Low FODMAP Stuffed Meatloaf with Spinach & Provolone

Name: Low FODMAP Stuffed Meatloaf with Spinach & Provolone
Total time: 80 min
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,; 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)

www.fodmapeveryday.com

This low FODMAP recipe for Stuffed Meatloaf with Spinach & Provolone is very easy to make, makes perfect company fare - and is even good cold in a sandwich.

View full recipe on www.fodmapeveryday.com

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