Gluten Free Turkey Meatloaf with Veggies

If you are looking for a healthy meatloaf recipe try this gluten free turkey meatloaf with add veggies. It’s uses lower fat ground turkey, almond flour, lots of veggies and spices to make a tasty weeknight dinner. This is also a low carb meatloaf recipe too.

You might also like this easy low carb Mexican meatloaf recipe.

My sister in law Gayle was the first person I know to make meatloaf with ground turkey and veggies. After my mother died, she often came to my dad’s house to make dinner for everyone (because not only is she an excellent cook, she is very sweet like that) and this was one my favorite dishes she made.

This gluten free meatloaf with veggies recipe is based on Gayle’s delicious turkey meatloaf and one that my family loves it. It’s a good way to sneak some veggies in your dinner.

Recipe ingredients I used.

The ingredients I used for this turkey meatloaf was ground turkey, egg, almond flour, parmesan cheese, Lea and Perrins Worcestershire sauce, dry basil, dry oregano, tomato paste, salt, black pepper, garlic, onion, carrot, zucchini and sweet bell peppers.

Lea Perrins brand is a gluten free Worcestershire sauce but other brands like Heinz are not. So if you are worried about gluten use this brand.

You could also use ketchup or barbecue sauce as a glaze for the top. My husband likes bbq sauce but my mom used to use ketchup. Regardless it’s optional.

That quite a list but I wanted to add maximum flavor with all of the spices and the various vegetables.

How to make gluten free turkey meatloaf.

Step 1: First thing you do is put your veggies in a food processor. You can use any veggies you want or have in the refrigerator. I usually use peppers, carrots and onions though sometimes zucchini and mushrooms if I have them.  So you throw your veggies in a food processor along with your garlic and process them until they are finely chopped. If there is liquid/juice in the bowl, dump it out. Also if there are big chunks that didn’t get chopped fine enough, I take those out too.

Step 2: Take the vegetable mixture and add it to a large mixing bowl along with the ground turkey meat and the rest of the ingredients. Mix well but try not to over work the meat as it could make it tougher.

Step 3: Once the meat mixture is ready, place on a baking sheet that has been covered with a sprayed piece of aluminum foil. That way you can just throw the foil away and there is less mess. Form the raw meatloaf mixture any way you like though I like to make it into a football loaf shape.

Step 4: Next top with either ketchup or barbecue sauce. I like ketchup but my husband prefers barbecue sauce so sometimes I make two little loaves…one for me and one for him. You don’t have to put anything on top because there is enough flavor with out it but it does give it some umpf.

Step 5: Bake your meatloaf in a 400°F preheated oven for 35-40 minutes and your done. Please scroll down to view and print the recipe card.

And here is what it looks like coming out of the oven. Sometimes there is excess liquid that I pour off after it’s done. Let the meatloaf rest for a few minutes before serving.

Recipe tips and notes.

• The type of turkey meat you use is up to you. I think I only had the option of 93% fat free at the time. It won’t make much difference in flavor so that will be your preference.
• I used approximately ½ small zucchini, ¼ onion, ½ small carrot and ¼ of both a red and yellow pepper. I used approximate cup measurements in the recipe card but I did not measure exactly as I put everything in the food processor.
• Also if the chopped vegetables have a lot of liquid try to squeeze it or pour it out before adding to the rest of the ingredients.
• For this recipe to be gluten free you must use the almond flour instead of bread crumbs and Lea Perrins brand which is a gluten free Worcestershire sauce. If you are on a Paleo or low carb diet you also want to use a paleo ketchup or barbecue sauce. Here is a post from PaleoLeap.com on paleo condiments with links to recipes if you need them.
• You can also make this in muffin tins if you like. Sometimes I make the muffins and freeze them for a quick lunch for myself.

What side dishes to serve with meatloaf?

When I make meatloaf I often make these seasoned potatoes recipe. It’s one of my favorite side dishes that my mom often served with meatloaf. But other side dishes you could serve with this is a cauliflower mash, brussels, potatoes & bacon or even this cheesy broccoli & cauliflower rice.

I hope you give this healthy gluten free turkey meatloaf a try. It makes a tasty weeknight meal and is a staple in my house. Enjoy!

You might also like my friend Taryn’s smoked meatloaf recipe!

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Gluten Free Turkey Meatloaf Recipe

Yield: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This is a healthy yet delicious gluten free meatloaf recipe that uses lots of veggies and ground turkey. My family loves it, hope yours does too!

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Ingredients

• 1 pound ground turkey
• ½ cup sweet bell peppers*
• ½ cup zucchini*
• ¼ cup carrot*
• ¼ cup onion*
• 2 cloves garlic
• 1 tablespoon Worcestershire sauce (Lea Perrins brand is gluten free)
• 1 egg
• 3 Tablespoons tomato paste
• 1 teaspoon basil
• 1 teaspoon oregano
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup almond flour
• ¼ cup grated cheese
• barbecue sauce or ketchup for glaze, optional

Instructions

1. * Note for the raw vegetables, I added everything to the food processor to chop them finely. However when listing the ingredients I wanted to give approximate amounts. I used roughly ½ of a small zucchini, ¼ red bell pepper and ¼ yellow red pepper, ½ small carrot and ¼ of a regular sized onion.
2. Preheat oven to 400 degrees.
3. In a food processor add onion and garlic and pulse until very fine. Add to a mixing bowl.
4. Next add carrot, zucchini and peppers to processor and then to the mixing bowl after it's been chopped.
5. Discard any liquid from the veggies.
6. Add worchestershire sauce, spices, egg, almond flour and cheese the mixing bowl and mix well.
7. Finally add the ground turkey and mix well.
8. Spray a piece of aluminum foil that has been placed on a baking sheet and form meatloaf mixture into desired form. Mine always looks like a football.
9. Add a bit barbecue sauce or ketchup to the top and spread evenly all over meatloaf. This is optional. I grew up with ketchup on top but my husband prefers barbecue sauce. It's tasty enough without either though.
10. Baking in the oven for 30-40 minutes. Actual baking time may vary depending on the thickness of your loaf. Let the meatloaf rest for a few minutes before serving.

Notes

• *I used approximately ½ small zucchini, ¼ onion, ½ small carrot and ¼ of both a red and yellow pepper. I used approximate cup measurements in the recipe card but I did not measure exactly as I put everything in the food processor.
• Also if the chopped vegetables have a lot of liquid try to squeeze it or pour it out before adding to the rest of the ingredients.
• The type of turkey meat you use is up to you. I think I only had the option of 93% fat free at the time. It won't make much difference in flavor so that will be your preference.
• For this recipe to be gluten free you must use the almond flour and Lea Perrins brand which is a gluten free Worcestershire sauce. If you are on a Paleo or low carb diet you also want to use a paleo ketchup or barbecue sauce.
• You can also make this in muffin tins if you like. Sometimes I make the muffins and freeze them for a quick lunch for myself.
  

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 116mgSodium: 389mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 24g