This is another Taste Of Home recipe from Wendy Hoskin. It's a great spiced Meat Loaf that is juicy and flavorful. I only adjusted it to be Gluten Free by making the crumbs with GF bread or by using Oatmeal (my personal preference). Oh, and of course, make sure the broth is Gluten Free which is easy!
1 med. onion, finely chopped
1 garlic clove, minced
2 tsp olive oil
4.5 tsp curry powder
3/4 tsp salt
1/2 tsp ground allspice
1/2 tsp pepper
3/4 cup vegetable broth
2 green onions, thinly sliced
1.5 tsp minced fresh thyme (or less than half ground thyme, give or take!)
3/4 cup soft bread crumbs (or oatmeal)
2 lbs ground meat
1.5 lbs potatoes, peeled and cubed (recipe called for red potatoes, but I just used bakers)
1 tsp salt
1/4 cup vegetable broth
2 Tbs olive oil
1/4 tsp pepper
In a small skillet, saute onion and garlic in oil until tender. Stir in seasonings and broth; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in green onions and thyme. Transfer to a large bowl; cool to room temperature.
Whisk in eggs; stir in crumbs and crumble meat into mixture and mix well. Shape into a loaf and place in an ungreased 13x9x2 in. baking dish. Bake, uncovered, at 350* for 30 minutes.
Meanwhile, place potatoes in a large saucepan and cover with water; add salt. Bring to a boil. Reduce heat. Simmer, uncovered, for 15-20 minutes or until tender; drain, reserving 1/4 cup cooking liquid. Mash potatoes with the broth, oil, pepper and reserved potato water.
Using a large star tip, pipe mashed potatoes onto meat loaf. Bake 45 minutes longer or until a meat thermometer reads 160* and meat is no longer pink.
Note: I piped the potatoes onto the meat, but I don't think it's really necessary! Even for the decoration, I would put a layer on it first then pipe it on just for prettys!