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This gluten-free turkey meatloaf is juicy, tender, and packed with flavor! Made with simple ingredients and a homemade glaze, it’s an easy weeknight dinner that’s also great for meal prep.
Why You’ll Love This Recipe
- Perfect for Leftovers – Even better the next day!
- Quick & Easy – Just mix, shape, and bake! No fancy steps needed.
- Healthier Alternative – Made with lean turkey and gluten-free breadcrumbs.
- Packed with Flavor – A sweet, tangy glaze makes every bite delicious.
Ingredients You Need
For the Meatloaf
- Ground turkey (a mix of 93% & 99% lean works best)
- Eggs (helps bind everything together)
- Red onion, chopped (adds flavor and moisture)
- Gluten-free breadcrumbs (use almond flour or crushed pork rinds for low-carb)
- Gluten-free soy sauce or coconut aminos (adds umami depth)
- Garlic powder, onion powder, sea salt, black pepper
For the Ketchup Glaze
- Brown sugar or coconut sugar (for a hint of sweetness)
- Ketchup (or sugar-free ketchup)
- Yellow mustard (adds a little tang)
How to Make Gluten-Free Turkey Meatloaf
1️⃣ Saute the peppers onions and garlic over medium heat.
2️⃣ Add the veggies to a large bowl with the rest of the ingredients.
3️⃣ Form the mixture into a loaf on a rimmed baking sheet covered in foil. Bake for 30-35 minutes.
4️⃣ While it’s baking, make the glaze by mixing all the ingredients together. Top the meatloaf when it’s done then place back in the oven and broil for 5-7 minutes.
Pro Tips for the Best Gluten-Free Meatloaf
✔️ Use a mix of ground turkey – Combining 93% and 99% lean turkey gives the best texture—moist but not greasy.
✔️ Don’t overmix – Gently mix the ingredients just until combined to keep the meatloaf tender.
✔️ Let it rest before slicing – This helps the juices redistribute for the best texture.
Serving Suggestions
- Boursin mashed potatoes
- Rosemary roasted sweet potatoes
- Cauliflower mashed potatoes
- Crispy balsamic brussels sprouts
Gluten Free Turkey Meatloaf
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Ingredients
Meatloaf
- 1 tablespoon olive oil
- 1 medium yellow onion diced small
- 1 red bell pepper seeded and diced small
- 2 cloves garlic minced
- 1 teaspoon salt divided
- 1 pound ground turkey
- 1/3 cup tapioca flour
- 2 tablespoons coconut flour
- 2 large eggs
- 1/2 teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- Fresh copped parsley for topping optional
Ketchup Glaze
- 1/2 cup ketchup (I like primal kitchen)
- 2 Tablespoons coconut aminos
- 1-2 Tablespoons maple syrup (omit for whole30 option)
Instructions
- Preheat the oven to 350°F . Line a medium rimmed baking pan with foil. Set aside.
- In a medium saucepan, heat 1 tablespoon of olive oil. Once it’s rippling, add the peppers and onion and saute for 2-3 minutes until soft and onion is translucent. Add the garlic and cook for another 1-2 minutes. Remove from the heat.
- In a large bowl, add the rest of the meatloaf ingredients then add the cooked peppers and onions. Use a wooden spoon or your (clean) hands to mix everything together until well combined.
- Form the mixture into about an 8×4 inch free-form loaf on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, or until it reaches an internal temperature of 165°F.
- While it’s baking, make the ketchup glaze. Mix all of the ingredients together in a small bowl. When the meatloaf is done, remove from the oven and evenly spread the glaze on top using a spoon or glazing brush. Turn the oven to broil and place back in the oven for 5-7 minutes until bubbling. Start watching it when it reaches 3-4 minutes to ensure it doesn’t burn. Remove from the oven and allow to cool slightly before serving. Top with chopped parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
