grassfed beef mince
500g lean pork mince
1 brown onion
2 garlic cloves
120g baby spinach
200g mushrooms
Handful fresh parsley
3 tbsp BBQ sauce (sugar free)
2 organic eggs
6 tbsp psyllium husk
3 tbsp BBQ sauce (sugar free)
5 tbsp tomato passata sauce


  1. Preheat the oven to 180°C and set aside a ceramic baking dish lined with baking paper.
  2. Use a food processor to chop up the garlic, onion, baby spinach / kale, mushrooms and parsley (or just finely dice them, but the food processor is much faster!)
  3. In a large bowl, add the beef and pork mince, eggs, psyllium husk and sugar free BBQ sauce. Mix well with a spoon until just combined.
  4. Add the rest of the ingredients to the bowl and get your hands in there to really mix it all up together. Start to press it together into a big ball.
  5. Shape the mixture into a log shape in the baking dish. Mix up the sauce ingredients and use a pastry brush to smooth it over the entire loaf.
  6. Bake in the oven for 45-60 minutes until cooked through, basting again halfway through if needed.
  7. Allow to cool before slicing. Stores well in the fridge or freezer.