Italian-Stuffed Meatloaf (gluten free)

8:40 pm on 7 January 2013

This easy-to-follow meatloaf recipe makes a perfect main for a traditional family meal or an informal dinner party. I prefer lamb mince but it’s fine to substitute other meats.

Recipe from The New Zealand Gluten-Free Cookbook by Jimmy Boswell 2012, published by Penguin New Zealand. Photography by Sean Shadbolt.

(Serves 4)



  • 2 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced or finely chopped
  • 1 small red capsicum, deseeded and finely chopped
  • 1.5 kg lean lamb, beef or pork mince (ground meat)
  • 120 g (5 ounces) gluten-free breadcrumbs
  • 2 large eggs, lightly beaten
  • 2 tsp Worcestershire sauce
  • salt and freshly ground black pepper, to taste


  • 2–3 tbsp extra virgin olive oil
  • 6 button mushrooms, washed and sliced
  • 2 tbsp each chopped fresh basil, rosemary and Italian parsley
  • salt and freshly ground black pepper, to taste
  • 100 g (4 oz) mozzarella, sliced


  • 1 400-g (16oz) can chopped Italian (Roma) tomatoes, drained
  • 30 g (1 oz) gluten-free breadcrumbs
  • 60 g (2 oz) fresh Parmesan, grated


Preheat oven to 175 °C. (350 F)

First prepare the filling. Heat oil in a frying pan. When it’s almost smoking add mushrooms and sauté for 1–2 minutes until lightly browned. Remove from the heat and transfer to a bowl using a slotted spoon. Add fresh herbs and season with salt and pepper.

Next make the meatloaf. Discard any mushroom juices from the frying pan and add the oil. Once hot add the onion, garlic and capsicum and sauté until lightly coloured. Transfer to a mixing bowl and leave to cool.

Add the mince, breadcrumbs and eggs. Season well with Worcestershire sauce, salt and pepper. Mix the ingredients together until thoroughly combined.

Lightly oil a loaf tin. Place half the meatloaf into the tin and pat into shape, forming a hollowed-out section for the filling. Spread mushroom and herb filling into the hollowed-out section and cover with mozzarella slices. Carefully pat the remaining meatloaf over the top. Press down lightly to seal it fully.

Bake for 45 minutes. Remove the meatloaf from the oven and pour tomatoes over it. Sprinkle with breadcrumbs followed by Parmesan. Return to the oven and bake for a further 15–20 minutes. Once cooked, allow to stand for 10 minutes before turning out.

Serve with creamy mashed kumara, steamed seasonal vegetables and a generous dollop of sour cream, if desired.

From Summer Nights

Find a Recipe

or browse by title