Low FODMAP Stuffed Meatloaf Made Simple
Meatloaf is so easy to make – even one that is a bit fancy, like this Stuffed Meatloaf with Spinach & Provolone.
You still basically dump and mix everything together, but instead of forming into a loaf, you pat the mixture out onto a piece of parchment paper, stuff it with cheese, spinach and red peppers, then roll it up, jelly-roll style.
Low FODMAP recipes don’t have to be dull!
Meatloaf Versatility
Not only is this stuffed meatloaf fancy enough for guests, it is actually just as great cold for sandwiches, making it super versatile. And the recipe makes a lot, so you will have some lunch options built in.
Fresh Breadcrumbs
I use Udi’s white sandwich bread to make the breadcrumbs. I simply tear slices into hunks and process into fluffy crumbs pulsing on and off in a food processor fitted with a metal blade.
Any extra can be frozen for later use.
Make Some Mashed, Smashed or Steamed Potatoes!
We think this meatloaf is best with a side of potatoes. Did you know that potatoes contain NO FODMAPs according to Monash University? Read our article, No FODMAP Foods for more info.
And we have recipes for you for steamed, mashed or smashed – and French fries!
For additional meatloaf inspiration, check out our Low FODMAP Turkey Meatloaf with Mushrooms & Roasted Red Pepper Ketchup and our Everyday Meatloaf.
Stuffed Meatloaf with Spinach & Provolone
This Stuffed Meatloaf with Spinach & Provolone looks a tad fancy but is very easy to make - and leftovers make incredible sandwiches!
Ingredients:
- 8 ounces (225 g) baby spinach, cleaned
- 2 1/2 pounds (1.2 kg) ground beef, preferably about 85% lean
- 2 1/2 cups (130 g) fresh soft low FODMAP gluten-free breadcrumbs
- 1 cup (240 ml) Fody Marinara Pasta Sauce
- 3/4 cup (48 g) finely chopped scallions, green parts only
- 1/3 cup (10 g) finely chopped fresh flat-leaf parsley
- 2 large eggs, at room temperature, well beaten
- 1 tablespoon Garlic-Infused Oil, made with olive oil, or Fody Garlic-Infused Olive Oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 10 ounces (280 g) Provolone sliced thinly
- 3/4 cup (140 g) chopped jarred, drained roasted red pepper
Preparation:
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Position rack in middle of oven. Preheat oven to 350°F/180°C. Have a large rimmed half-sheet baking pan ready to use.
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Place spinach in a large pot and sprinkle with a little water. Cover and heat over low heat until spinach wilts and is tender, about 5 minutes. Drain in colander and press the spinach very firmly with the back of a sturdy spoon. Scrape into a clean tea towel and wring dry over the sink - there will be a lot of liquid exuded and you want the spinach as dry as possible. Set aside.
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In a large bowl place the beef, breadcrumbs, Fody Marinara Pasta Sauce, scallions, parsley, eggs, oil, basil, oregano and red pepper flakes. Season with salt and pepper then use hands to bring the mixture together until very well mixed.
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Lay a large piece of parchment on your work surface. Pat the meatloaf mixture out to approximately a 15-inch wide by 10-inch (38 cm by 25 cm) tall rectangle. Lay the slices of Provolone in a single layer all over the meat. Make a horizontal ribbon of spinach in the center of the rectangle. Scatter the chopped red pepper on either side of the spinach. Use your hands to pick up the near, long edge of parchment and use it to begin rolling up the meatloaf, jellyroll style - take care not to role the paper up with the meatloaf! Use the paper to help transfer the meatloaf onto your large rimmed baking sheet pan, on the diagonal to fit, and seam side down. Use hands to gently firm it if necessary.
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Bake for about 40 to 50 minutes or until cooked through. Allow to sit for about 5 minutes before slicing. Any leftovers can be wrapped well with plastic wrap and then foil and refrigerated for up to 4 days. We love meatloaf sandwiches with mayonnaise and lettuce - or try with Fody French Salad Dressing.
Notes:
Tips
- This meatloaf is a little fancier than most, but just follow our instructions using the parchment paper and you will be able to roll up and stuff your meatloaf like a pro!
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Made this tonight and it was amazing! Have been a little discouraged with some low fodmap recipes as I find them a little bland. This was not at all! Very flavorful and tasty! I used Ians packaged gf breadcrumbs and did not add the roasted red pepper only because of my kids’ preferences. I also added a sauce to the top halfway through cooking time. It is one that I have used on other meatloaf recipes and I think it adds a lot to the meatloaf. It is 4 Tbsp brown sugar, 4 Tbsp yellow mustard and 2/3 cup paleo ketchup (I had this ketchup on hand as I make it quite often and freeze it into smaller portion sizes). I will be making again and again! Excellent recipe!
Brandi, what a great message; thank you for writing. Every time I make meatloaf I am reminded that I should make it more often! Great hot and then cold in sandwiches. It is also just as easy to make a double batch and freeze one raw for future use. As long as your paleo ketchup is low FODMAP, this is a great variation. So many of the homemade ketchup recipes rely on hefty portions of garlic and onion powder, which can be problematic for many. But if your recipe is your standby, you already know that you tolerate it well. Just wanted to point out for others to watch out for those ingredients. That said, this is a great teaching opportunity because even the commercial ketchups tested and deemed low FODMAP by Monash are prepared with some amount of onion and/or garlic, which is typical in purchased ketchups. It all comes down to portion control! So happy to hear you enjoyed this recipe – there is NO NEED to go without flavor while following the diet!
Very good point about the sauce. Yes, all ingredients are low FODMAP. The base to my ketchup is tomato paste and the brand I buy has no onion and no garlic and no other potential problem ingredients. The rest of the ingredients I use for the ketchup are also low FODMAP. It does call for garlic powder, however, I omit that. Made this again the other night and continues to be a hit at our house.
Sounds delicious!