Allergy-Friendly Turkey Meatloaf

Create your own allergy-friendly, gluten-free turkey meatloaf domes, along with our delicious tomato sauce. Once the domes are ready to slice, coat them in the tomato sauce for a kid-pleasing meal.

Makes: 6 servings
Free of: gluten and all top allergens, except egg (alternative suggested)

Food photography by Chris Gonzaga

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Ingredients for Turkey Meatloaf

2 tbsp vegetable oil
1 sweet onion, minced
2 cloves garlic, minced
3 lbs (1.4 kg) raw ground turkey
2 eggs (or equivalent egg replacer)
1 cup (250 mL) rice cereal
1 cup (250 mL) fresh basil, chopped
1 cup (250 mL) fresh parsley, chopped
Pinch of each salt and pepper

Quick Tomato Sauce

2 tbsp (30 mL) vegetable olive oil
1 sweet onion, diced
2 cloves garlic, minced
2 19 oz (540 mL) cans diced tomatoes [look for allergy-friendly brand]
2 tbsp (30 mL) tomato paste [look for allergy-friendly brand]
2 tbsp (30 mL) fresh basil, chopped
Salt and pepper to taste

Instructions for Turkey Meatloaf

Preheat oven to 350 degrees F.
In a skillet, sauté onions and garlic in vegetable oil until golden brown. Set aside to cool.
In a large bowl, combine all ingredients including cooled onion and garlic. Mix well with your hands and divide into 6 equal portions. Mold into dome-shaped rounds and place on a parchment-lined baking sheet.
Place in oven for 25-30 minutes or until cooked through.
For tomato sauce, heat oil in a large saucepan over medium heat. Add onion and garlic, sauté until soft.
Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 minutes.
Let cool and, in a food processor, purée until smooth.
Serve meatloaf with tomato sauce and a cabbage side.

Simon Clarke is a chef and recipe developer.