Meatloaf is a great FODMAP diet friendly family supper - it's basically a burger in a tin — and it's also yummy cold for FODMAP friendly pack lunches. The recipe here makes an Italian flavoured meat loaf but you can switch things up by varying the herbs and spices. A couple of teaspoons of smoked paprika, cumin, coriander and preserved lemon will make a Middle Eastern style meatloaf, or add ginger, lemongrass, spring onion (only the green parts) and turmeric for a sort-of-Asian meatloaf.
500g leanest beef mince lean steak mince
2 tbsp gluten free oats
2 small anchovy fillets
1 medium egg
A handful of fresh basil
1tsp dried oregano
1 tablespoon grated parmesan (optional - parmesan is low lactose and this is a small quantity but feel free to omit)
1 tablespoon tomato puree
Homemade gluten-free breadcrumbs to top (optional)
Mix all the ingredients together in a bowl.
Spoon the mixture into a well greased 2lb/large loaf tin and press down. Top with the breadcrumbs, if using. Bake the meatloaf for 45-50 minutes at 180C/375F or until browned on top and cooked through. Let it cool in the tin for 15 minutes before turning out and slicing.
You can eat it hot or cold.