Makes 8 servings
Description of Fody's Low FODMAP Turkey & Vegetable Meatloaf
Some folks think meatloaf is boring. I say, let them try this low FODMAP meatloaf! First of all, it is healthier, using lean ground turkey. Secondly, it is flavor packed! Just look at the ingredients and you can see what I mean - and you can even see the colorful veggies in the images. Plus, it is easy to make and the leftovers make for some of the best low FODMAP sandwiches you have ever tasted.
This low FODMAP recipe is a perfect example of how you can make delicious, flavorful low FODMAP dinner dishes when you have your pantry stocked with Fody products.
Fody's Low FODMAP Turkey & Veg Meatloaf IngredientsSauce:
- 2/3 cup (165 ml) Fody Low FODMAP Ketchup
- 1/4 cup (54 g) firmly packed light brown sugar
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon Fody Low FODMAP Lemon Herb Seasoning
- 3 slices low FODMAP gluten-free white sandwich bread, such as Udi’s
- 1/2 cup (120 ml) lactose free whole milk, 2%, 1% or fat free
- 2-pounds (910 g) ground turkey, preferably a combination of dark and white meat
- 2 large eggs, at room temperature, whisked well
- 1/2 medium carrot, scrubbed and grated
- 1/2 medium red bell pepper, very finely chopped
- 1/4 cup (8 g) finely chopped fresh flat leaf parsley
- 1/4 cup (16 g) finely chopped scallion greens
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Fody Garlic-Infused Olive Oil or Fody Shallot-Infused Olive Oil
- 1 teaspoon Fody Steak Seasoning
- ¼ teaspoon Fody Lemon Herb Seasoning
Directions for Fody's Low FODMAP Turkey & Veg Meatloaf
For the Sauce: Whisk all of the sauce ingredients together; set aside.
For the Meatloaf: Position rack in center of oven. Preheat oven to 350°F (180°C). Have a roasting pan ready.
Process the bread slices in a food processor fitted with a metal blade until finely ground. Measure out 3/4 cup (84 g) of soft breadcrumbs and combine the measured breadcrumbs with milk in a large mixing bowl; allow the breadcrumbs to absorb the milk for 5 minutes. (Any extra breadcrumbs can be frozen in a zip top bag and saved for another use).
Add ground turkey, eggs, carrot, red bell pepper, parsley, scallions, Worcestershire sauce, Fody Garlic or Shallot-Infused Olive Oil, Fody Steak Seasoning and ¼ teaspoon Fody Lemon Herb Seasoning to the bowl with the breadcrumbs and use your hands to mix well. Scrape meatloaf mixture into center of roasting pan and use your hands to form an oval loaf shape about 9-inches long, 6-inches wide and 2-inches thick (23 cm by 15 cm by 5 cm).
Spread about one-third of the sauce on top of the loaf, coating the top and part of the sides. Reserve any remaining sauce to serve alongside cooked meatloaf.
Cook for about 55 minutes to 1 hour or until turkey is cooked through; an instant read thermometer inserted in the center of the loaf should read 160°F (72°C). Allow meatloaf to rest for 5 minutes. Low FODMAP meatloaf is ready to cut into slices and serve with the reserved sauce alongside. We like it hot, room temperature or the next day in a sandwich. Any leftovers can be wrapped well with plastic wrap and refrigerated for up to 3 days.
Since you will have Fody Low FODMAP Ketchup around, whisk some together with mayonnaise for your next-day sandwich condiment of choice.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.