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1kg lean minced beef

100g gluten free white breadcrumbs

1 tbsp chives finely chopped

2 eggs, beaten

2 tsp ground cumin

handful coriander leaves, finely chopped

12 tomatoes, halved

vegetable oil, for greasing



Mix together beef, gluten free breadcrumbs, chives, eggs, cumin, coriander and some seasoning until combined. Be careful not to over-mix or the meatloaves will be tough.

Divide the mixture into 8. Use your hands to shape each one into a small oval, like a mini meatloaf. Arrange sliced tomatoes on top of each, then drizzle over olive oil, if using. Cook or freeze in airtight plastic containers.

To cook, heat oven to 200C/180C fan/gas 6. Place the meatloaves on a lightly greased, shallow baking tray and bake for 25-30 mins until the meat is cooked through.

To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the meatloaves on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Mini meatloaves