This delicious recipe was made possible because I am lucky enough to have many of FODMAPPED’s line of certified low-FODMAP products on hand. As an Ambassador for the world’s first certified low-FODMAP products, cooking low-FODMAP has never been so easy. The time when I first started the diet and no certified low-FODMAP products existed, seems so long ago. Now that I have been using FODMAPPED products and other certified low-FODMAP products, I have forgotten how time-consuming the diet was. I made almost everything from scratch, which I really enjoy doing, but just not on the days where I have a million things to complete. So if you are super busy like I am, and also want to eat with confidence knowing your gut is less likely to have an IBS episode, I definitely recommend stocking your pantry with FODMAPPED’s line of pasta sauces, curry simmer sauces and stir-fry sauces, soups and the ever-so-convenient FODMAPPED Slow Cooked Chicken Stock which you can use for so many dishes (not just to make soup!). Scroll to the bottom of this recipe to see where you can pick up FODMAPPED products.
In the recipe below I used FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce and it’s been a hit around my house for so many other dishes. My Italian/Brazilian mother-in-law is visiting and I made her and my husband a dish the other day using this same sauce and she loved it. That says a lot coming from someone with Italian roots, and who has enjoyed many a great Italian meal in her time. The dish I made for her was the night I took a red-eye to New York. I wanted to make sure she and my husband had something to eat before they had a week ahead of caring for my son while I was away. My husband is not much of a cook (he makes great steak and cheese sandwiches) so I couldn’t leave them hanging. Making a one-pot meal was the answer and mine consisted of FODMAPPED’s sauce, diced eggplant, diced chicken, spinach, canned chickpeas (drained and rinsed, 1/4 cup serving per person is low-FODMAP), rice pasta and mozzarella cheese. I wish I had snapped a photo of that dish, but I’m sure I’ll make it again as it was so flavorful and easy to make. If you’ve been following along with my recipes, I will have more easy recipes for you this summer!
Low-FODMAP Sage & Mozzarella Stuffed Meatloaf
- 1 lb ground turkey meat
- 1 lb ground pork
- 1 whole egg
- ¾ teaspoon salt
- 1 cup FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce, divided
- ¼ cup gluten-free breadcrumbs
- ¼ teaspoon pepper
- 1 tablespoon fresh, shredded sage leaves
- 1/2 teaspoon basil leaves
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 2 1/4 cups reduced fat shredded mozzarella cheese, divided
- 2 cups loosely packed fresh baby spinach leaves
- Heat oven to 350°F. In a large bowl, mix ground turkey and pork, egg, salt, a 1/2 cup FODMAPPED Slow Roasted Vegetables Tomato Pasta Sauce, the bread crumbs, pepper, sage leaves, basil, thyme and oregano.
- On foil, pat meatloaf mixture to a 12” x 8-inch rectangle. Using 2 cups of the cheese, sprinkle evenly over the meatloaf and gently press into meat. Top with spinach leaves. Starting at short end of foil, roll up tightly, and use your foil to start rolling and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12” x 8-inch (or 2 quart) glass baking dish.
- Bake 1 hour. Spread remaining FODMAPPED pasta sauce over top with a ¼ cup cheese. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand up to 10 minutes before serving.