This [gluten free] weeknight turkey meatloaf is my family’s go-to dish when we want to cook in advance and have meals prepped for the week. Living in Silicon Valley means both my husband and I commute up to 2 hours every day. Topping off a long work day with a stressful drive in traffic doesn’t exactly put me in the mood to stand over a hot stove to prepare dinner. Since we know our schedule and understand that the beginning of the week can be stressful, Kenny and I prepare this meatloaf recipe almost every Sunday night and serve it up with roasted sweet potatoes and asparagus after a hectic work day.
Pin this to your “weeknight dinners board” for the next time you’re wondering what you should cook for dinner!
We’ve cooked and eaten this recipe countless times and I’ve perfected the portions for maximum flavor and enjoyment. If you prepare the recipe as directed, it is gluten free and very well seasoned. Leftovers taste especially delicious and we even purchased some meal prep containers to weigh (4 ounces for me and 8 ounces for Kenny) and store our meals in advance. I hope you enjoy this recipe as much as Kenny and I do. I’m sure you’ll make it again and again, just like the Campos family!Print
weeknight turkey meatloaf
Healthy, gluten free meatloaf for a busy work week.
- Yield: 8 (4 ounce servings)
- 1 tbsp olive oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 tbsp tomato paste
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ cup chicken broth
- 2 lbs ground turkey
- 2 tsp sea salt
- 1/2 tsp ground black pepper
- 2 eggs
- ⅓ cup almond meal
- ⅓ cup ketchup
- Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil.
- Heat the oil in a medium, 10 inch pan, over medium heat. Finely dice the onion and add it to the hot oil. Add ½ teaspoon salt to the onions and cook for 5-8 minutes, stirring occasionally with a wooden spoon. Mince the garlic and add it to the onions once the onions are translucent and just starting to brown.
- Add the tomato paste, oregano, and thyme and cook, stirring constantly, until the tomato paste goes from bright red to brick red, 2-3 minutes.
- Add the chicken broth and scrape the bottom of the pan with the wooden spoon to pick up any fond (caramelized pieces of onion and garlic stuck to the bottom of the pan). Cook until the chicken broth has mostly evaporated, 3-4 minutes. Remove the onions from the heat and let them cool to room temperature.
- In a large bowl combine the ground turkey, 1 ½ tsp salt, black pepper, eggs, and almond meal. Add the cooled onions to the meat and mix by hand until everything is well combined.
- Dump the meat onto the prepared baking sheet and form into a rectangle. Bake on the middle rack for 20 minutes. After 20 minutes, remove the meat loaf and spread about ⅓ cup ketchup over the top and sides of the loaf.
- Put the meatloaf back in the oven and bake for an additional 15-20 minutes, until the internal temperature hits 165 degrees. Remove the meatloaf from the oven and let it cool for 10-15 minutes. Slice into desired serving sizes and serve with roasted sides of your choice!
- Calories: 297
- Sodium: 277mg
- Fat: 17.4
- Saturated Fat: 2.8
- Carbohydrates: 6.1
- Fiber: 1
- Protein: 34
- Cholesterol: 157mg