Low FODMAP Classic Lamb Meatloaf

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

6 servings

For the meatloaf

1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
2 lbs ground lamb
½ cup plain breadcrumbs
¼ cup whole milk
2 large eggs, lightly beaten
2 tbsp worcestershire sauce
2 tsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 tsp ground cumin
1 tsp kosher salt
½ tsp black pepper

For the glaze

⅓ cup ketchup
1 tbsp worcestershire sauce
1 tbsp brown sugar
1 tsp dijon mustard

Instructions

1
Preheat the oven to 350°F (175°C). Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
2
In a small bowl, stir together the ketchup, Worcestershire sauce, brown sugar, and Dijon mustard until smooth. Set the glaze aside.

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