This sun dried tomato and olive turkey meatloaf is gluten free and filled with tons of flavor. There are black olives (at my husband’s request, he loves olives), sun dried tomatoes, and shallots cooked in sun dried tomato oil. Using the oil, which is full of flavor is a great way to avoid waste and save some money. I also added garlic and fresh parsley. There is Parmesan cheese in this, but feel free to omit it, and the egg will keep it together. If you are going to omit, add a little extra salt.
I missed cheese, especially Parmesan, and I’ve not found a good alternative, so I’m eating some dairy again. I’m doing pretty well with it actually, so I’m not going to deprive myself of one of my favorite foods. I’m trying a new thing where I don’t stress about following a diet perfectly. I have so much to stress over, I don’t need to add to it.
This dish was inspired by a meatloaf my mom used to buy at our local gourmet grocery store called The Market Basket. It has a delicious sun dried tomato flavor, especially in the glaze, that was just so good.
Like my mom, I’ve bought meatloaf to reheat, usually from Trader Joes, and while theirs is very good, and a easy weeknight meal, it didn’t have the flavor that I associate with meatloaf growing up and it wasn’t gluten free. I used Trader Joes gluten free white bread to make breadcrumbs and it turned out great.
- 3 shallots
- 2 minced large garlic cloves (3 medium or 4 small)
- 3 tbsp sun dried tomato oil (from the jar of sun dried tomatoes)
- 1 cup of fresh breadcrumbs from gluten free white bread
- 1 tsp of Italian seasoning
- 2 large eggs
- ¼ cup of oat milk
- 2 lbs of Italian ground turkey (I use Jennie-O)
- 1 cup chopped fresh flat leaf parsley
- 1 can pitted black olives chopped
- ½ cup Parmesan cheese
- 1 8 fl oz jar of sun dried tomatoes
- ½ cup of ketchup
- 1 tsp of extra virgin olive oil
- Saute shallots and minced garlic in a sun dried tomato oil, let cool
- Then add shallots and garlic to a large bowl with turkey, fresh parsley, and Parmesan cheese.
- Toast gluten free bread for 12 minutes at 350 degrees Fahrenheit for 6 minutes for each side, then add to food processor with Italian seasoning to make gluten free breadcrumbs. Add breadcrumbs to the bowl with the rest of the ingredients.
- Add oat milk over breadcrumbs in the bowl with the rest of the ingredients.
- Add half jar of sun dried tomatoes to food processor, puree, then add to bowl with rest of the ingredients.
- Chop a can of pitted black olives and and to bowl with the rest of ingredients.
- Mix two eggs and add the rest of the ingredients in the bowl.
- Use your hands, and mix up all the ingredients together until evenly dispersed.
- Preheat oven to 350 degrees Fahrenheit.
- Add ketchup and rest of the jar of sun dried tomatoes to the food processor and puree together to make the glaze.
- On a sheet pan lined with foil, grease foil with olive oil, then mound together the meatloaf mixture on pan and mold into a meatloaf loaf shape.
- Cover the loaf with sun dried tomato and ketchup glaze, don't forget the sides.
- Then bake uncovered for 60-70 minutes or until temperature is over 165 degrees.
- Let it rest for at least ten minutes before slicing and serving.