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

For topping:

  • 1/2 cup chopped salted pecans


  1. Preheat the oven to 375ºF. Line a 9-inch ceramic or glass loaf pan with a piece of parchment paper.
  2. In a large mixing bowl, combine the ground turkey with the egg and rice milk.
  3. Process the gluten-free bread into crumbs. Add them to the turkey mixture.
  4. Add the sun-dried tomatoes, garlic, herbs. Season to taste with sea salt and ground pepper. Mix to incorporate all your seasonings.
  5. Scoop the turkey mixture into the loaf pan and use the back of a spoon to press it into a loaf shape.
  6. Sprinkle with chopped pecans and press them into the top.
  7. Bake in the center of the oven for 50-60 minutes, until done (internal temp. should be 165ºF).
  8. 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.

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