Date: 19 Oct 2014 Author: Jacqui Categories: Food, Main Dishes 0


I had made this meatloaf (or pie whichever way you want to call it), ages ago from some cookbook that I once had.  It was so good that it became a favorite.  It also looks quite pretty with the toasted flaked almonds, almost like a cake!  All you need is some nice chutney and a nice crispy salad or rucola to go with it!


  • 900g potatoes, peeled and chopped
  • Butter
  • 850g minced beef
  • 50g gluten free fresh breadcrumbs
  • 1 stick celery, very finely diced
  • 1 large onion, chopped finely
  • 1 carrot, finely diced
  • 1 garlic cloves, minced
  • 1 tbsp ginger, minced
  • 1-2 tbsp curry (as much as you prefer)
  • 1 tbsp tomato paste
  • 1 tsp chilli (optional)
  • 2 egg, beaten
  • 150g yoghurt
  • 1/2 cup flaked almonds


Preheat oven to 180C.

Start by boiling the potatoes in salted water. When very soft, drain, and mash finely, adding just a little butter to make it really smooth.

Prepare a spring release tin by brushing it with a little oil.

In the meantime, put the minced beef, the bread crumbs, the onions, celery, carrot, garlic, ginger, curry, chilli if using, tomato paste, beaten eggs and the yoghurt and mix well.  Put this mixture in the tin and level it.  Place in the oven and bake for about an hour until it is browned.  Remove from the oven, pour off any liquid if any and leave to cool.  Remove the spring release and turn onto a baking sheet.

Spread the mashed potatoes over the sides and on top. Place the flaked almonds on top, pressing them down gently.  Put the meatloaf back in the oven and bake until the almonds turn golden brown.

To serve, just cut into wedges.


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