Wednesday, 13 April 2016

Gluten Free Spicy Pork and Apple Meatloaf with a Feijoa Chutney

Here's a tasty lightly spiced pork and apple meatloaf. It's especially nice served with a feijoa chutney alongside. The magic ingredient is breadcrumbs made from Purebread Spicy Fruit Loaf. Which also conveniently makes it gluten free.
Nicest served hot but as it's a moist loaf it will happily sit in the fridge for several days.


700 gm of pork mince (free range)
1 tablespoon of butter
1 small onion
1 large sweet apple ( I used Braeburn)
50 gm of Purebread Spicy Fruit Loaf
3 tablespoons of tomato sauce
1 tablespoon of dijon mustard
1 egg
salt and pepper to taste

To make it:

1. Chop the onion finely and saute in butter till soft.

2. Whizz 50 grams of Purebread spicy raisin loaf until reduced to crumbs

3. Put the breadcrumbs,  egg, tomato sauce, mustard  and salt and pepper in a large bowl.

4. Add the pork mince and mix well together.

5. Peel and chop the apple into small pieces and add.

6. Put the mixture in a loaf tin  and bake at 180 for about 40-45 minutes until done.

Feijoa Chutncy


2 cups of chopped feijoa flesh
1/2 cup of sultanas
2 onions (chopped)
1 cup of brown sugar
1 1/2 cups of apple cider vinegar
1 teaspoon of salt
1 tablespoon of garam masala
1 tablespoon of freshly ground ginger
1 cinnamon stick


1 .Put all the ingredients in a bowl and leave for a couple of hours for the sugar to dissolve and the flavours to mingle

2. Then put in a large heavy-based saucepan

3. Bring the mixture to the boil

4. Turn down the heat and let it simmer gently.

5. Stir from time to time.

6. It will be done when the chutney looks thick and syrupy.

7. This will take about 45 minutes-1 hour

8. Let it cool before eating.

9. It will keep for a couple of weeks in the fridge.

10. Or it can be ladled  into sterilised jars,sealed and store in a cool dark place.

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