Gluten-Free, Dairy-Free Turkey Veggie Meatloaf
My Mom is famous for her meatloaf. I should know. I grew up eating it at least once a week. It was, after all, part of her repertoire of revolving weeknight dishes.
As a kid, I remember wondering why she always cooked up the same slurry of meals. Yes, every now and then, she would divert from her recipe rolodex and venture out into the unknown recipe world. But for the most part, she stuck to her tried-and-true plan.
Cooking every night for my own family for nearly two decades has changed my perspective on what’s for dinner. Gone are the grand expectations and here to stay are comforting meals the whole family can enjoy and equally important—that I can assemble quickly or make ahead of the dinner rush. This meatloaf recipe is a variation of my Mom’s recipe—I’ve left out the hard-boiled eggs that my kids just don’t seem to appreciate.
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get cooking,
2 tablespoons olive oil
1 onion, finely chopped
1 carrot, grated
1 clove garlic, grated
1½ pounds ground turkey
¾ cup ketchup
2 tablespoons gluten-free soy sauce
2 tablespoons gluten-free Worcestershire sauce
1 egg, lightly beaten
1 cup finely crushed gluten-free rice cereal
¼ cup chopped parsley
Salt and pepper
1. Preheat the oven to 350° and grease a 9-by-5-inch loaf pan. In a skillet, heat the olive oil over medium heat. Add the onion and carrot; cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Let cool.
2. Meanwhile, in a medium bowl, combine the turkey, ½ cup of the ketchup, soy sauce, Worcestershire sauce, egg, rice crumbs, onion mixture, parsley, ¾ teaspoon salt and ¼ teaspoon pepper. Place in the prepared pan, rounding the top. Spread the remaining ¼ cup ketchup on top. Bake until cooked through, about 50 minutes, or until a thermometer inserted in the center registers 160 degrees. Let set for about 10 minutes; cut into ½-inch thick slices.
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