Gluten Free Meatloaf with Spinach and Cherry Red Wine Glaze

Ingredients:

• 1 lb. lean beef, or mixture of beef, chicken and/or pork (I used bison)
• 1/3 cup Gluten Free Seasoned Bread Crumbs (if you're dairy free, without the Parmesan cheese)
• 1/2 cup yellow onion, chopped finely
• 1 egg or an egg substitute
• Salt/sea salt and pepper to taste
• 2 packages baby spinach leaves
• Your favorite gluten free sauce (If you're not watching your carbs, try the Gluten Free Plum Sauce or Gluten Free Savory Cherry Sauce recipes or a preserve mixed with broth, spices and/or wine.)

Instructions:

1. Boil spinach for about 30 seconds, drain and squeeze out any excess water; set aside to cool (chop if using mixed in version, rather than the roll).
2. Preheat oven to 350°F.
3. Add meat, onion, bread crumbs, and pepper to a bowl. Top with beaten egg. Mix together thoroughly by hand or with a spoon.
4. If making the roll, on top of a sheet of wax paper or parchment paper, spread out into the shape of a rectangle, about 1/2" high. If making the mixed in version add to a 9 x 13" baking pan and shape into a loaf and proceed to step #8.
5. Open the leaves as best you can and spread them out on top of the meat mixture.
6. By lifting one side of the wax paper (the longer side) begin to roll the meat into a log shape and seal press the long side to seal.
7. Using 2 spatulas, place log into a 9 x 13" baking dish.
8. Pour your sauce or glaze over the top and baste it onto the sides.
9. Bake in the center of the oven for 45 minutes.
10. Remove and allow to cool for a few minutes. Using 2 spatulas, move the roll or meatloaf onto a serving platter, pour additional warm sauce on top and garnish the edges of the platter with mint or whichever starch (potatoes, rice, etc.) you are serving.