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Laura

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Saturday, March 5th, 2016 03:03 pm
I'm lazy, so I Googled this and found: http://www.paleorunningmomma.com/pre-race-food-easy-paleo-and-low-fodmap-meatloaf/

And then, because I'm lazy, I further adapted it. What I did:

2 pounds ground turkey
1 whole egg
1/4 tsp salt*
2-3 tsp Italian seasoning**
1 tsp dried chives

Preheat oven to 400 degrees. Mix ingredients thoroughly. Spray a 9x5 baking pan and press mixture into it, pressing down a bit more in the center. Bake in the oven for 45 minutes / until no longer pink in the center. (I think I overcooked this slightly. I don't think it actually mattered. It was wonderful.)

* I was quite happy with this amount but you should be aware that I often find tasty what others call bland, and adjust your recipe accordingly. The original called for 3/4 tsp.

** I didn't have poultry seasoning handy and I couldn't find any at the store that was looked low FODMAP. As it happens, I'm glad I couldn't find it. Best substitution is best. I don't WANT poultry seasoning. I used McCormick's Italian mix. Since this already had oregano and basil, I added more than 2 but less than 3 teaspoons and called it good. It was.
Monday, March 7th, 2016 12:10 pm (UTC)
Huh. In my experience meatloaf really needs some kind of grain component. (can be rice cereal or oatmeal or unsweetened cornflakes or any number of other things rather than bread. I don't remember which end up being low FOADMAP.) This, oddly, actually ends up making it taste moister because the grain absorbs liquid which would otherwise be lost.

Of course, I also tend to think it should involve 2-3 kinds of meat (one of which should be sausage, if reasonable) and a glaze of some kind on top (ketchup, BBQ sauce, tomato sauce, salsa)

I also tend to love my meatloaf pans (Something like this, though I no longer remember what brand I have: http://www.amazon.com/Wilton-Perfect-Results-Piece-Meatloaf/dp/B004VM1DVI/ref=sr_1_3?ie=UTF8&qid=1457352524&sr=8-3&keywords=meatloaf+pans )which let extra fat drip out the bottom.