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Gluten Free Turkey-Vegetable Meatloaf

Yields: 5-6 servings

Ingredients (Use organic where possible)

Base Recipe

  • 1 1/4 lb of ground turkey
  • 1/4 cup finely chopped green onion
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped zucchini
  • 1/4 tsp Himalayan salt
  • 1/4 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp fresh-ground pepper

Add to the above Base Recipe:

  • 1 large pastured egg
  • 1/4 tsp Italian herb seasoning
  • 1/4 tsp dried parsley (or 1/2 tbsp fresh)
  • 2 tbsp ketchup (or 1 Tbsp tomato paste if doing Whole30)
  • 1/3 cup GF breadcrumbs (or substitute with blanched almond flour if doing Whole30)


  1. Preheat oven to 350 degrees. Heat a skillet to medium-high heat and add about one tablespoon of virgin olive oil. Sauté finely chopped onion, carrot, zucchini and garlic until soft (about 3-4 minutes).
  2. Place ground turkey in large mixing bowl and add the veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients.
  3. Using your hands, combine all ingredients until well incorporated.
  4. Shape into a loaf and place into a well-oiled loaf pan.
  5. Bake uncovered for 25 minutes. Remove from oven and top with the yummy ketchup-maple topping (see note below).
  6. Return to oven and continue baking for another 20-25 minutes, until meatloaf is cooked through. Enjoy


Ketchup-Maple Meatloaf Topping: In a small dish, whisk together 3/4 cup ketchup with two tablespoons of pure maple syrup. Spread on top of meatloaf as directed in recipe above.

Bon Appétit!

Click here for printable recipe.

Recipe originally from thenurishinghome.com

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