w/o Turkey Meatloaf
Think all turkey meatloaf is dry as dust?
Not this recipe. My secret is to sauté onion and mushrooms together in olive oil prior to adding them to the meatloaf mixture. This additional step is well worth it, because it mellows the onion and guarantees your meatloaf will be nice and juicy — no chain saws required.
I’ve been making this turkey meatloaf for years because my family loves it. I usually serve it with my magic mashed potatoes and peas & carrots (which is the ultimate comfort food combo).
Any leftovers heat up beautifully too — if you’re lucky enough to have any!
INGREDIENTS:
1 small yellow onion, diced
1 cup diced white button mushrooms
1 to 2 tbsp olive oil
2 cups dried gf/fa breadcrumbs (like 4C Plain GF)
1 teaspoon kosher salt
1 teaspoon of fresh chopped herbs (like sage and/or thyme) or dried Italian seasoning (optional)
2 pounds ground turkey (can swap 1 pound of turkey for pork)
1/4 cup gf/fa alternative milk (like Oatly)
1/2 cup ketchup
METHOD:Preheat oven to 400℉.
Prep a 9” by 5” meat loaf pan by spraying it lightly with canola or olive oil (to make clean up easier).
Add the olive oil to a large saucepan and warm over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the onions begin to turn golden and translucent. Remove from heat. Add the breadcrumbs, salt, and herbs (if using) to the pan and stir to combine. Let cool for 10 minutes.
Meanwhile, add the ground turkey to a large bowl, along with the milk.
When the mushroom mixture is cool enough to handle, add it to the bowl of ground turkey and mix until well blended, but be careful not to overmix. Spoon into the loaf pan and pat down evenly. Spread the ketchup over the top in a nice even layer.
Bake in oven for 1 hour (or until internal temp reaches 165). When done, let stand for 10 minutes before slicing and serving.
Enjoy!
This recipe can easily be made without gluten and the top nine food allergens.
Only nine foods are responsible for about 90% of food allergies in the United States: wheat, milk, soy, egg, peanuts, tree nuts, fish, shellfish, and sesame. It’s your personal responsibility to source safe ingredients, and check the safety of products I recommend (as manufacturer’s can change their formulas at any time without warning). Check out my Food Label Guide to learn how.
Always use safe handling practices when preparing gluten and allergen-free recipes:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces and use clean equipment.
Avoid cross contact of ingredients that aren’t safe and be mindful that allergens can become airborne in flour or powdered form.
Don’t share equipment among recipes. For example: use a dedicated spoon for regular pasta and another for gluten-free pasta — don’t use one spoon to stir both pots.
Clean your grill, use a clean grill pan, or tin foil barrier when preparing a Without Options recipe.
Save the packaging (or snap a photo of the ingredient list) of any processed items you use in a Without Options recipe. You can then share that information with your food sensitive guests if necessary.
Spirits and liquor are exempt from labeling laws and may contain allergens. For this reason, always consult guests before serving them alcohol (whether in a recipe or on it’s own).
Regarding processed ingredients: Always inspect the label of each product, every time, as manufacturer’s recipes and formulas can change (often without warning) and can vary between product size.
