When you think Thanksgiving, Turkey Meatloaf probably isn’t the first thing that comes to mind, but 2020 has required a whole lotta innovation and after you make it, you might opt for this Pumpkin Apple Turkey Meatloaf for all the years to come. This Thanksgiving Turkey Meatloaf is gluten-free and serves 3-4 people, so it’s perfect for those smaller Thanksgiving gatherings some of us are finding ourselves in this year. And did we mention it’s way easier than roasting a whole darn turkey?! Well it is.
As you might guess from the name, this gluten-free Pumpkin Apple Turkey Meatloaf tastes like the holiday through and through. It’s got all those good holiday herbs, plus a granny smith apple, and it’s coated in a true-to-the-season pumpkin mix. The pumpkin coating has a little maple syrup and pumpkin pie spice mixed in, lending the perfect touch of sweet to your savory dish. Basically we’re saying that this Pumpkin Apple Turkey Meatloaf = Thanksgiving in a single bite. Gotta be thankful for that.
- Ground Turkey: not only easier to cook than a whole turkey, but easier to carry out of the grocery store. You’re welcome.
- Garlic Cloves
- Celery Stalk
- Granny Smith Apple: make sure you go with granny smith—it’s just the right level of brightness and acidity for this Thanksgiving Turkey Meatloaf!
- Sage (Yup, told you we’d bring the holiday herbs)
- Almond Flour: we have this guy to thank for the title of gluten-free Turkey Meatloaf.
- Olive Oil
- Pumpkin Puree
- Maple Syrup
- White Wine Vinegar
- Sherry Vinegar
- Pumpkin Pie Spice: we know this isn’t your typical use for pumpkin pie spice and we can’t wait for you to taste how right it is after all.
Preheat your oven to 325 degrees and let’s get this loaf loaded up!
We’ll start by prepping the heck out of ingredients. Sharpen your knife, because we’re about to get choppin’ (and if you need to brush up on knife skills, have a quick review of 11 Knife Cuts Everyone Should Know .
Chop chop, grab your garlic. Mince 2 Garlic Cloves and finely dice 1 medium Shallot, 1 Celery Stalk, and ½ of a Granny Smith Apple (removing seeds, of course). Chop 2 tablespoons Parsley, 1 tablespoon Thyme, 1 tablespoon Rosemary, and 1 tablespoon Sage.
Now set aside all that beautiful work you did, for now.
Get yourself a large bowl and crack in 1 large Egg. From there, add 1 teaspoon Olive Oil, 1 tablespoon Salt, ¼ cup Almond Flour, and mix it all up. Once it’s evenly combined, add 1 pound Ground Turkey and mix so that your initial ingredients are incorporated throughout the turkey.
Back to your prepped ingredients! Go ahead and add EVERYTHING you minced, chopped, and finely diced into that bowl and get to mixing again. The tiny chops will ensure that you get every flavor in every single bite of your gluten-free Thanksgiving Turkey Meatloaf, so you really want to mix it up well so that the ingredients are spread throughout.
Top it all off with Black Pepper to taste and give it one last mix! All set.
Time for a good ol’ Shape-n-Bake. Transfer your turkey meatloaf mixture onto a lined baking tray and shape it into a loaf—think sourdough or, ya know, a mounded oval. Cover that baby with foil and bake at 325 degrees for 25 minutes.
While your turkey meatloaf bakes, you can whip up your pumpkin coating! In a small bowl, combine ½ cup Pumpkin Puree, ½ teaspoon Sherry Vinegar, ½ teaspoon White Wine Vinegar, 1 teaspoon Maple Syrup, and ¼ teaspoon Pumpkin Pie Spice. When that’s all mixed together, you’re good to go.
Once your initial 25 minute bake is complete, remove your turkey loaf from the oven and coat the entire outside with the pumpkin mix you just made. Leave that foil behind and bake it uncovered for another 20-25 minutes to get that thing fully cooked through (you’re looking for an internal temp of 165 degrees to be safe!). Sure beats that 3-5 hour whole roasted turkey, eh?
Now slice it up, serve it up, and share all you’re grateful for with some loved ones. We’re thankful for you, our friends! Happy Thanksgiving.
Need a little more Thankgiving inspo? Kick it with some of our old school recipes with this Ricotta Butternut Squash & Sweet Potato Thanksgiving Casserole , Maple Miso Gravy, Vegan Apple Thyme Stuffing, or our Healthier Pecan Pie Bars. And for those next-day-brunches, check out our Thanksgiving Leftover Pumpkin Cranberry Buttermilk Pancakes.
Pumpkin Apple Turkey Meatloaf
This Pumpkin Apple Turkey Meatloaf tastes like Thanksgiving and is so much easier than roasting a whole turkey! The loaf serves 3-4, so it's ideal for smaller gatherings.
- 1 lb Ground Turkey
- 1 Medium Shallot Fine Diced
- 2 Garlic Cloves Minced
- 1 Celery Stalk Fine Diced
- ½ Granny Smith Apple Fine Diced
- 2 T Parsley Chopped
- 1 T Rosemary Chopped
- 1 T Thyme Chopped
- 1 t Sage Chopped
- 1 Egg
- ¼ c Almond Flour
- 1 t Olive Oil
- 1 T Salt
- ¼ t Pepper
- ½ c Pumpkin Puree
- 1 t Maple Syrup
- ½ t White Wine Vinegar
- ½ t Sherry Vinegar
- ¼ t Pumpkin Pie Spice
Preheat oven to 325℉
In a large bowl mix together the egg, almond flour, oil, and salt.
Add the turkey until everything is well combined.
Mix in the remaining ingredients.
Line a pan with parchment and turn the turkey mix onto the center, shape into an oval and smooth it out.
Cover with foil and bake for 25 minutes.
Meanwhile, in a small bowl mix together the pumpkin coating ingredients.
Remove the Meatloaf from the oven, turn the heat up to 350℉.
Remove the foil and spread the pumpkin mixture evenly on top of the meatloaf, bake for another 20-25 minutes, or until an internal temperature of 165℉ has been reached.
Slice, Serve and Enjoy!