Gluten Free Basil-Parsley Turkey Meatloaf with Roasted Butternut Squash

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 5 min

Gluten Free Basil-Parsley Turkey Meatloaf with Roasted Butternut Squash

This hearty meatloaf gets its herby lift from a generous mix of fresh basil, parsley, and thyme, all folded into juicy ground turkey and baked until it hits that perfect 165°F center. A vibrant beet glaze — just roasted beet, apple cider vinegar, and a touch of maple syrup — gets brushed on partway through baking, giving the top a glossy, slightly tangy finish that plays beautifully against the savory herbs underneath. Alongside it, cubes of butternut squash roast in the same oven until caramelized at the edges and tender all the way through, making for an easy one-pan-ish dinner with almost no fuss. Sliced and plated with a scatter of fresh parsley, it's the kind of comfort-food dinner that still feels bright and green. This one is a great fit for a gluten free table, no complicated components required — just simple, real ingredients doing the work.

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Ingredients

4 servings

For the roasted squash

1 small butternut squash (about 2 lb), peeled, seeded, and cut into 1-inch cubes
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt

For the meatloaf

1 ½ lb ground turkey
½ cup rolled oats
1 large egg
¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp fresh thyme leaves
½ tsp dried oregano
¾ tsp salt
2 tbsp olive oil

For the glaze

1 small roasted beet (about 3 oz), peeled and roughly chopped
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
2 tbsp water
¼ tsp salt

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Toss the butternut squash cubes with 2 tbsp olive oil and 1/2 tsp salt on a large rimmed baking sheet, spreading them in a single layer. Roast for 30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork. Slide the squash to one side of the pan and reduce the oven temperature to 375°F (190°C).
2
While the squash roasts, make the beet glaze. Combine the chopped roasted beet, apple cider vinegar, maple syrup, water, and 1/4 tsp salt in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the beet is very soft. Transfer to a blender or use an immersion blender and purée until completely smooth. Return to the saucepan and simmer over low heat for 2–3 minutes, stirring, until the glaze thickens enough to coat the back of a spoon. Set aside.

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