Low FODMAP Garlic Herb Lamb Meatloaf with Lemon

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Low FODMAP Garlic Herb Lamb Meatloaf with Lemon

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Ingredients

6 servings

For the meatloaf

2 lbs ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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½ cup plain breadcrumbs
⅓ cup whole milk
2 large eggs, lightly beaten
4 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.
¼ cup fresh flat-leaf parsley, finely chopped
1 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 tbsp lemon zest (from about 2 lemons)
1 tbsp lemon juice
1 tsp ground cumin
1 tsp kosher salt
½ tsp black pepper

For the glaze

⅓ cup tomato paste
Ingredient note
A serving of up to about 1 1/3 tablespoons of tomato paste is low in FODMAPs. This recipe contains only about 2 2/3 teaspoons per serving, making it likely Low FODMAP. If you prefer to always avoid tomato paste, please tap it and change its rating to Red.
1 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Ingredient note
A serving of up to about 1/2 teaspoon of honey is low in FODMAPs. This recipe contains only about 1/6 teaspoon per serving, making it likely Low FODMAP. If you prefer to always avoid honey, please tap it and change its rating to Red.
½ tsp dried oregano

For serving

lemon wedges, for serving (optional)
fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
2
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk and form a soft paste.

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