Meatloaf is an old-fashioned favorite but the versions of years past aren’t what I would consider “healthy” and they certainly weren’t gluten-free. Times have changed and my turkey meatloaf is actually better than those I remember from years ago. I use Annie’s gluten-free barbeque sauce instead of ketchup for a spicy twist, gluten-free oats instead of traditional breadcrumbs and dark meat ground turkey (you may opt for white meat if you prefer). Try it with my mashed cauliflower (see recipe link below) for a satisfying meal.
Ingredients
- 1 medium onion
- 1 bell pepper orange or red
- 3/4 cup packed fresh cilantro
- 5 garlic cloves
- 1/2 cup gluten-free oats OR gluten-free bread crumbs
- 1/2 cup plus 6 more Tablespoons of Annie's BBQ sauce gluten-free
- 1.5 pounds ground turkey
- 1/2 cup plain dairy-free yogurt
- 1 egg
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees
- Dice onion, bell pepper and cilantro
- Transfer all ingredients to a large mixing bowl
- Mince garlic and add to ingredients and set aside
- Add dry oats or bread crumbs to vegetable mixture
- Add 1/2 cup BBQ sauce and remaining ingredients and mix well
- Transfer to a 8.5x4.5x2.5 inch glass loaf pan, pressing down to eliminate any air bubbles
- Mixture should completely fill the pan
- Spread remaining 6 Tablespoons of sauce over the top
- Place on a parchment lined baking sheet and transfer to heated oven
- Bake uncovered for 1.5 hours (internal temperature should reach 170 degrees)
- Transfer cooked meatloaf to a wire rack and let stand, loosely covered with foil for about 20 minutes before slicing
Tried this recipe?Mention @HolisticThyroidCare or tag #HolisticThyroidCare!
