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Low Fodmap Meatloaf

Low Fodmap Meatloaf

5 from 1 vote
A classic that became easier after I discovered Fodmap-safe cooking
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Meatloaf
  • 1 lb meatloaf mix (ground beef, veal & lamb)
  • 1 tsp Freefod Onion Replacer
  • 2 tbsp tomato paste
  • 1 1/2 tbsp Worcestershire sauce
  • 1 tsp garlic olive oil or Gourmend garlic scrapes powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Pinch of ground sage (optional)
  • 1 egg
  • 1/8 cup almond or other Fodmap-friendly milk
  • 1/2 cup breadcrumbs, gluten-free if necessary
Sauce
  • 1/4 cup low-Fodmap ketchup
  • 1 tbsp mustard
  • 1 tbsp brown sugar

Method
 

  1. Preheat oven to 375°F.
  2. Whisk egg in a bowl. Add onion replacer, tomato paste, Worcestershire sauce, almond milk, garlic olive oil, thyme, salt, pepper and sage (if using) into small bowl.
  3. Place ground meat in larger bowl and add mixture and breadcrumbs and mix.
  4. Place mixture in meatloaf pan or shape into a loaf on a cookie sheet. Cook for 30 minutes.
  5. Mix together ketchup, mustard and brown sugar.
  6. Remove meatloaf from oven and coat with sauce and return to oven and cook for around 15 minutes or until internal temperature is 160°F.
  7. Let rest 10 minutes before slicing.
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