Low FODMAP Chicken Meatloaf With Roasted Vegetables
Prep time
Cook time
Total time
Easy, tasty and economic.
Author: Larah Brook
Recipe type: Dinner
Serves: 4
Ingredients
- 500 g (1 lb) chicken mince
- 1 tablespoon chopped parsley
- 1 tablespoon chopped basil
- 1 medium carrot
- 1 cup baby spinach
- 2 low FODMAP bread slices toasted
- 1 egg
- ½ cup Parmesan cheese (or other hard cheese)
- ½ cup low FODMAP fine breadcrumbs
- 1 tablespoon garlic infused oil
- 1 tablespoon onion infused oil
- salt and pepper to taste
- For the roasted vegetables:
- 3 medium zucchini into chunks
- 3 medium carrots into chunks
- 3 medium potatoes into quarters (if skin is thin, can leave it on)
- 2 tablespoons garlic infused oil
- salt and pepper to taste
Instructions
- Preheat oven to 175 C (350 F)
- In a food processor chop parsley, basil, carrot, baby spinach, toasted bread slices, cheese
- Combine chicken mince and the blended mixture in a medium-large bowl
- Add the egg, salt and pepper and mix well
- Pour the meat mixture on a baking sheet and form a loaf shape
- Cover the meatloaf with breadcrumbs
- Leave the meatloaf on the baking sheet and place it in a large oven proof dish
- Drizzle the onion and garlic infused oils on the meatloaf
- Arrange the vegetables around the meatloaf
- Season the vegetables with salt and pepper
- Drizzle garlic infused oil on the vegetables
- Bake for an hour or until the meatloaf crust has a golden colour and it's completely cooked through and the vegetables are tender
- Optional: Pour some low FODMAP gravy sauce on the meatloaf and vegetables for extra moisture and taste
