Turkey Meatloaf

Turkey Meatloaf

Simply the yummiest egg-free, gluten-free meatloaf around!


For the main recipe:
1 C seasoned breadcrumbs* (see recipe below)
1 medium onion, chopped fine
1 clove garlic, minced
1 cup chicken stock
1 T tapioca flour
1-1/2 lbs ground turkey, beef, or chicken
1 t salt
1 T gluten-free ketchup (optional)

For the Crunchy Flax Seasoned Bread Crumbs:
2 medium sized onions, a little over a pound OR 2 oz granulated onion or dehydrated onion powder, about ¼ C
3 C Enjoy Life Crunchy Flax Cereal
1-1/2t dry parsley flakes
1 t ground coriander
½ t rosemary
½ t garlic powder
¼ t ground black pepper
¾ t salt

For the sauce (optional):
¼ C gluten-free ketchup
1T mustard (optional)
1 t packed brown sugar


For the Crunchy Flax Seasoned Bread Crumbs:
If making your own dehydrated onions, preheat oven to 200 F.

Slice onions thinly and toss with 1 T salt. Allow to sit for about 30 minutes.

Squeeze out extra onion juice and reserve for other recipes.

Spread on a lightly oiled sheet of tinfoil OR parchment. Place in oven and bake until onions are lightly gold and dry.

Once cool, process in a food processor until coarse. Add the rest of the ingredients and process until fine. Use immediately or store in airtight container in freezer until needed.

If using store-bought onion powder, place all ingredients in food processor and process until fine. Use immediately or store in airtight container in freezer until needed.


For the main recipe:

Preheat oven to 375F. Line a sheet tray or loaf pan (your choice) with parchment or non-stick spray.

Sautee the onion and garlic until onion is translucent, about 5-7 minutes. Remove from heat and allow to cool.

Meanwhile, make tapioca gel: combine cold chicken stock with tapioca. While stirring, bring to a simmer. Remove from heat immediately and allow to cool.

In a large bowl, combine turkey meat, cooled onions, and bread crumbs. With your hands, work together the ingredients until combined. Add in the 1T ketchup and tapioca gel, again working with your hands until combined. Shape into a loaf and place in loaf pan or directly on sheet pan for a ‘free-form’ meatloaf.

Combine the mustard, ketchup and sugar together. Pour over top of meatloaf, if desired.

Bake in 375F oven for approximately 60 to 70 minutes, or until cooked through. Do not overcook.

Remove from oven and allow to sit for 10 minutes. The meatloaf can be easily sliced and served as is or on sandwiches. Serve immediately, freeze or refrigerate for up to 3 days.