Gluten-free Turkey Meatloaf
This gluten-free ground turkey and ground pork meatloaf is super moist and flavorful! It melts in your mouth with its tender meat, savory flavors, and a hint of sweetness. The shredded zucchini and caramelized sweet onion are such a pleasant addition to this turkey meatloaf.
Ingredients
- Coconut oil for sautéing the onion, garlic, and zucchini
- 1/2 cup Sweet Onion minced
- 2 medium Zucchini finely shredded
- 3 Garlic Cloves minced
- 1 lb Ground Turkey
- 1 lb Ground Pork
- 2 Eggs beaten
- 1/2 cup Hawaiian BBQ Sauce or Tomato Pureé
- 3/4 cup Almond Flour
- 1 tbsp Tomato Paste
- 1 tbsp Fish Sauce
- 2 tsp Dijon Mustard
- 1 tsp Apple Cider Vinegar
- 3/4 tsp Sea Salt
- 3/4 tsp Oregano
- 1/4 tsp Pepper
Instructions
- Preheat the oven to 350℉ and prepare a loaf pan. I use a large 9X5 loaf pan.
- Heat a skillet over medium-high heat. Add about 2 tbsp of coconut oil, the onion, zucchini, and garlic. Sauté for about 7 minutes or until the onions are caramelized and the zucchini is tender.
- Meanwhile, place the remaining ingredients in a large bowl. Mix until all the ingredients are well combined.
- Add the sautéd onion, zucchini, garlic and mix until they are incorporated into the meat mixture.
- Press the meat into the loaf pan and bake for around 1 hour and 20 minutes. The time may vary depending on your oven and loaf pan. I prefer to use a meat thermometer to make sure the loaf is thoroughly baked.
- Remove from the oven and allow the meatloaf to rest for 15 minutes before cutting into and serving.
- Enjoy!
Notes
I love to use Primal Kitchen Hawaiian Style BBQ Sauce in this recipe but we've made it before with just tomato pureé and it is still wonderful!
