When thoughts turn to dinner, I either ask my husband what he wants or I consult my taste buds. They never lie. Decision made, I walk down to the shops and purchase what I need. Then I loop down to the beach and walk along the sand and back home. The other day, even though it is the middle of summer and we have hit some seriously hot weather, for some reason my taste buds told me meatloaf. They also told me curry so smarty pants here combined the two and came up with this recipe – curry meatloaf. If you have reflux as well as IBS, do go easy on the spices.
Curry Meatloaf - Low Fodmap & Gluten-Free
Author: Suzanne Perazzini
Serves: 4
Ingredients
- 500gms minced beef
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp cumin seeds
- 1 tsp coriander
- Cooking oil
- ½ a leek - green part only, chopped finely,
- ½ a red bell pepper, chopped finely
- 1 stalk celery
- 1 egg
- Salt & pepper
Method
- Heat oven to 180°C/350°F.
- Heat the oil in a pan and add the spices.
- Cook the spices for a few minutes to release the aromas.
- Add the chopped up vegetables and cook until soft.
- Mix the vegetables with the meat and egg.
- Oil a loaf tin and press the meat mixture into it.
- Place in the oven and bake for about 20 minutes if you use mini loaf tins like me or longer for a larger tin.
I buy and use turkey mince in recipes that call for minced/ground meat.
Yes, turkey mince would be equally good.
I love the expression “I consult my taste buds”, I have to write it down <3
LOL. I have moments of brilliance!
I love meatloaf; it’s great comfort food. And a meal that everyone in the family will eat. How wonderful to be having some fabulous summer weather – I never complain about the heat! xx
I love summer too but I am no longer that good in too much heat. It saps my energy. Rather this than winter though.