Healthy Mexican Turkey-Oatmeal Meatloaf (Gluten-free)

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I grew up eating great meatloaf with oatmeal in it, but it wasn’t until I was older that I attempted to make great turkey meatloaf. I know you’ll agree with me that this healthy moist Mexican Turkey Oatmeal Meatloaf is so delicious and hits the spot. Leftovers are good and convenient, too. The Mexican herbs, spices and verde salsa make it a crowd pleaser (but also see the nightshade-free variation in the Notes below the recipe).

Perfect for Gluten-free, Low vA (VAD) and most healthy real food diets, this satisfying dinner is also Anti-Inflammatory.

Enjoy this nourishing main dish, full of protein and complex carbs to bless your wellness and energy levels.

Ingredients in Healthy Moist Mexican Turkey-Oatmeal Meatloaf

This recipe is what real “superfood” looks like! Forget the bright veggies, and focus in on the high protein, gentle fiber from gentle produce, including either applesauce or beans, and … the oatmeal (all great complex carbs). This recipe is a macronutrient gift that really satisfies!

This recipe makes a nice big meatloaf to feed a family of 8, or a smaller family will have leftovers. It’s okay to halve the recipe if you want a smaller amount. I like to make the full recipe because leftovers freeze well, and they make a great lunch full of nutrition that’s delicious to eat hot or cold.

Ingredients:

• ground turkey
• coconut aminos — While usually used in Asian cooking, coconut aminos also adds a nice umami flavor to other dishes, as is the case here.
• oatmeal — rolled oats
• parsnips — Can be subbed for carrots, peeled zucchini or diced onions if preferred (or white carrots or zucchini for VAD)
• celery
• olive oil
• applesauce, OR: 1 can drained beans, puréed with a 1/2 cup water, or slightly runny refried beans (amount in recipe)
• psyllium husk whole (not powder)
• spices and herbs: cumin, dried ginger, dried oregano — (See variation for VAD, nightshade-free and extra anti-inflammatory in the Recipe Notes.)
• quality salt
• Topping: Verde salsa — Use any jarred or canned verde salsa that you like. I get mine at Trader Joe’s usually, but I also use an inexpensive classic canned verde salsa [with just a few basic ingredients] from the Mexican food aisle at the grocery store. (See variation for VAD, nightshade-free and extra anti-inflammatory in the Recipe Notes.)
  • A small amount of cornstarch is optional to thicken the topping. (See Recipe.)

Variation

If you love green chilies and want to emphasize the Mexican flavors in the meatloaf, add:

• one 7oz can diced green chilies (like this)

How to make Mexican Turkey Meatloaf

1. Grease casserole dish with a small amount of oil or solid fat (like tallow). Set aside. Preheat oven to 375°F.
2. Heat large sauté pan over medium heat. Add oil, parsnips, celery and salt. Sauté 5 to 8 minutes, until beginning to brown and soften.
3. Add applesauce, cover, and reduce heat to allow a slow simmer when covered. Slow simmer about 10 minutes, removing the lid to stir a couple of times. (If you’re using zucchini, simmer only 5 minutes.)
4. Remove pan from heat and remove lid. Allow mixture to cool slightly (so it’s cool enough to touch).
5. While veggies cool, place into large mixing bowl: oatmeal, psyllium, remaining salt, + cumin, ginger and oregano. Right before you’re ready to mix (when the veggie pan has cooled off for about 20 minutes), add the turkey, remaining olive oil and coconut aminos. 
6. Use a spatula to scrape the partially cooled veggie mixture into the meat ingredients. Mix by hand thoroughly, or it’s okay to use a mixer at the slowest speed if you’re careful not to over-mix. 
7. Dump and scrape raw meatloaf mixture into casserole dish. Spread out and smooth the top surface. Bake in preheated oven about 40 minutes for a 10″ square dish, or 35 minutes for 9″ x 13″.
   • Can you bake this recipe in a loaf pan, as photographed? Yes, just decrease the oven temperature to 350°F, and bake 50 to 60 minutes. Bake until the internal temperature reaches 160°F to ensure it is fully cooked but still moist.
8. Top meatloaf with salsa, and allow to rest at least 10 minutes before serving.

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Mexican Turkey Oatmeal Meatloaf (Gluten-free)

This healthy moist Mexican Turkey Oatmeal Meatloaf is so delicious and hits the spot. Leftovers are good and convenient, too. The Mexican herbs, spices and verde salsa make it a crowd pleaser (but also see the nightshade-free variation in the Notes below the recipe).

