Low-FodMap Weekday Meat Loaf

Low-FodMap Weekday Meat Loaf

Lyn who really does not like meatloaf saw that I took some sirloin out of the Freezer and showed me this recipe from The Low-FodMap Diet. It looked familiar I swear I tried something like this before. Anyway, being a meatloaf lover, I jumped at the chance. It came out pretty good, good enough to go into my site which is our cookbook so to speak.

INGREDIENTS:

Sauce:

1/2 cup ketchup

1/4 cup firmly packed light brown sugar

1 tablespoon plus 2 teaspoons balsamic vinegar ( I used my 18 YO)

Meatloaf:

¼ cup dry  gluten-free bread crumbs (I had Italian seasoned)

1/2 cup lactose free whole milk, 2%, 1% or fat free

2 pounds ground beef, preferably 80% I only had sirloin.

2 large eggs, at room temperature, whisked well.

1/3 cup finely chopped fresh flat leaf parsley.

1/4 cup (16 g) finely chopped scallions, green parts only

2 teaspoons Garlic-Infused Oil, made with olive oil or purchased equivalent, such as FODY Garlic-Infused Oil

1 teaspoon kosher salt

1/2 teaspoon dried thyme

Freshly ground black pepper

4 slices meaty bacon, choose gluten-free if on a gluten-free diet

How:

For the Sauce: Whisk all the sauce ingredients together; set aside.

For the Meatloaf: Position rack in center of oven. Preheat oven to 350°F. Have a flat cookie sheet ready.

Combine the measured breadcrumbs with milk in a large mixing bowl; allow the breadcrumbs to absorb the milk for 5 minutes.

Add eggs, parsley, scallions, garlic olive oil, salt, thyme and a generous amount of black pepper to the same bowl and use your hands to mix well.

Scrape meatloaf mixture into center of cookie sheet pan and use your hands to form an oval loaf shape about 9-inches long, 6-inches wide and 2-inches thick.

Spread about half of the sauce on top of the loaf, coating the top and sides. Reserve any remaining sauce to serve alongside cooked meatloaf.

Use your fingers to lay bacon over the meatloaf on a slight diagonal, tucking the ends underneath the loaf. The sauce will help the pieces stick and stay in place.

Cook for about 45 minutes to 1 hour or until meat is cooked through and the bacon is crisp. An instant read thermometer inserted in the center of the loaf should read 160°F. You can crisp up the bacon further, if you like, by placing meatloaf under the broiler for 30 seconds to 1 minute, taking care not to burn.

Meatloaf is ready to cut into slices and serve with the reserved sauce alongside.

Next time I am trying mixing some of the sauce into the meat mixture before shaping.