Callum's Turkey Meatloaf (Dairy & Gluten Free)

A mother can only cook two dinners a night for just so long! Our youngest, Callum, has multiple food allergies and a severe gluten intolerance. At 16 months, he'll still eat just about anything we put in front of him, as long as it doesn't try to kill him, and he hasn't seen it yet that week. (Callum's Cardinal Rule: No leftovers!) The other challenge in finding Callum-friendly fare is that it must pass the test of four other family members, including our very picky Olive, and have ingredients I can pronounce. My goal: omit basic allergenic foods without whack-a-doodle alternatives.

This recipe, my friends, has passed all our tests and become a family favorite!


CALLUM'S TURKEY MEATLOAF
Dairy & Gluten Free

For a family of five with two growing boys, I usually make a double recipe. If we're lucky (and have enough sides) there may a measly slice or two left for my husband's lunch the next day.

1 tablespoon Olive Oil
1 large sweet onion, chopped
2 garlic cloves, minced
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon dried oregano
1/4 cup fresh basil, chopped
1-1/2 tablespoons Worcestershire sauce (we use Lea & Perrins which is gluten free)
1/3 cup fat-free reduced sodium chicken broth (clicky here for a list of gluten free brands)
4 tablespoons ketchup, divided
1-3/4 pounds ground turkey, 97% lean
3/4 cup dry breadcrumbs (I make ours from Udi's Gluten Free Soft & Hearty Whole Grain Bread)

Preheat oven to 375 degrees. In a skillet heat oil over medium heat. Add onion. Stir for about 5 minutes, or until onion is soft. Add garlic, 1/4 teaspoon salt and pepper. Cook, stirring, for 1 additional minute. Add Worcestershire sauce, broth, and 1 tablespoon of ketchup. Stir. Transfer to a large bowl and cool.

Once cooled, add basil and oregano. Stir. Add turkey, breadcrumbs, egg, egg white, and remaining salt and pepper to mixture in bowl. Mix well.

Cover a baking sheet with foil and spray lightly with non-stick oil or soy free alternative. Mold turkey on foil into loaf form, and brush with remaining ketchup. Bake at 375 for one hour or until meat thermometer reaches 170 degrees. Allow meatloaf to stand 5 minutes before serving.


Another favorite ground turkey dish: Sloppy Joes!
Be sure to check ingredients on tomato paste, as some are not pure tomato and use wheat as a filler. (Walmart's Great Value brand, I'm looking at you!)

Wednesday night we'll be trying From Scratch to Plate's Slow Cooker Creamy Chicken & Wild Rice Soup. I'm so excited because it's the first creamy soup recipe I've found that doesn't use nuts as a thickener and looks like something everyone will enjoy. I love me some slimy mushrooms, so they'll be jumping into the pot, too, along with a bit more veggie. Just don't tell Olive!

Bon appétit!