Prior to cutting gluten from my diet, meatloaf was my specialty. Whenever someone asked what my best recipe was, I would proudly state, “You have to try my meatloaf.” This Glazed Cherry Meatloaf is the meatloaf I am referring to.
However, the combination of ground beef and cherries presented me with a new challenge. I also had to figure out how to replace the gluten-filled breadcrumbs. This is the kind of inventive cooking I enjoy.
Glazed Cherry Meatloaf RecipePrint Recipe
- 1 1/2 pounds of ground beef
- 1 cup of crushed almond nut thin crackers
- 2 cups of unsweetened jarred black cherries
- 1/2 medium onion, sliced
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1/4 teaspoon of pumpkin pie spice
- 1 teaspoon of garlic powder
- 2 eggs
- 1 block of gouda cheese, cut into slices
- 1 tablespoon of honey
- 1 teaspoon of cinnamon
- Preheat the oven to 350 degrees Fahrenheit.
- Combine beef, 1 cup of cherries, onion, salt, pepper, pumpkin pie spice, garlic powder, and eggs in a large bowl. Mix them all together until well incorporated.
- Once well incorporated, place the meat mixture on baking paper and flatten it into a rectangle at about one half inch thickness. The short side of your rectangle should be no longer than your loaf pan.
- Scatter cheese slices in an even layer on the flattened meat, not overlapping.
- Roll the flattened meat from short end to short end into a log. This should be done tightly so as not to lose the cheese. This is best done by lifting the baking paper. Once rolled, seal the ends and seam.
- Place in the loaf pan and bake for 1 hour.
- While the meatloaf is baking, make your sauce by combining the remaining cherries, honey, and cinnamon. After the meatloaf has baked for an hour, pour half your sauce on the loaf and put it back in the oven to bake for 15 more minutes, or until no longer pink inside.
- Slice to serve. You may drizzle the remaining sauce on individual pieces as you serve.