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Low FODMAP Vegetable Meatloaf with Balsamic Glaze
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425 degrees. Heat the oil in a large saute pan over medium-high heat. Add the zucchini, bell peppers, and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  2. Whisk the egg and fresh herbs together in a large bowl. Add the turkey, almond flour, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar, and the cooled vegetables. Mix until just combined.
  3. Gently press the mixture into a 9x5 inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar, and 1/4 teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours, or until the internal temperature reaches 165 degrees. Let rest for 10 minutes before slicing.

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