Know what really sucks? When you’re sick and can’t eat your usual “sick day” food. You know what I’m talking about? That thing you make every time you’re really, really feeling crap – the only thing you can stomach, the one plate of food you know will make you feel a little better. Mine is a bowl of pasta (preferably penne or spirals) with a little melted butter and salt. That’s what my grandmothers used to make me when I was sick as a little person, and that’s what I still crave, even now. Just plain, boiled pasta, with a bit of melted butter. Stupid low FODMAP crap won’t allow it, though (ohh gluten, my good friend, can’t wait to get you back in my life!), so I’m suffering through this stupid bloody flu without it.
That’s ok though – a few weeks ago, I found this amazing recipe for a FODMAP friendly meatloaf on Strands Of My Life – I played around with it a little and now have a back up, sick day, winter comfort food dish – happy days! It’s not a gourmet dinner (we take advantage of tinned tomato soup here), but it is warm and comforting, and, more importantly (particularly when you’re sick), it’s quick and easy. It also makes for pretty good left overs, and you can mess around with the herbs and spices as much as you want to get whatever flavour you feel like. So, here’s how we do mini meat loaves with roast veggies for winter-flu-feel-like-crap dinner!
Ingredients (makes 4)
– 2 slices gluten free bread (or a cup of oats if you don’t have any bread)
– 1 tbsp paprika (I like the sweet smokey stuff)
– 1 tbsp dried basil
– 1 tbsp dried oregano
– salt & pepper
– small handful of freshly grated parmesan cheese
– 1 egg, lightly whisked
– 300g beef mince
– 300g pork mince
– oil (any is fine, but my preference is garlic infused olive oil, to give it all a bit more flavour, seeing as I can’t actually use onion or garlic in the meatloaf)
– 2 tins tomato soup (just check the ingredients – don’t want any FODMAPs in there, and gluten, lactose, onion or garlic are the usual offenders)
– veggies of choice to roast (I like zucchini and eggplant)
2. Pour the crumbs into a large bowl, add the egg and meat, and mix together well with your hands, then shape the meat into 4 small loaves.
3. Heat a large pot over medium heat with a little oil, and brown off the loaves until they all have a nice, golden brown crust.
4. Reduce the heat to low and add the tomato soup. Place the lid on the pot and simmer for 20-25 minutes, until cooked through – it’s a good idea to turn the meat loaves every now and then so they cook evenly.
5. While the meat loaves are cooking, get the veggies into the oven to roast, as well.
6. Serve up your mini loaves with roast veggies and the tomato soup poured over them.
P.S. apologies for the poor quality of photos – they were just still too hot and steamy, and I wanted to dig in and eat before they cooled down hehe