Easter meatloaf, gluten free

Ingredients

• 450 g Beef, ground
• 3/4 tbsp Olive oil, cooking
• 150 g Champignons, stems removed, cleaned, sliced thinly
• 25 g Bread crumbs, gluten free
• 1 1/2 pcs Eggs, whisked
• 1 1/2 pcs Carrots, peeled, diced
• 3/4 pcs Red bell pepper, chopped
• 6 pcs Pickles, diced
• 3/4 pcs Onion, chopped
• 3/4 tsp Salt, fresh ground
• 1/4 tsp Pepper, fresh ground

Method

1. Heat oil in non-stick skillet over medium-high heat; add carrots, mushrooms, and bell pepper; cook for 2 minutes; add onion and continue cooking for 4 minutes.
2. Drain vegetables and transfer into a bowl; season with a pinch of salt.
3. When veggies are cooled, add pickles and stir to combine.
4. Heat oven to 180°C and prepare loaf pan by greasing with some oil and lining with parchment paper.
5. Add ground meat, whisked eggs, and breadcrumbs to the veggie mixture then season with salt and pepper.
6. Stir well to combine and transfer into loaf pan.
7. Gently push the mixture into the pan.
8. Bake for 35-40 minutes.
9. Place on wire rack to cool before removing and serving.