Gluten-Free Turkey Meatloaf with Oats

This is my take on a family favorite of Swedish meatballs but usually made only at the holidays. With this, it can be like that delicious taste, but any day you desire! This flavor resembles that of a beef and pork recipe somewhat and is ever so good!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 266 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 2 tablespoons butter
• 1 cup water
• 1 teaspoon lemon juice
• 2 large eggs
• 1 teaspoon dried parsley
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce
• nonstick cooking spray
• 1 large bay leaf
• 1 pound lean ground turkey
• 1 medium onion, diced
• ½ teaspoon sweet paprika
• 1 teaspoon beef base
• 1 packet stevia powder
• 2 teaspoons steak sauce (such as A1®)
• 1 (.87 ounce) package brown gravy mix
• ½ cup gluten-free oats
• 1 pound lean ground turkey sausage

Recipe Instructions

Step 1

Spray a 9x5-inch loaf pan with nonstick spray.

Step 2

Melt butter in a saute pan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Stir in Worcestershire sauce, steak sauce, and beef base. Set aside to cool a little.

Step 3

Combine turkey, turkey sausage, eggs, allspice, parsley, and stevia in a large mixing bowl. Add oats and cooled onion mixture. Mix by hand until well combined and transfer to the prepared loaf pan. Cover and refrigerate for 1 to 2 hours.

Step 4

Preheat the oven to 350 degrees F (175 degrees C). Remove meatloaf from the refrigerator.

Step 5

Bake, uncovered, in the preheated oven until no longer pink in the center, draining any liquid as it builds up, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Step 6

When the meatloaf has been cooking for about 1 hour, whisk water and gravy mix together in a small saucepan over medium heat. Add lemon juice and bay leaf and stir frequently until boiling. Reduce heat and simmer for 1 minute. Remove from the heat and let thicken, 3 to 5 minutes. Discard bay leaf and pour gravy over the meatloaf during the last 15 to 20 minutes of baking.