My fiancé and I were recently have a discussion about meatloaf that began when he stated, “I just don’t get meatloaf. It’s not that good.”
Not that good? Well, of course, then I just had to make it.
Growing up, my mom made a fabulous meatloaf, so when I went completely beef-free and gluten-free it was one of the things I actually missed the most. No more meatloaf and, perhaps worst of all, no more meatloaf sandwiches! Thankfully, though, Mom doctored the recipe in order to accommodate my dining difficulties. Her magic secret to making the ground turkey moist and flavorful: shredded zucchini!
An added bonus of this recipe is that it makes some pretty mean turkey meatloaf sandwiches with the leftovers and you can also use it for meatballs.
Algerian/Sensitivity Info: Gluten/wheat-free, nut-free, and beef-free.
- 2 lb. ground turkey
- 1 cup gluten-free bread of any variety (cut up into very small pieces, doesn’t have to be neat)
- 1 cup diced onion
- 1/2 cup parmesan cheese
- 1/4 cup fresh parsley (snipped)
- 1 cup grated zucchini (don’t forget the magic ingredient!)
- 3 eggs (lightly beaten)
- 2 cloves garlic (minced)
- 1 tablespoon thyme
- 2 teaspoon salt
- 1 teaspoon pepper
- Combine turkey, bread, onion, parmesan, parsley, and zucchini in a large mixing bow. Don’t be afraid to get messy, using your hands works well.
- Mix the eggs and spices together in a separate bowl. Be careful to not over beat the eggs. And then, mix the egg and spices mix into the turkey meat.
- In a pre-greased 9″x13″ pan, separate the meatloaf mixture into two separate bread-shaped loaves.
- Bake the lovely meatloaves at 350 for an hour.
- Make a salad or fries to go along with it and enjoy. And, if there’s any leftovers, make a sandwich for work tomorrow using gluten-free bread.
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