Gluten Free Turkey Meatloaf with Mushrooms and Spinach

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 5 min

Gluten Free Turkey Meatloaf with Mushrooms and Spinach

This hearty meatloaf gets its earthy depth from finely chopped cremini mushrooms and fresh baby spinach, sautéed with garlic until the flavors concentrate into something rich and savory. Ground turkey keeps things lean while staying moist, thanks to a mix of eggs and milk folded right into the batter, with thyme and oregano adding a warm, herby backbone throughout. The whole loaf gets pressed into a pan and finished with a glossy glaze of ketchup, brown sugar, and a touch of apple cider vinegar that caramelizes beautifully as it bakes. Sliced thick and served straight from the pan, it's the kind of comforting, homey dinner that reheats well for lunches all week. This one's a great pick for a gluten free dinner rotation, delivering all the classic meatloaf flavor without any fuss.

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Ingredients

6 servings

For the filling

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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8 oz cremini mushrooms, finely chopped
3 oz fresh baby spinach (about 3 packed cups)
3 cloves garlic, minced
½ tsp salt
¼ tsp black pepper

For the meatloaf

2 lbs ground turkey (93% lean)
½ cup plain breadcrumbs
Chef's tip
Panko flakes are larger and crispier than regular bread crumbs. Use the same amount for breading or crunchy toppings; crush it slightly first if the recipe needs fine crumbs for binding.
¼ cup whole milk
2 large eggs, lightly beaten
2 tbsp worcestershire sauce
1 tsp dried thyme
1 tsp dried oregano
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-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the pan is nearly dry, about 6–8 minutes.

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