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: DInner, Main Dish

Cuisine: American, Mexican

Keyword: gluten-free, ground turkey, healthy, meatloaf, mexican, oatmeal, verde

Servings: 8 servings

Calories: 357kcal

Author: Megan

Cost: $15

Equipment

• casserole dish 9" by 13", 10" square, or similar

Ingredients

• ¼ cup olive oil divided
• 2 parsnips medium size, peeled and chopped small and thinly; can be subbed for carrots, peeled zucchini or diced onions if preferred (or white carrots or zucchini for VAD)
• 2 stalks celery chopped thinly
• 2-½ teaspoons quality salt divided
• 1-⅔ cup applesauce OR: 1 can drained beans, puréed with a ½ cup water, or slightly runny refried beans
• 2 cups oatmeal (rolled oats)
• ⅓ cup psyllium husk whole (not powder)
• 1 Tablespoon cumin
• 1 Tablespoon dried ginger
• 1 Tablespoon dried oregano (See variation for VAD, nightshade-free and extra anti-inflammatory in the Recipe Notes.)
• 2 lbs. ground turkey
• ½ cup coconut aminos (While usually used in Asian cooking, coconut aminos also adds a nice umami flavor to other ethnic dishes, as is the case here.)

Meatloaf Verde Salsa Topping

• 1 cup verde salsa (Use any jarred or canned verde salsa that you like. I get mine at Trader Joe's usually, but I also use an inexpensive classic canned verde salsa [with just a few basic ingredients] from the Mexican food aisle at the grocery store.) -- (See variation for VAD, nightshade-free and extra anti-inflammatory in the Recipe Notes.)
• optional: 1 Tablespoon cornstarch

Instructions

• Grease casserole dish with a small amount of oil or solid fat (like tallow). Set aside. Preheat oven to 375°F.
• Heat large sauté pan over medium heat. Add 2 Tablespoons oil, parsnips, celery and ½ teaspoon salt. Sauté 5 to 8 minutes, until beginning to brown and soften.
• Add applesauce, cover, and reduce heat to allow a slow simmer when covered. Slow simmer about 10 minutes, removing the lid to stir a couple of times. (If you're using zucchini, simmer only 5 minutes.)
• Remove pan from heat and remove lid. Allow mixture to cool slightly (so it's cool enough to touch).
• While veggies cool, place into large mixing bowl: oatmeal, psyllium, remaining 2 teaspoons salt, + 1 Tablespoon cumin, ginger and oregano. Right before you're ready to mix (when the veggie pan has cooled off for about 20 minutes), add the turkey, remaining 2 Tablespoons olive oil and coconut aminos.
• Use a spatula to scrape the partially cooled veggie mixture into the meat ingredients. Mix by hand thoroughly, or it's okay to use a mixer at the slowest speed if you're careful not to over-mix.
• Dump and scrape raw meatloaf mixture into casserole dish. Spread out and smooth the top surface. Bake in preheated oven about 40 minutes for a 10" square dish, or 35 minutes for 9" x 13".

  Can you bake this recipe in a loaf pan, as photographed? Yes, just decrease the oven temperature to 350°F, and bake 50 to 60 minutes. Bake until the internal temperature reaches 160°F to ensure it is fully cooked but still moist.

Meatloaf Verde Salsa Topping

• While meatloaf bakes, optionally, thicken salsa topping: In small saucepan, whisk together 1 Tablespoon water with the cornstarch. Stir in salsa. Heat over medium heat until it simmers. Simmer, stirring, about 1 minute until it's thickened. Set aside until the meatloaf comes out of the oven.
• Top meatloaf with salsa, and allow to rest at least 10 minutes before serving.
  

Notes

Anti-inflammatory, Nightshade-free and VAD version

This gentler version of the recipe is not Mexican Turkey Meatloaf. It's more Mediterranean Turkey Meatloaf. It's the version I make more often for our family, and it's wonderful. (I decided not to create two totally separate turkey meatloaf recipes, because this healthier variation is just so simple.) Enjoy!

Make only two changes to the above recipe, so it's extra gentle and healthy:

1. Replace the dried oregano with dried dill.
2. Sub the salsa with this Mediterranean Meatloaf Glaze:

Pomegranate Molasses Glaze Ingredients

• ¼ cup coconut aminos
• 1 teaspoon cornstarch
• ¼ cup pomegranate molasses -- Here's the organic one I buy. It's a pantry staple worth having.

Instructions

• In small saucepan, add coconut aminos. Whisk in cornstarch. Once it's incorporated, whisk in pomegranate molasses. Turn on stove top, and whisk or stir over medium heat until it begins to simmer and thicken. Simmer, stirring, about 1 minute, reducing heat as needed. Set aside until needed.
• After removing baked meatloaf from the oven: Use pastry-style brush or spoon to cover meatloaf with glaze. Allow the meatloaf to rest 10 minutes before serving.

Nutrition

Calories: 357kcal | Carbohydrates: 29g | Protein: 24g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 493mg | Potassium: 233mg | Fiber: 11g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 2mg

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