Monday, September 23, 2013

Best Gluten Free Turkey Meatloaf

Summer days were very demanding with watering and keeping up with the garden and trees on our 3 acres. But now, as we head into the cooler days of Fall, I can finally savor the change of seasons. 

My tried and true comfort food turkey meat loaf recipe can also be sliced cold for lunch boxes. 

Pictured with yellow wax beans from our garden.

Note: Don't let the horseradish throw you; this is my BEST turkey meatloaf recipe.  Enjoy!

1 cup onion, chopped
2 cloves garlic, minced
2 T. olive oil
1 t. sea salt
½ t. freshly ground pepper (I like using Trader Joe’s smoky South African blend)
1 t. fresh thyme leaves, minced
1 t. fresh sage leaves, minced (optional)
¼ cup Worcestershire sauce
1½ T. horseradish
1/3 cup chicken stock
2 T. ketchup 
3 pounds ground turkey or ground turkey breast
1 cup plain GF bread crumbs (I use Kinickinick's panko-style crumbs or make my own)
2 large eggs, beaten

½ cup catsup, mixed with 1 t. hot sauce and 1 T. GF Worcestershire

Preheat oven to 325˚F.

In medium sauté pan over medium-low heat, cook the onions and garlic with oil until translucent. Add the seasonings and herbs. Add the Worcestershire through the 2 T. catsup and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs and the onion/garlic/ seasonings mixture. Mix well and shape into ovals (two medium sized loafs) on an oiled baking sheet that has an edge to catch over flow juices. (Or place into two loaf pans.)

Mix together the topping ingredients and spread over the top of meatloaf/s. Bake 1 - 1¼ hours until internal temperature is 160˚F.

Serve hot, at room temperature, or sliced cold for sandwiches.

Makes: 12-16 servings.

*Note: I added ½ cup finely chopped carrots or celery as an option.

To see a Youtube slide show "tour" of the cookbook, click this link:
The Farmer's Daughter Cooks Gluten Free cookbook