Low FODMAP Everyday Meatloaf

Instructions

For the sauce

1. Whisk all of the sauce ingredients together; set aside.

For the meatloaf

1. Position rack in center of oven. Preheat oven to 350F. Have a roasting pan ready. Finely chop bell pepper. Chop parsley and green parts of scallions.
2. Grind the bread slices in a food processor fitted with a metal blade until finely ground.
3. Measure out 3/4 cup (per batch) of soft breadcrumbs and combine the measured breadcrumbs with milk in a large mixing bowl; allow the breadcrumbs to absorb the milk for 5 minutes. (Any extra breadcrumbs can be frozen in a zip top bag and saved for another use).
4. Add eggs, carrot, red bell pepper, parsley, scallions, Worcestershire sauce, olive oil, salt, thyme, a generous amount of black pepper, and ground meats to the same bowl and use your hands to mix well.
5. Scrape meatloaf mixture into center of roasting pan and use your hands to form an oval loaf shape about 9 inches long, 6 inches wide and 2 inches thick (per batch).
6. Spread about half of the sauce on top of the loaf, coating the top and sides. Reserve any remaining sauce to serve alongside cooked meatloaf.
7. Use your fingers to lay bacon over the meatloaf on a slight diagonal, tucking the ends underneath the loaf. The sauce will help the pieces stick and stay in place.
8. Cook for about 55 minutes -1 hour, or until meat is cooked through and the bacon is crisp.
9. An instant-read thermometer inserted in the center of the loaf should read 160F.
10. You can crisp up the bacon further, if you like, by placing meatloaf under the broiler for 30 seconds -1 minute, taking care not to burn.
11. Meatloaf is ready to cut into slices and serve with the reserved sauce alongside. We like it hot, room temperature, or the next day in a sandwich.
12. Any leftovers can be wrapped well with plastic wrap and refrigerated for up to 3 days.