Gluten Free Turkey and Beef Meatloaf with Veggies
Classic meatloaf is the kind of comfort food that deserves a permanent spot in the weeknight rotation, and this version delivers everything you love about it — juicy, savory, and packed with hidden vegetables. The combination of ground turkey and 85% lean beef keeps the loaf moist without being greasy, while sautéed onion, carrots, and celery add both flavor and a satisfying texture in every slice. Tamari steps in where soy sauce would normally go, and gluten free breadcrumbs hold the whole thing together without any wheat in sight — no compromises needed. The sweet-tangy glaze made from ketchup, brown sugar, and apple cider vinegar gets layered on in two rounds during baking, so you get that gorgeous caramelized top that makes meatloaf so irresistible. It serves six, which means leftovers are practically guaranteed — and cold meatloaf sandwiches the next day are honestly half the appeal. This is the kind of recipe that proves eating without gluten doesn't mean eating without soul.
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 lb ground beef (85% lean)
- ½ cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
- 3 tbsp ketchup
- 1 tbsp tamari
- 1 tsp worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the glaze
- ⅓ cup ketchup
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
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