Ingredients


1 tbsp sunflower oil

2 large zucchini, grated and squeezed

500g pack turkey mince

2 sprigs thyme, leaves removed

85g gluten free breadcrumb

1 tbsp Parmesan

100g grated mozzarella

1 egg, beaten

2 rashers lean back bacon, fat trimmed, chopped


Serves - 4







Method


Heat oven to 220C/fan 200C/gas 7. Heat the oil in a frying pan, then soften the zucchini for 5 mins.

Line the base of a 28 x 18cm baking tin with greaseproof paper.

Mix the mince, thyme, two-thirds of the gluten free breadcrumbs, zucchini, cheeses and egg together with a little seasoning, then tip into the tin.

Press the mixture firmly into the tin, then ruffle the surface with a fork.

Mix the remaining gluten free breadcrumbs and bacon together and scatter over the top.

Cook for 15 mins, then finish under the grill until golden and crisp on top. Serve with boiled potatoes and carrots.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Turkey, thyme & zucchini meatloaf
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