If you’re hungry for a satisfying meal of comfort food, you’ve found the right recipe! This gluten free turkey meatloaf is everything a meatloaf should be – moist and flavorful. Finely chopped mushrooms, onions, and spices give this dish a great flavor and texture.
Meatloaf is often made with ground beef, but it works very well to make it with ground turkey, too! I prefer it with ground turkey, to be honest. Make sure you get 93% lean ground turkey – anything leaner and the finished dish might be a little too dry.
If you’re gluten free or egg free, you may wonder how to make a meatloaf without those traditional ingredients. Mushrooms are the key here! Finely chopped mushrooms add a lot of flavor and a lot of moisture to this recipe.
Simple ingredients and an easy recipe result in a tasty, filling, and satisfying dinner that everyone can enjoy!
- Ground Turkey – 93% lean ground turkey is the best choice for this recipe. It’s not too lean and dry, and it has a great flavor. You can go with a leaner blend, but the meatloaf may be dry and it will lack some flavor.
- Mushrooms – I used white button mushrooms, but you could use baby bella mushrooms if that’s what you have on hand. I recommend using the food processor to finely chop them.
- Tomato Sauce – The glaze on this meatloaf is made with tomato sauce and brown sugar. If you can’t have tomatoes, you can leave this off. The glaze does add a lot of flavor to the recipe, though. If you’re looking for an alternative, you could make an easy gluten free gravy instead.
- Food Processor – I like to use a food processor or mini food processor to finely chop the onions and mushrooms. It’s not 100% necessary, but it really saves time, and the very fine texture from a food processor blends in with the ground turkey very well.
- Rimmed Baking Sheet – I don’t use loaf pans for meatloaf. It works better to just shape the mixture into two loaves on a foil lined, rimmed baking sheet.
Step by Step Instructions
- Process the onion and the mushrooms in a food processor until they are finely chopped.
- Add the ground turkey, salt, pepper, and garlic powder to the bowl. Use your hands to mix everything together.
- Divide the mixture in half and place on a rimmed baking sheet that has been lined with foil. Use your hands to shape the mixture into two loaves. Bake at 350 degrees F for about 45 minutes.
- After 45 minutes, spread the tomato glaze on top of each meatloaf. Bake for an additional 10 minutes.
- Let the cooked meatloaves rest for 10 minutes before slicing.
Store leftover turkey meatloaf in the refrigerator. It should stay fresh for 3 days. You can also freeze this if you like. Store in a freezer safe bag or container. It should stay fresh in the freezer for about 3 months.
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The Tastiest Gluten Free Turkey Meatloaf.
This gluten free turkey meatloaf is so moist and flavorful, you won't miss the beef at all! This is a tender, delicious main dish that goes so well with mashed potatoes and gravy.
For the meatloaf:
- 2 pounds ground turkey 93% lean
- 1 large sweet onion
- 6 ounces white button mushrooms
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
For the glaze:
- ½ cup tomato sauce
- 2 Tablespoons brown sugar
Preheat the oven to 350 degrees F.
Wash and peel the onion, and slice into quarters. Place in the food processor and pulse until it is finely chopped. Put the chopped onion into a mixing bowl.
Wash the mushrooms, and cut each one in half. Place in the food processor and pulse until the mushrooms are finely chopped. Put the mushrooms into the bowl along with the onion.
Add the ground turkey, salt, pepper, and garlic powder to the bowl. Use your hands to mix the ingredients together.
Line a rimmed baking sheet with foil.
Divide the meat mixture in half on the foil lined, rimmed baking sheet, and use your hands to pat it into two loaves.
Put the baking sheet in a 350 degree oven and bake for 45 minutes or until the meatloaves reach an internal temperature of 165 degrees F.
Towards the end of the cooking time, mix up the glaze – place the tomato sauce and brown sugar in a bowl and mix well. After 45 minutes of cooking time, brush the top of each meatloaf with the glaze. Cook for an additional 10 minutes.
Let the meatloaves sit for about 10 minutes before slicing.
Store leftovers in the refrigerator. They should stay fresh for about 3 days.
You can freeze the leftovers if you like. Store in a freezer safe bag or container. They should stay fresh in the freezer for about 3 months.
If you don’t like tomatoes, or can’t eat them, you can leave the glaze off.
If you have a safe brand of ketchup you like to use, you can use that instead of the tomato sauce and brown sugar. It’s up to you!