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Food & Recipes

Foodie 411

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Brown Sugar Glazed Turkey Meatloaf

This Recipe Is:

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

My latest trick to make a tasty gluten-free meatloaf is to use one of my cornbread recipes to make gluten-free breadcrumbs. The cornbread makes a subtly sweet and tender loaf.

Ingredients

1 3/4 pounds
ground turkey
1 small
sweet or red onion, peeled
1 medium to large
carrot, peeled, trimmed
3 cloves
garlic, fresh peeled
1/2 cup
tomato ketchup, good tasting
1 tablespoon
molasses
1
egg
3/4 cup
gluten-free cornbread crumbs
1 pinch
nutmeg
1 pinch
cinnamon
1 teaspoon
thyme
sea salt and pepper, to taste
1/3 cup
brown sugar
1/3 cup
ketchup
2 teaspoons
balsamic vinegar, to taste
1 small pinch
nutmeg and cinnamon

Instructions

Pre-heat the oven to 350º F.
Put the ground turkey into a large bowl and using a fork or spoon, break it apart it a bit.
Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the turkey. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the ketchup, molasses, egg (if using), cornbread crumbs, spices and thyme. Mix it all up using a light touch; try not to over-mix it into mush (over-mixing makes for a dense loaf).
If the mixture is too dry at this point, add a little more ketchup. If it feels too wet, add more cornbread crumbs. You want a nice stick-together balance. Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don't want the glaze spilling over the sides later on). Bake in a pre-heated oven for 40 minutes. Meanwhile, make your brown sugar glaze.
At the 45 minute mark, remove the loaf from the oven. Spoon the glaze mixture on top of the loaf. Bake for an additional 30 minutes or until the internal temperature reaches 180 degrees F. Allow the cooked loaf to cool for ten minutes or so before slicing and serving.