Gluten-Free Meatloaf with Ginger-Sriracha Glaze

Preheat oven to 375ºF.

In a small mixing bowl, combine ingredients for the glaze.

In a large mixing bowl, whisk together eggs, scallions, ginger, garlic, tamari, gluten-free oats and salt. With clean hands, fold in beef and pork, being careful not to break it apart too much, until the ingredients are distributed.

Form the meat mixture into a loaf on a parchment paper-lined baking sheet. Slather the top and sides with half the glaze.

Bake in the oven for 1 hour, until the top is starting to caramelize and the bottom has formed a crust. Let the meatloaf stand at room temperature for 15 minutes before slicing into slabs. Serve alongside mashed potatoes.