Mushrooms and turkey come together for this deliciously moist healthy meatloaf.
This is easily one of my favorite dinner dishes to make ahead. You can mix it up, prep it in the dish and freeze or refrigerate. I usually I prep this while making my grain free turkey mushroom meatballs HERE, since they use most of the same ingredients. This way too, I can buy more ground turkey when it’s on sale and not worry about what to do with it all.
We’re going completely grain-free here using some ground flaxseeds to hold this loaf together.
For those of you who are no-egg people, you’ll enjoy that we skipped those here too. The moisture of the mushrooms mixes with the ground flaxseeds to essentially make a flax egg which binds the meat together.
For seasoning we’re keeping it classic to let the mushroom and turkey flavors shine, paired with garlic and oregano, a little salt and pepper. There is no ketchup or worcestershire sauce used here, but if you’re really craving it some primal kitchen unsweetened ketchup can be drizzled on top and baked on for the last 30 mins or so.
Egg Free Turkey Mushroom Meatloaf w/ Flaxseed + Garlic
- Total Time: 65 mins
- Yield: approx 4 servings
Ingredients
- 1 lb ground organic turkey 85% lean
- 3/4 cup chopped organic mushrooms, plus 2 mushrooms thinly sliced for topping
- 1/4 cup chopped yellow organic onion
- 3 tbsp ground organic brown flaxseeds
- 3 – 4 cloves minced organic garlic, divided with 1 clove minced for topping
- 2 tsp dried organic oregano
- 1/4 tsp Himalayan sea salt, to taste
- 1/4 tsp black pepper, to taste
- 1/2 tbsp dried organic chopped onions
- 1 tsp extra virgin olive oil
Instructions
- Preheat oven to 350F.
- Drizzle about 1 tsp olive oil into the bottom of a loaf pan, set aside.
- Add ground turkey to mixing bowl, set aside in separate prep bowls.
- Chop the onions and add to the bowl with turkey, along with the ground flaxseed, oregano, salt and pepper.
- Mince the garlic, reserving about 1/2 tbsp in a small prep bowl, and add the rest into the meat bowl.
- Slice a couple mushrooms and set aside. Chop the rest of the mushrooms and reserve about 1 tbsp and mix into reserved chopped garlic. If you are in a hurry just chop and mix in all the mushrooms into the meat.
- Mix by hand until thoroughly combined. I like to wear gloves to do this so nothing gets under my nails.
- Press the meat into the loaf pan and smooth the top.
- If you reserved the sliced mushrooms, line the top sides of the loaf with mushroom slices and sprinkle minced garlic/mushroom mix down the center.
- If you are meal prepping cover the unbaked loaf in the pan with plastic wrap and foil, refrigerate or freeze until ready to use. Otherwise, proceed to baking!
- Cover with foil and bake at 350F for about 30 mins. Uncover then continue baking for an additional 15 mins or so, until meatloaf reaches 165F in the center.
- Remove from oven and let rest for about 5 mins before slicing and serving.
- Prep Time: 15 mins
- Resting Time: 5 mins
- Cook Time: 45 mins
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