Hidden Veggie Turkey Meatloaf
This gluten-free and dairy-free hidden veggie turkey meatloaf is perfect for a cozy weeknight dinner that takes little effort but tastes amazing! There are shredded carrots and zucchini in the meatloaf that seamlessly mix into the turkey mix so you don’t taste them at all but get the benefits from the veggies. Just mix everything in one big bowl, transfer it to a loaf pan, top with a simple three-ingredient glaze and bake! It doesn’t get any easier than that.
HIDDEN VEGGIE TURKEY MEATLOAF
HIDDEN VEGGIE TURKEY MEATLOAF
6
servings20
minutes1
hourThis gluten-free and dairy-free hidden veggie turkey meatloaf is perfect for a cozy weeknight dinner that takes little effort but tastes amazing! There are shredded carrots and zucchini in the meatloaf that seamlessly mix into the turkey mix so you don’t taste them at all but get the benefits from the veggies. Just mix everything in one big bowl, transfer it to a loaf pan, top with a simple three-ingredient glaze and bake! It doesn’t get any easier than that.
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Ingredients
- for the meatloaf
2 tsp kosher salt
2 tsp garlic powder
2 tsp oregano
1/2 tsp ground black pepper
1 medium zucchini, grated (about 1 cup)
2-3 large carrots, grated (about 1 cup)
2 lbs ground turkey
2/3 cup almond flour
1 egg, beaten
1/3 cup ketchup
1/4 cup coconut aminos or reduced-sodium soy sauce
- for the topping
1/2 cup ketchup
1/4 cup coconut aminos or reduced-sodium soy sauce
2 tbsp maple syrup
- for serving, optional
3 cups steamed jasmine rice
Directions
- Preheat the oven to 375F and grease a loaf pan or line it with parchment paper. Set aside.
- Combine the salt, garlic powder, oregano, and ground black pepper in a small bowl and set aside.
- Place the grated zucchini and carrots in the center of a clean kitchen towel or paper towels. Gather the 4 corners and hold tightly closed while squeezing out as much liquid as possible. Option to do the zucchini and carrots in separate batches.
- Add the drained vegetables to a a large mixing bowl. Add the ground turkey, almond flour, egg, ketchup, coconut aminos, and the spice mix. Combine until a uniform mixture forms. Transfer to the prepared loaf pan, smoothing out the top until flat.
- Prepare the topping: combine the ketchup, coconut aminos, and maple syrup in a medium bowl. Evenly pour over top of the meatloaf.
- Bake until the load reaches an internal temperature of 165F, 50-60 minutes. Remove the meatloaf from the oven and cool completely in the pan before slicing into 6-8 pieces. Enjoy immediately or refrigerate in a sealed container for up to 4 days.
Notes
- As a sub for the almond flour, you can replace it with breadcrumbs if you are not gluten-free.
- Reheating: To reheat from refrigerated, heat in a saucepan over low until warmed, about 15 minutes, or microwave until warmed, about 2 minutes. To reheat from frozen, defrost in the fridge at least 8 hours, or overnight, then heat in a saucepan over low until warmed, about 15 minutes, or microwave.
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This delicious, but it took over twice as long to cook and I even turned up the heat to 400 after 60 min. Did I put it in the wrong size pan? I used a regular 9×5 loaf pan (since size isn’t specified) and it filled to the brim. But luckily I put the loaf dish in a deep cake pan so that there wasn’t a mess in the bottom of the oven. I’m curious how the cook time was so much longer for me.
Really yummy! I used all-purpose flour before seeing the recommendation to use bread crumbs if not GF, but it turned out good. I had to bake it an extra 10 mins to get the center done (so took 60 mins). However, I’ve heard if you cook meatloaf starting with at room temp or poke a hole in the center before cooking it helps it cook move even (my ground turkey was still cold from the fridge)
Comfort food that is healthy! Love this so much. Thank you!
This is great