This simple turkey meatloaf is moist, flavorful and light. And you won’t miss the gluten. Using fresh gluten-free bread crumbs gave this loaf a wonderful texture. The sun-dried tomatoes and fresh herbs add a satisfying tang and depth. The pecan crust makes a crunchy top that adds a touch of fancy.
- 2 lbs. ground organic turkey (not too lean- for best flavor)
- 1 large organic free-range egg
- 1/3 cup plain rice milk
- 3 pieces of gluten-free bread
- 1/3 cup sun-dried tomatoes, chopped
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil leaves
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- Sea salt and ground pepper, to taste
- 1/2 cup chopped salted pecans
- Preheat the oven to 375ºF. Line a 9-inch ceramic or glass loaf pan with a piece of parchment paper.
- In a large mixing bowl, combine the ground turkey with the egg and rice milk.
- Process the gluten-free bread into crumbs. Add them to the turkey mixture.
- Add the sun-dried tomatoes, garlic, herbs. Season to taste with sea salt and ground pepper. Mix to incorporate all your seasonings.
- Scoop the turkey mixture into the loaf pan and use the back of a spoon to press it into a loaf shape.
- Sprinkle with chopped pecans and press them into the top.
- Bake in the center of the oven for 50-60 minutes, until done (internal temp. should be 165ºF).
- Let the loaf rest for five minutes before slicing and serving.
- This is a gluten-free dairy-free soy-free recipe.
- Leftover loaf makes fabulous sandwiches.
- If you prefer using regular milk, it will work in this recipe.
- To be nut-free, skip the pecan crust.
- Makes one two-pound loaf.
Recipe Source: glutenfreegoddess.blogspot.com