Turkey Meatloaf

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

Food photography by Chris Gonzaga




  • 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 sulphite-free brands]
  • 2 tbsp (30 mL) tomato paste [look for sulphite-free brands]
  • 2 tbsp (30 mL) fresh basil, chopped
  • Salt and pepper to taste


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

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