Dairy Free Gluten Free Turkey Meatloaf with Cranberry Glaze

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Dairy Free Gluten Free Turkey Meatloaf with Cranberry Glaze

This hearty turkey meatloaf gets its savory backbone from sautéed onion and garlic, gluten free breadcrumbs, and a hit of tamari and Dijon mustard for depth. Ground turkey keeps the loaf lean while staying juicy, and the glossy cranberry glaze — built from whole berry cranberry sauce, maple syrup, apple cider vinegar, and ground ginger — bakes into a sticky, tangy-sweet crust on top. A second spoonful of glaze near the end of baking gives it that deep-red, lacquered finish sliced meatloaf fans love. Smoked paprika and thyme round out the seasoning, so every bite has a little smoky warmth against the bright cranberry tang. Finished with a scatter of fresh parsley, this one slices clean and reheats beautifully for weeknight dinners or a holiday-adjacent centerpiece. It's a great pick for a dairy free table without sacrificing any of that classic comfort-food appeal.

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Ingredients

6 servings

For the meatloaf

1 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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1 small yellow onion, finely diced
3 cloves garlic, minced
2 lbs ground turkey
½ cup gluten free breadcrumbs
2 large eggs, lightly beaten
3 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
1 tbsp tamari
1 tsp dijon mustard
1 tsp dried thyme
½ tsp smoked paprika
1 tsp salt
½ tsp black pepper

For the cranberry glaze

1 cup whole berry cranberry sauce
2 tbsp pure maple syrup
1 tbsp apple cider vinegar
½ tsp ground ginger

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
2
Heat the olive oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.

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