Maple Glazed Mini Chorizo Meatloaf

Maple Glazed Chorizo Meatloaf-9

Remember when you were a kid, and your friends brought something to school for lunch, that you secretly coveted. Meatloaf was mine. My mum never made meatloaf, it just wasn’t on her list of recipes on rotation at our house. I’d see someone with a meatloaf & tomato sauce sandwich, and it looked like the best thing ever.

Mind you, I would have been happy to swap my lunch with most people. My parents had their own business, and worked crazy long hours, so my well-meaning mum came up with the brilliant idea to freeze what I’m sure was a whole school terms worth of sandwiches for my brother and I. Now I know this may work for some sandwiches, but I can tell you, there is not much worse than a defrosted ham, tomato, cheese & pickle relish sandwich. Amongst the many varieties of soggy bread offenders, that one was my least favourite, and she would make about 20 of the same type, so had weeks worth of them to look forward to. To this day, I still struggle to take a packed lunch to work, I have to take all the ingredients separately, and make them up freshly at lunchtime.

Maple Glazed Chorizo Meatloaf-8

When I see pictures of meatloaf in magazines, I still feel that pang of jealousy. The only problem is, that I haven’t tried many good ones – until now. I saw these in Donna Hay mag, and they looked amazing (doesn’t everything!). They have been on my ‘to make’ list for quite a while, so this weekend I set about converting them to gluten, dairy & egg free with some adaptions thrown in for good measure. I took a quick test bite, and I found myself in the ‘zone’, devouring the whole thing before I even realised. The sweetness of the maple glaze, does something pretty special to the prosciutto, then you bite into the succulent, meat mixture – it’s just perfection.

Suitable for: gluten, wheat, dairy, egg, soy & nut free diets. You need to check all the labels of the products you use, especially the chorizo and prosciutto, some brands may contain gluten or dairy.

Maple Glazed Chorizo Meatloaf-5


  • 1 tablespoon olive oil
  • 1 large brown onion, finely chopped
  • 4 cloves garlic, crushed
  • 18 slices prosciutto (depends on the size of the loaf tins you use, you need enough to completely cover each loaf. I needed 3 for each)
  • 1 cup rice crumbs (I use Casalare Brand rice crumbs. Or use fresh breadcrumbs if you can have them)
  • 1/2 cup milk (I use rice milk)
  • 1/2 cup flat-leaf parsley, chopped
  • 1 chorizo sausage, skin removed and finely chopped. (Mine weighed 115g without skin)
  • 500g pork mince
  • 500g veal mince
  • 4 tablespoons maple syrup (2 tbsp in the mixture, and reserve 2 to glaze)
  • 2 tablespoons whole seeded mustard
  • sea salt and cracked black pepper