Nutrition. Education. Transformation.

Turkey Carrot Zucchini Meatloaf

October 25, 2010

GLUTEN FREE RECIPE

 

Sauce

  • 1/2 cup organic gluten free ketchup
  • 1 TB maple syrup

 

Meatloaf

  • 2 tbls olive oil
  • 1 medium yellow onion chopped
  • 2 medium garlic cloves minced
  • 1 medium zucchini grated
  • 1 medium carrot grated
  • 2 eggs
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 1 tsp salt
  • 8 grinds black pepper
  • 2 tsp dijon mustard
  • 2 tsp gluten free worchestershire sauce or Mirin
  • 1/2 cup plain goat yogurt
  • 2 pounds ground turkey
  • 2/3 cup gluten free rolled oats
  • Handful chopped parsley

 

Directions

  1. Saute onion and garlic until soft. Set aside.
  2. Squeeze water out of carrot and zuchinni, then saute until soft.
  3. Mix all other ingredients together in a bowl except for turkey.
  4. Wet hands, and massage evently into the turkey in a separate bowl.
  5. Add onions, garlic, zuchinni and carrot and blend evenly.
  6. Place in a baking pan and add half of the sauce to the top.
  7. Cook for 1 hour at 350. Let cool for 15-20 minutes and add the rest of the glaze.
Print Friendly