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Turkey Meatloaf

Warm up with this gluten-free and dairy-free take on a classic comfort food. The Garlic & Parmesan Plentils in this recipe add the perfect touch to this allergy-friendly spin on a timeless favorite!

Makes 4 servings


  • For the Main Recipe:
  • 1/2 C. chicken stock
  • 2 T. ground flax
  • 1 yellow onion, finely diced
  • 2 cloves garlic, finely minced
  • 2 T. dried oregano
  • 1 t. salt
  • 1 ½ lbs. ground turkey
  • 1 T. tomato sauce
  • For the Topping:
  • 2 T. tomato sauce + 1 T. brown sugar or maple syrup + 1 t. dried oregano


  1. Preheat oven to 375°
  2. In a small bowl, mix together the warmed chicken stock and ground flax. Set to the side while you prepare the rest of the meatloaf.
  3. Preheat a medium sauté pander 1 minute. Add 1 T. olive oil and then the diced yellow onions. Sauté 4-5 minutes until translucent. Add the minced garlic and sauté another minute. Pour into a large bowl.
  4. Add the chicken stock/flax mixture, the ground Plentils, the dried oregano, salt, ground turkey and tomato sauce. Mix together with your hands until evenly combined and then press into an oiled loaf pan.
  5. Remove from heat and allow to cool.
  6. Mix together the topping of tomato sauce, brown sugar and dried oregano and pour over the top.
  7. Bake at 375° for 60-70 minutes. Remove and cool 10 minutes. Slice and enjoy!

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