Low FODMAP Meatloaf

[kyrielle]

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.

Comments

[tibicina]

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.

[kyrielle]

Rice-based would certainly work. However, as noted, this meatloaf was really good...as it was. :) Yes, it did lose some liquid, as I knew it would, but it was also plenty moist.

If you want 2 kinds of meat, feel free to go through to the original recipe or ignore this altogether. I'm just sharing what worked for me. Frankly, if it's going to be complicated, I'm not going to make it at all. (And it can't properly be SAUSAGE sausage because the spicing in that often uses something not low FODMAP. Too much of a pain to make sure.)

It worked great in the basic pan I used too. Really, I'm pleased with how it turned out. :)