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Tarragon Meatloaf With Roasted Root Vegetables

½ lbs ground lamb

1 lb. ground turkey

1 lb ground beef, at least 85% lean

3/4 cup gluten free crumbs

2 eggs

¼ teaspoon ground all spice

1 tablespoon whole dried tarragon leaves

2 teaspoon dried oregano

1 teaspoon ground thyme

1 teaspoon dried basil

½ teaspoon salt

1 teaspoon fresh ground black pepper

1 rib of celery small dice

1 small onion small dice

¼ cup balsamic vinegar reduction

Preheat oven to 375°. In a large bowl blend together everything but the balsamic vinegar reduction and ¼ cup of the bread crumbs.  Mix well to evenly distribute the ingredients.  Next press the mixture into a bread loaf pan or form into a loaf on a baking sheet.  Line a broiler pan with foil and invert the bread pan onto the grate portion of the broiler pan.  Dust with the rest of the bread crumbs and place in the oven on the middle rack.  Roast for about 30 minutes.  At this time drizzle the balsamic vinegar reduction over the top of the loaf.  Bake for another 15- 20 minutes or until the internal temperature is 165°.  Remove from oven and allow to rest on the pan for about 15 minutes before slicing.  Slice into ¾ inch wide pieces and serve.

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