Low FODMAP BBQ Chicken Meatloaf

Note from Tara: My husband is a sauce-lover through and through. Even before I started following a Low FODMAP diet to help with my personal digestive issues, I was the type of gal who savored the flavor of plain foods asking for sauces and dips on the side. My husband? Quite the opposite…he always requested more sauce! When I started following a Low FODMAP diet to assist with my SIBO and IBS, I immediately discovered that all sauces and seasonings were off limits unless they were homemade. Thankfully, I’ve enjoyed the process of re-learning how to flavor meals without the use of garlic and onions! Even though I can whip up a deliciously tasty Low FODMAP meal, I have YET to master a homemade Low FODMAP BBQ Sauce. Thankfully Fody Foods has me (and my sauce-loving husband!) covered with their Low FODMAP Traditional BBQ Sauce. This meatloaf is made with ground chicken, almond meal, an egg, and seasoned with a variety of Low FODMAP Italian seasonings. Almonds can be high FODMAP foods in certain amounts, so I made sure that the portion of almond meal in a serving of this recipe was less than the maximum serving size of a quarter cup according to the Monash University Low FODMAP App. This meal is wonderful with a side of roasted potatoes, kale salad, or any of your favorite Low FODMAP side dishes. Enjoy!

Preheat the oven to 400℉. Lightly spray a small loaf pan with olive oil cooking spray. Combine all ingredients EXCEPT the BBQ sauce in a large bowl. Pour the mixture into the prepared loaf pan and smooth the top with the back of a spoon. Spread the BBQ sauce on top of the loaf. Bake at 400 degrees for 30 – 35 minutes or until the meatloaf has an internal temperature of 165℉.