Meatloaf is the perfect dish when the weather gets cool and you need something hearty and filling. I would pair this recipe with a big ol’ tray of roasted root vegetables, including my Low FODMAP faves like parsnip, rutabaga, carrot, potato and a little butternut squash (no more than 1/2 cup serving per person).
I’ve been working with FODY Foods and their delicious salsa and sauces to come up with some quick and easy recipes that use the flavours of these foods in really simple and quick dishes. So meatloaf seemed like a good place to start with the Barbecue sauce… especially as we get into winter here in Canada. You can purchase this sauce and any of their products on their website at www.FODYfoods.com.
I love that this recipe uses a muffin tin to make individual portions to help with portion control (don’t eat more than two) and to speed up the cooking time! Let me know what you think in the comments below. What would you change? What would you add or substitute?
Low FODMAP Barbecue Mini Meatloaves
Makes: 8 servings
Time: 5 minutes prep, 20 minutes cook
2 lbs of ground beef
1 orange bell pepper, diced small
1/2 cup fennel bulb, diced small
1 cup gluten-free or Low FODMAP breadcrumbs
1 1/2 cups FODY Barbecue Sauce
1 bunch green onions, green-part only, diced small
1 cup cheddar cheese, shredded
Preheat the oven to 450°F. Brush oil or butter onto 12-tin and 6-tin muffin tins (total 18 mini-muffin meatloaves).
Place ground beef in a large bowl with diced pepper, fennel, breadcrumbs, FODY Foods Barbecue sauce, and egg. Mix together gently with your hands.
Using a spoon, plate the meatloaf mix evenly into each muffin tin. Place in the preheated oven and cook for 20 minutes or until meat is cooked through reaching an internal temperature of 165°F.
When cooked through, remove from oven, top with a little cheese on each one and place back in the oven for one minute more until cheese is melted.
Serve with your favourite side dishes.
KITCHEN NOTES: This warm delicious breakfast dish is sure to impress your out-of-town guests and takes no time to whip up in the morning if you’re feeding a crowd. Serve with Low FODMAP toast, English muffins, fried potatoes or tortillas.
Recipe developed by Stephanie Clairmont, RD