Gluten-Free Turkey Meatloaf with Oats

This is my take on a family favorite of Swedish meatballs but usually made only at the holidays. With this, it can be like that delicious taste, but any day you desire! This flavor resembles that of a beef and pork recipe somewhat and is ever so good!

Prep Time:
15 mins
Cook Time:
1 hrs 30 mins
Total Time:
2 hrs 45 mins
8 servings


  • nonstick cooking spray

  • 2 tablespoons butter

  • 1 medium onion, diced

  • 1 tablespoon minced garlic

  • 1 tablespoon Worcestershire Sauce

  • 2 teaspoons steak sauce (such as A1®)

  • 1 teaspoon beef base

  • 1 pound lean ground turkey

  • 1 pound lean ground turkey sausage

  • 2 large eggs

  • 1 teaspoon ground allspice

  • 1 teaspoon dried parsley

  • 1 packet stevia powder

  • ½ teaspoon sweet paprika

  • ½ teaspoon ground nutmeg

  • ½ cup gluten-free oats

  • 1 cup water

  • 1 (.87 ounce) package brown gravy mix

  • 1 teaspoon lemon juice

  • 1 large bay leaf


  1. Spray a 9x5-inch loaf pan with nonstick spray.

  2. Melt butter in a saute pan over medium heat. Add onion and garlic and cook until translucent, about 5 minutes. Stir in Worcestershire sauce, steak sauce, and beef base. Set aside to cool a little.

  3. Combine turkey, turkey sausage, eggs, allspice, parsley, and stevia in a large mixing bowl. Add oats and cooled onion mixture. Mix by hand until well combined and transfer to the prepared loaf pan. Cover and refrigerate for 1 to 2 hours.

  4. Preheat the oven to 350 degrees F (175 degrees C). Remove meatloaf from the refrigerator.

  5. Bake, uncovered, in the preheated oven until no longer pink in the center, draining any liquid as it builds up, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  6. When the meatloaf has been cooking for about 1 hour, whisk water and gravy mix together in a small saucepan over medium heat. Add lemon juice and bay leaf and stir frequently until boiling. Reduce heat and simmer for 1 minute. Remove from the heat and let thicken, 3 to 5 minutes. Discard bay leaf and pour gravy over the meatloaf during the last 15 to 20 minutes of baking.

Cook's Notes:

I make it gluten free for us with gluten-free oats instead of bread, but of course you can use any white bread or gluten-free bread crumbs in yours.

You can use a cube of beef bouillon instead of beef base, smoked paprika instead of sweet, and 2 teaspoons regular sugar instead of stevia.

Nutrition Facts (per serving)

266 Calories
16g Fat
9g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 266
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 28%
Cholesterol 141mg 47%
Sodium 618mg 27%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Protein 23g
Potassium 97mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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