Moist and Comforting Italian Meatloaf
Hello all! Welcome back to my page where I share recipes and tidbits about living with food allergies and intolerances and being on the low-FODMAP diet!
Today I’m sharing with you a comforting meal that warms me inside- Italian Meatloaf! This recipe has been tweaked from a few different originals to follow the low-FODMAP diet, as well as be dairy-free and gluten-free.
I based this meatloaf recipe off of the one my mom used to make, passed down to her by my grandmother. My grandmother has always made turkey meatloaf, and my mom continued that tradition. We stuck with ground turkey in our household because of heart issues and my beef allergy.
Keeping it moist and flavorful when using ground turkey really can be a challenge, especially when you can’t use parmesan cheese. To make up for that, I used less gluten-free breadcrumbs and some Worcestershire sauce to keep it moist and delicious, while keeping it dairy and gluten free.
You might be wondering why I bake my meatloaf on a sheet pan instead of in a loaf pan. My reasoning is because it creates more of a crust this way than in a loaf pan because more of the surface is exposed to the heat of the oven. My hubby’s favorite part is the crust so he truly gets on board with this method! This is completely a personal preference- I’ve made it both ways and they both turn out great!
As you are mixing the ingredients, be sure to mix all of the ingredients in the bottom of the bowl before you mix in the meat. This allows for all of the ingredients to be combined well, but doesn’t create a tough meat from over-mixing.
A couple of things to note for those with allergies and intolerances
- Prepared horseradish can have garlic in it- check your ingredient list if you are sensitive or strictly following the low-FODMAP diet. This small amount usually does not bother me.
- Tomato Sauce- I get mine in a can, the Wegmans brand, but be sure there are no other added ingredients. This should be straight purreed tomatoes. Some sauces can have tomato paste, onions and garlic which are all big no-nos. Or check out my recipe for tomato sauce to find a delicious recipe to spoon on top instead.
This delicious meat loaf can be served along-side a bed of brown rice and steamed vegetables, or a small pasta dish and salad! Don’t want to eat it right away? Flash freeze it on a sheet pan, then place it in a freezer bag. This method is great for meal prep, just pull one out and defrost it in the microwave for a quick lunch or dinner!
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Low-FODMAP Italian Meatloaf
This moist and delicious meatloaf is the perfect comfort food or meal prep food for any household! This recipe is dairy-free, gluten-free, and follows the low-FODMAP diet. Enjoy!
- 1 pound ground turkey
- 1/2 cup tomato sauce
- 1/2 red pepper chopped
- 1/3 cup gluten-free breadcrumbs
- 1 egg
- 1 tsp brown mustard
- 1/2 tsp Worcestershire sauce
- 1 tsp horseradish
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 1/2 tsp salt
- 1/2 tsp pepper
Chop red pepper. Then saute in a small saute pan in a little olive oil for 5 minutes or until softened
Mix all ingredients except for the ground turkey and tomato sauce in the bottom of a large mixing bowl.
Add sauteed red pepper to the bowl and mix thoroughly.
Add ground turkey to the large bowl and mix just until combined. Do not overmix or it can make your meat tough.
Line a baking sheet with foil and spray with cooking spray. Then form meat mixture into a log and lay on sheet.
Spoon the tomato sauce overtop of the meatloaf to coat the top.
Bake on sheet pan at 375 degrees for 45 minutes, or until meat is to the appropriate temperature. Let rest for 10 minutes before slicing to serve.