SERVES 6
Everybody loves meatloaf, and garlic mashed potatoes is its natural partner in crime. Thanks to the garlic-infused oil, there is no garlic in the mashed potatoes, so the dish is safe for everyone to enjoy.
Nonstick cooking spray
1½ pounds (700 g) extra-lean ground beef
½ cup (125 ml) tomato paste
¾ cup (90 g) dried gluten-free, soy-free bread crumbs*
2 large eggs, lightly beaten
2 teaspoons garlic-infused olive oil
2 teaspoons olive oil
Small handful of flat-leaf parsley leaves, roughly chopped
¾ teaspoon ground ginger
1 teaspoon chili powder
1½ teaspoons cayenne pepper
1½ teaspoons sweet paprika
Salt and freshly ground black pepper
GARLIC MASHED POTATOES
4 potatoes, peeled (if desired) and quartered
1 tablespoon garlic-infused olive oil
2 tablespoons (30 g) salted butter
⅓ cup (80 ml) low-fat milk, lactose-free milk, or suitable plant-based milk
Salt and freshly ground black pepper
Green salad or vegetables, for serving
* You may make your own bread crumbs by processing gluten-free, soy-free bread into crumbs in a food processor. Breads that include soy lecithin are suitable on the low-FODMAP diet.
1. Preheat the oven to 350°F (180°C). Line an 8½ x 4½-inch (21.5 x 11.5 cm) loaf pan with foil and spray with cooking spray.
2. Combine the beef, tomato paste, bread crumbs, eggs, garlic-infused oil, olive oil, parsley, ginger, chili powder, cayenne, paprika, salt, and pepper in a large bowl. Mix well with your hands. Press into the loaf pan.
3. Bake for 40 to 45 minutes, until cooked through. (The juices will run clear when you pierce the center with a small knife.) Let rest for at least 5 minutes before serving.
4. Meanwhile, to make the garlic mashed potatoes, cook the potatoes in a saucepan of boiling water until very tender, about 10 minutes. Drain. Mash with a potato masher. Stir in the garlic-infused oil, butter, and milk and season with salt and pepper. Adjust the ingredients for taste or texture if needed.
5. Cut the meatloaf into thick slices and serve with a generous spoonful (or two) of mashed potatoes and your choice of salad or vegetables.
PER SERVING (not including the green salad): 437 calories; 29 g protein; 23 g total fat; 8 g saturated fat; 28 g carbohydrates; 3 g fiber; 370 mg sodium