Meatloaf on the Grill with a Plant-Powered Twist (Low FODMAP)

10 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Serves 8 • Ok to make ahead: Steps 1-3

When it comes to comfort food, meatloaf takes center stage. But this version of the classic adds a healthy dose of plant-based goodness. Get ready for a juicy and incredibly flavorful meatloaf recipe that's about to become your favorite. The secret? Other than the plants of course, cooking it on your pellet grill, takes it to a whole new level.

Ingredients

1 pound ground beef, organic, grass-fed if possible, 15% fat

1 pound ground pork sausage, without FODMAP ingredients

2 tablespoons extra-virgin olive oil

1 teaspoon dry rosemary

1 teaspoon dry thyme

1 leek, green part only, chopped (plus more for serving)

2 green onions, green part only, chopped

1 pound oyster mushrooms, chopped

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

2 large eggs

1/2 cup tomato sauce

1/2 cup grated parmesan cheese

3/4 cup gluten-free panko, or pork panko for a lower-carb version

Ingredients: Glaze

3/4 cup tomato sauce

1 1/2 tablespoons seasoned rice vinegar

Directions

(1) Prepare: Preheat the oven or pellet grill to 375 degrees F. Chop the leek and green onion greens. Chop the mushrooms.

(2) Cook the vegetables: In a medium frying pan, heat the olive oil. When the oil is hot, add the thyme and rosemary. Let sizzle for about 30 seconds, then add the leek and green onion greens, the mushrooms, and the salt and pepper. Remove from the heat and let cool a bit.

(3) Prepare the meat: In a medium-sized mixing bowl, add all the meatloaf ingredients except the cooked veggies and mix well. I use my hands because it’s really the best way to ensure all the ingredients are evenly blended together.  Add the cooked and cooled vegetables and blend well. Add the meatloaf to a 9 x 5-inch loaf pan and press it into the corners of the pan and flatten the top so it’s an even thickness throughout.

(4) Prepare the glaze: Blend the tomato sauce and the rice vinegar. Pour the glaze on the top of the meatloaf and cover the whole thing with foil.

(5) Cook: Transfer the meatloaf to the oven or pellet grill and cook for 30 minutes. Remove the foil, and cook for another 25 minutes. You can check for done-ness with an instant-read thermometer. You want the meat to reach a temperature of 160 degrees F.

(6) Finish: Remove the meatloaf from the oven or pellet grill and let it rest for 10 minutes before slicing and serving.

(7) Plate and serve: Drizzle with baking juices from the pan. Sprinkle with chopped green onion greens.

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

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