For the meatloaf
50g fresh gluten free breadcrumbs
4 tbsp finely grated parmesan
500g pack lean minced beef
1 tbsp chive, finely chopped
100g pancetta, chopped
1 tbsp garlic infused oil
1 egg, beaten
1 tsp tomato purée
For the topping
2 mozzarella balls
Chopped parsley to serve
Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment.
Mix 2 tbsp each of the gluten free breadcrumbs and Parmesan in a small bowl and set aside.
Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.
Press the mixture into the loaf tin and bake for 40-45 mins until the top is golden and crunchy.
Top the meatloaf with sliced mozzarella then pop the tin under the grill and brown the top for 5 mins.
Cool in the tin for 5 mins, then lift out using the parchment and put on a board.
Slice and serve with potatoes and green beans.
Recipe adapted from: Good Food