Low FODMAP Chicken Meatloaf

Made with lean ground chicken and gentle dried herbs, this easy meatloaf is both light and flavorful. Almond meal keeps it gluten-free and moist, while FODY’s Low FODMAP BBQ Sauce adds a rich, tangy topping without upsetting your gut. It bakes in just 35 minutes—making it a go-to weeknight dinner that’s fully FODMAP-safe and easy on digestion.

Ingredients Needed:

• 1 lb ground chicken: lean and protein-rich
• ¼ tsp sea salt: for balanced flavor
• 1 tsp Italian seasoning: check label for no onion or garlic
• ¼ tsp dried oregano: adds herby depth
• ¼ tsp dried basil: for mild sweetness
• ¼ tsp dried chives: onion-free flavor
• 4 Tbsp almond meal: keeps it gluten-free and tender
• 1 egg: helps bind the loaf
• 2 Tbsp FODY BBQ Sauce: Low FODMAP certified

How To Make Low FODMAP Chicken Meatloaf:

Preheat the Oven:
Set your oven to 400°F (204°C). Lightly spray a small loaf pan with olive oil cooking spray.

Mix the Ingredients:
In a large bowl, combine the ground chicken, herbs, almond meal, egg, and salt. Do not add the BBQ sauce yet.

Form the Loaf:
Scoop the mixture into the prepared loaf pan. Use the back of a spoon to smooth the top.

Add the Glaze:
Spread the FODY BBQ sauce evenly over the top of the loaf.

Bake:
Bake for 30–35 minutes, or until the internal temperature reaches 165°F (74°C).

Serve Warm:
Let rest for a few minutes before slicing and serving.

Recipe Tips:

• Use only FODMAP-certified BBQ sauce like FODY to stay safe
• Almond meal adds moisture—don’t replace with wheat-based breadcrumbs
• Make sure your dried herbs contain no onion or garlic powder
• Let it rest before slicing for cleaner cuts

How to Store & Reheat:

• Room Temperature: Not recommended—always refrigerate
• Fridge: Store in a sealed container up to 3 days
• Freezer: Slice and freeze for up to 2 months. Reheat in oven or microwave

Nutrition Facts (per serving, approx.):

• Calories: ~240
• Sodium: ~320 mg
• Protein: ~24 g
• Fat: ~13 g
• Carbs: ~5 g
• Fibre: ~1 g
• Sugar: ~2 g

FAQs:

Can you make chicken meatloaf Low FODMAP?
Yes! Use ground chicken, almond meal, and certified Low FODMAP BBQ sauce like FODY for a gut-friendly option.

Is almond meal safe on a Low FODMAP diet?
Yes, in small portions. This recipe uses a FODMAP-safe amount per serving.

What herbs are safe on a Low FODMAP diet?
Dried oregano, basil, and chives are all safe when used in small amounts without garlic/onion powder.

Can I freeze this chicken meatloaf?
Yes, slice and store in airtight containers for easy reheating later.

Try More Recipes:

• Low FODMAP Turkey Meatloaf
• Low FODMAP Beef Meatloaf
• Low FODMAP Hot Chocolate

Low FODMAP Chicken Meatloaf

Recipe by Evelyn ReedCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

35

minutes

Calories

240

kcal

A quick, herby chicken meatloaf with a sweet BBQ glaze—easy, gluten-free, and IBS-friendly.

Ingredients

• 1 lb ground chicken

• ¼ tsp sea salt
  

• 1 tsp Italian seasoning
  

• ¼ tsp oregano
  

• ¼ tsp basil
  

• ¼ tsp chives
  

• 4 Tbsp almond meal
  

• 1 egg
  

• 2 Tbsp FODY BBQ Sauce
  

Directions

• Preheat oven to 400°F (204°C). Spray a small loaf pan with olive oil spray.
  
• Mix chicken, herbs, almond meal, salt, and egg in a bowl.
  
• Press into loaf pan and smooth the top.
  
• Spread BBQ sauce evenly on top.
  
• Bake 30–35 minutes or until internal temp reaches 165°F (74°C).
  
• Let rest before slicing and serving.