Delicious and Easy Turkey Meatloaf (Gluten Free)
Packed with Italian inspired flavors and made with gluten-free panko, this dish is perfect for those seeking a nutritious meal without sacrificing taste. Whether you're managing a gluten intolerance or simply exploring new recipes, this turkey meatloaf is sure to become a family favorite.
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Equipment
- loaf pan
Ingredients
- 1 pound ground turkey 85/15 is best
- 1 cup gluten free panko seasoned (see below)
- 1/2 cup milk
- 1/2 onion 1/2 of a medium/small onion, chopped
- 1/4 cup celery chopped, about 2 celery sticks
- 1/2 cup mozzarrella shredded
- 1 large egg
- 1 cup ketchup divided, 1/2 for mixing and half for the top
- salt and pepper as needed
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 cup fresh parsley garnish
- 1/2 teaspoon salt
Seasoning for the Panko
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Start with seasoning the gluten free panko. In a small bowl, add the panko along with the seasonings. Mix with whisk to combine.
- In a large bowl, combine the ground turkey along with 1/2 of the ketchup and all the other ingredients. Save the remaining ketchup for the topping.
- Grease the loaf pan with olive oil.
- Place meatloaf into the pan. Put the loaf pan on a baking sheet and place in the oven for 40 minutes.
- After 40 minutes, spread the remaining ketchup over the top. Place back in the oven for additional 10 minutes.
- Turkey meatloaf is done when the internal temperature reaches 165 degrees F.
- When meatloaf is done, let it rest for about 15 minutes before cutting. Sprinkle fresh parsley over the top to serve.
Notes
Notes:
- Having gloves to mix the meatloaf.
- Using a thermometer to temp it.
- You can add sugar to the ketchup you are putting on top of the meatloaf but ketchup is already sweet so it's not needed.
- Making meatloaf the night before and serving it the next day helps the flavors mold together and also with slicing the meatloaf.
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Use a food processor for the onions and celery.
FAQ How long should meatloaf rest before cutting? Let the meatloaf rest for about 10-15 minutes before removing from the pan. Storing leftovers Store leftover in an airtight container for 3-4 days. Reheat in the microwave on high for about 1 minute .
Nutrition
Calories: 288kcalCarbohydrates: 34gProtein: 23gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 91mgSodium: 10407mgPotassium: 422mgFiber: 2gSugar: 10gVitamin A: 755IUVitamin C: 5mgCalcium: 111mgIron: 2mg
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