DairyNGluten-Free Cheesy Triple Meatloaf

Preheat oven to 425 F.

Take two large bulbs of elephant garlic, peel, chop, and place in food processor.  Puree, adding 1 tbsp each pomegranate juice and coconut rum and 1/4 cup frozen wild blueberries for each batch (should be two). Scrape paste into large mixing bowl. Peel and dice one large jicama; puree in three batches, each with 1/2 cup water, and add to mixing bowl.  Mix together well with metal pasta spoon, then further mix in 1 lb each fresh ground lamb and ground turkey.  Mix in 1.5 tsp ground marjoram, 1.5 tsp ground savory, 1/2 tsp ground mace, 1/4 tsp mint, 3 tsp oregano, 3/4 tsp white pepper, 1.5 tbsp kosher sea salt, and 9 tbsp Gillian's gluten-free bread crumbs.  Mix together well, then mix in 3 tbsp coconut rum and 3 tbsp blueberry-lemonade rum.  Mix together thoroughly.

Coat bottom of 4.8 qt glass baking dish with olive oil cooking spray.  Place 4 strips thick-cut black pepper bacon across bottom and spoon in half of meat mixture, using large spatula to smooth evenly.  Take slices of faux smoked gouda and mozarella and break into quarters, creating a checkerboard pattern atop meat.  Lay 12 slices capocollo in pattern atop cheese to cover as much as possible.  Spoon on second half of meat mixture, smooth, and cover again with another checkerboard of fake cheeses.  Cover with foil, bake for 60-75 minutes.

I believe next time I make this I will double the amount of cheese used, add more breadcrumbs to give it more cohesion, and add another layer of bacon and/or capocollo on top, since a lot of cheese got stuck to the foil.  All told, though, this was very tasty, and is great served alongside potatoes, rice, corn, and veggies.

This dish is free of gluten, dairy, nuts, peanuts, shellfish, beef, eggs, canola, tomatoes, nightshade, mushrooms, and peppers.