Pescatarian Gluten Free Turkey Meatloaf with Cranberry Glaze
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 5 min
5.0(23)
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 2 lbs ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ cup gluten free breadcrumbs
- 2 large eggs, lightly beaten
- 3 tbsp milk
- 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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