Your economical SIBO option with a saucy edge
‘The humble meatloaf will become a family favourite once more. Filled with the right mix of herbs and spices, and drizzled with a delicious roasted tomato and capsicum sauce, this economical meal will feed a family of four and leave left overs for lunch the following day.’ Rebecca Coomes
Rebecca Coomes’ recipes are all created to be in alignment with Dr Nirala Jacobi’s Bi-Phasic Diet. We fully support you to use Rebecca’s recipes as a resource during treatment. Access all of Rebecca’s recipes to help you to have a smooth and satiated SIBO recovery.
Classification: Phase 1 Semi Restricted, GF, DF
- 500g beef mince
- 1 tbs lard
- 5 rashers free range bacon, free from sugar and nitrates, diced
- 1 leek, diced
- 1 carrot, grated
- 1 zucchini, grated
- 2 tbs coconut flour
- 1/3 cup roasted tomato and capsicum sauce (see recipe page 137 of SIBO Family Favourites Cookbook)
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp pepper
Roasted tomato and capsicum sauce
(See recipe page 137 of SIBO Family Favourites Cookbook)
Pre-heat the oven to 200oC / 390oF.
Heat a fry pan over a medium heat. Melt the lard then add the chopped bacon to the pan and cook until it is crispy and the fat has rendered out of the bacon. Add the leek to the pan and cook, stirring frequently, until the leek is soft and caramelised in the bacon fat. Remove from the heat and cool slightly.
Place the leek and bacon mixture and all remaining ingredients for the meatloaf in a large bowl, then mix thoroughly. If the mixture looks too wet, add another tablespoon of coconut flour.
Place the meatloaf mixture into a non-stick loaf pan, then place it in the oven for 1 hour or until cooked through to the centre.
To serve, re-heat the tomato sauce and pour over a thick slice of meatloaf. Steamed vegetables are a perfect accompaniment for this meal.
About the Author
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.