Meatloaf - Gluten Free and FODMAP Friendly

I'm not supposed to eat tomatoes, onions or garlic on the fructose elimination diet, so making meatloaf sounded like a fun challenge! Here is what I came up with. It's darn good, if I do say so myself! The roasted rutabaga imparts a sweetness and texture that makes up for the missing onions and tomato paste.

Ingredients:

1.3 lbs meatloaf mix (equal parts ground beef, pork & veal)
1/4 cup crumbled gluten free bread
2 Tbsp almond milk
2 eggs
1 cup roasted rutabaga (I make this the night before and refrigerate until ready to use)
3 slices bacon - cooked, drained & crumbled
2 Tbsp fresh basil pesto
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp ground marjoram
1/4 tsp ground savory
1/8 tsp ground nutmeg 

Method:

1. Pre-heat oven to 425F. Lightly grease a pie plate.
2. Place all ingredients into a large bowl and mix it with your hands until it comes together. Do not overmix.
3. Place mixture into prepared pie plate and lightly press to uniform height. It should look like a big hamburger.
4. Bake for 25-35 minutes, or until a meat thermometer registers 150-160F degrees at thickest point.
5. Remove from oven. Let meatloaf rest, undisturbed, for 5 minutes or so before slicing.

© Susanne Leighton Johnson 2013

Comments

[Pat Hanneman]

very clever! substituting roasted rutabaga for the expected garlic and onion. We liked the flavors, moisture, and texture. Satisfying. Made ours with turkey in an 8x8-inch pan. Froze some. Will do again. Thanks for sharing this one.