Di'S Gluten Free Meatloaf With Mashed Potatoes & Gravy - cooking recipe

Ingredients

1 slice gluten free bread (Tapioca bread works best)
1/2 cup milk
1 lb lean ground beef
1/4 lb plain breakfast sausage
1 small onion, finely chopped
1/8 cup finely chopped roasted red pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon adobo seasoning
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 teaspoon dried sage
Glaze
1/4 cup ketchup
1/2 teaspoon mustard
1 dash Worcestershire sauce
3/4 teaspoon red wine vinegar
2 tablespoons brown sugar
Gravy for mashed potatoes
1/4 cup pan dripping
2 tablespoons gluten-free flour
1 cup beef broth
1/4 cup milk
1 dash garlic salt
1 dash black pepper
1 dash crushed rosemary

Preparation

Preheat oven to 375 degrees.
In large mixing bowl, pour milk over bread slice and mash.
Add remaining ingredients and mix very well.
Place in large pan, double lined with foil.
Spread glaze on top of loaf.
Bake for 60 minutes or until desired browness.
Place 1/8 cup pan drippings and 1 T. margarine into a saucepan over medium heat.
Whisk in 2 T. gluten free flour and cook for 1 minute, stirring constantly.
Gradually whisk in beef broth, stirring constantly.
Remove from heat and whisk in milk and spices.
Return pan to heat and simmer until thickened.
You may add 1 T. corn starch mixed with 1 T. cold water if you like thicker gravy.
Add sliced mushrooms, if desired (canned or sauteed).
Serve with mashed potatoes.