Fully Loaded Meat Loaf (Low FODMAP)
20 Minutes prep • 55 Minutes cook • Low FODMAP • Gluten-free • Keto-friendly • Serves 6 • Ok to make ahead: Steps 1-2
Good meatloaf is a delicious, comforting, and simple meal. This recipe includes a combination of sauteed leek and green onion greens, mushrooms, and thyme for an extra special flavor that takes typical meatloaf to a whole new level. The kitchen smells wonderful while it’s cooking. It’s great hot out of the oven, or cold as a meatloaf sandwich. Serve it with a side salad, roasted vegetables, or with my Buttery Mashed Yukon Gold Potatoes with some of the juice from the pan drizzled over the top. It’s sure to be a crowd-pleaser.
Ingredients
1 tablespoon garlic-infused olive oil
2 tablespoons salted butter
2 teaspoons, dry thyme
3/4 cup leek greens, chopped
1/4 cup green onion greens, chopped
12 ounces oyster mushrooms, chopped
1 pound organic grass-fed ground beef or bison (which tastes the same but is much better for you!)
1 pound ground pork, organic preferred
2 slightly beaten eggs
1 cup low FODMAP tomato sauce, divided
3/4 cup grated Parmesan cheese
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon rice vinegar
1 teaspoon Worcestershire sauce
Directions
(1) Prepare: Preheat oven to 350. Wash and chop the leek and green onion greens. Chop the mushrooms.
(2) Saute the vegetables: Heat a large frying pan over medium-high heat. When the pan is warm, add the olive oil and butter. When the butter is melted, add the thyme and let it sizzle in the fat for about 30 seconds. Then add the leek greens, green onion greens, and the mushrooms. Season with salt and pepper and cook, stirring intermittently, until the mushrooms begin to brown (about 5 minutes). Remove from the heat when done and let cool for a few minutes.
Make-ahead note: At this point, you can set the vegetables aside and even refrigerate if it’s going to be more than about an hour before you put it all together and cook it.
(3) Season the meat: In a medium bowl, combine the eggs, 1/2 cup of the tomato sauce, Parmesan cheese, salt, and pepper. Add the ground meat and mix well.
(4a) Finish as layers: Place half the meat mixture in the bottom of a 9” loaf pan or 8” x 8” pan, then spread the cooked vegetables over the top. Add the remaining meat mixture over the top of the vegetables and then drizzle the top of the meat with the remaining tomato sauce mixed with the rice vinegar and Worcestershire sauce.
(4b) Or Finish as a blend: Combine the cooked vegetables and the meat mixture together and put into a 9” loaf pan or 8” x 8” pan, then drizzle the top of the meat with the remaining tomato sauce mixed with the rice vinegar and Worcestershire sauce.
(5) Bake: Put in the oven and bake for 1 hour. Check for doneness with an instant-read thermometer. You want to be sure it reaches an internal temperature of 165 degrees F.
(6) Plate and serve: Remove from the oven and let sit for a couple of minutes. Then slice and serve with a side salad, roasted vegetables, or with my Mashed Yukon Gold potatoes with some of the juice from the pan drizzled over the top.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com
Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.
More Deliciously Low FODMAP™ main course recipes
