For the meatloaf

50g fresh gluten free breadcrumbs

4 tbsp finely grated parmesan

500g pack lean minced beef

1 tbsp chive, finely chopped

100g pancetta, chopped

1 tbsp garlic infused oil

1 egg, beaten

1 tsp tomato purée

For the topping

2 mozzarella balls

Chopped parsley to serve


Heat oven to 190C/170C fan/gas 5. Line the long sides and base of a 2lb loaf tin with double thickness baking parchment.

Mix 2 tbsp each of the gluten free breadcrumbs and Parmesan in a small bowl and set aside.

Tip all the remaining ingredients into a large bowl with a good shake of salt and pepper and mix well – hands are the best for this job.

Press the mixture into the loaf tin and bake for 40-45 mins until the top is golden and crunchy.

Top the meatloaf with sliced mozzarella then pop the tin under the grill and brown the top for 5 mins.

Cool in the tin for 5 mins, then lift out using the parchment and put on a board.

Slice and serve with potatoes and green beans.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Italian meatloaf
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