Low FODMAP Meatloaf with Herb Glaze
Meatloaf is one of those deeply satisfying comfort foods that can feel completely off-limits when you're navigating a low-FODMAP lifestyle — but this version proves it doesn't have to be. The trick is in the swaps that actually work: garlic-infused oil delivers all that savory depth without the fructans, scallion greens stand in for onion, gluten-free breadcrumbs bind everything together, and lactose-free milk keeps the texture moist and tender. Smoked paprika, dried thyme, tamari, and Dijon bring serious flavor to the loaf itself, so nothing feels like a compromise. The real showstopper is the herb glaze — a quick mix of crushed tomatoes, maple syrup, tamari, and mustard that gets layered on twice during baking for a sticky, caramelized finish. Portioned across 6 servings, every ingredient stays well within safe thresholds, so you can eat without doing mental math at the dinner table. Let it rest a full ten minutes before slicing and you'll get clean, juicy pieces that hold together beautifully — exactly what a proper meatloaf should do.
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Learn more →Ingredients
6 servings
For the meatloaf
- 2 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- ½ cup gluten free breadcrumbs
- ¼ cup lactose-free milk
- 2 large eggs
- 2 tbsp tamari
- 1 tbsp dijon mustard
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 lb ground beef (80/20)
For the glaze
- ¼ cup canned crushed tomatoes
Ingredient noteCrushed tomatoes only become a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2 teaspoons per serving, so it is likely Low FODMAP. If you prefer to always avoid crushed tomatoes, please tap it and change its rating to Red.
- 2 tbsp maple syrup
- 1 tbsp tamari
- 1 tsp dijon mustard
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan.
- 2
Heat the garlic-infused oil in a small skillet over medium heat. Add the scallion greens and cook, stirring, until softened and fragrant, about 2 minutes. Remove from heat and let cool slightly.
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