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.
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.
Notes
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!