Delish Gluten Free Turkey Meatloaf
This juicy gluten-free turkey meatloaf is tender, well-seasoned, and finished with a tangy ketchup glaze. Made with certified gluten-free oats for a perfect slice every time.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pound ground turkey 93 percent lean
- 1 cup certified gluten-free rolled oats pulse to coarse crumbs
- 0.5 cup yellow onion finely chopped
- 0.5 cup zucchini grated and squeezed dry
- 0.33 cup ketchup for the meatloaf mixture
- 2 tablespoon Worcestershire sauce use gluten-free
- 2 clove garlic minced
- 2 egg large eggs
- 1 teaspoon Italian seasoning dried
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper freshly ground
- 0.25 teaspoon crushed red pepper flakes optional
- 0.33 cup ketchup for the glaze
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 2 tablespoon fresh parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with parchment and lightly oil it.
- Pulse the gluten-free oats in a food processor until they resemble coarse breadcrumbs. Set aside.
- In a large bowl, combine ground turkey, processed oats, onion, zucchini, 0.33 cup ketchup, Worcestershire sauce, garlic, eggs, Italian seasoning, salt, black pepper, and red pepper flakes. Mix gently until just combined.
- Transfer the mixture to the prepared pan and shape into a loaf, smoothing the top.
- Bake for 35 minutes.
- Stir together the remaining 0.33 cup ketchup, apple cider vinegar, and brown sugar to make the glaze.
- Brush the glaze over the meatloaf and return to the oven for 20 minutes, or until an instant-read thermometer inserted in the center registers 165 F.
- Rest for 10 minutes before slicing. Garnish with chopped parsley and serve.
Notes
Make it dairy-free by ensuring your Worcestershire sauce is gluten-free and dairy-free. If you prefer, substitute the oats with 1.0 cup gluten-free breadcrumbs. Leftovers keep well refrigerated up to 3 days; reheat gently to avoid drying.