Move over! There’s a new meatloaf in town! It’s ginger cilantro turkey meatloaf and it is insanely delicious. In fact, I’ve already made it three times and am ready for more.
This meatloaf is loaded with fresh flavors and unlike traditional meatloaf, has zero ketchup. Don’t get me wrong, I have nothing against a classic meatloaf (see my classic meatloaf recipe here), but variety is the spice of life, right?
Additionally, the spices in this turkey meatloaf are some of my favorite — ginger, cilantro/coriander, turmeric and garlic. There’s also the added bonus of hidden veggies: carrot and zucchini. Seriously, this meatloaf is a dream come true. It might as well be called turkey dream loaf.
Also, you’ll notice that I cooked the meatloaf on a parchment-lined baking sheet, but you can easily opt for a loaf pan too. Either way works, so whatever floats your boat.
Cheers and enjoy!
This untraditional turkey meatloaf is loaded with ginger, turmeric, coriander, cilantro, garlic and veggies. It's gluten-free, grain-free, and full of fresh flavor.
- 2 lb lean ground turkey
- 1 egg, preferably pasture-raised
- 1/2 medium yellow onion, diced large
- 1 large carrot, peeled and chopped
- 1 cup zucchini, chopped
- 2 cloves garlic, minced
- 1- inch piece ginger, peeled and chopped
- 1 Tbsp coconut oil
- 3/4 cup cilantro, roughly chopped
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1 tsp sea salt
- 3 Tbsp coconut aminos
- 1 Tbsp coconut flour
- Black pepper, to taste
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Line a baking sheet with parchment paper and set aside. Preheat oven to 350 degrees F.
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Add the onion, carrot, ginger, garlic and zucchini to the food processor container. Pulse until finely chopped.
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Melt coconut oil in a large pan over medium heat. Then, add the vegetable mixture from the food processor container. Sauté 3-4 minutes. Remove from heat and set aside to cool a bit.
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In a large bowl, mix together the ground turkey, egg, cilantro, coconut flour, coconut aminos, turmeric, coriander, sea salt and black pepper. Then, add the cooled vegetable mixture. If needed, use your hands to mix thoroughly.
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Place mixture on lined baking sheet and form into an even loaf with your hands. Try to keep it level, so it cooks evenly.
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Bake in preheated oven for 60 minutes or until cooked through. Once done, let sit 10 minutes before slicing.
If you prefer, you can bake this in a loaf pan instead of on a lined baking sheet.
Found this recipe, and surprisingly, I had pretty much all the ingredients. The flavor sounded hard to imagine, so I had to try it. I think I went a bit heavy with the ginger, maybe a bit hard to judge ‘an inch’ of ginger, I guess. I stuck with the flavor profile, my additions being some panko breadcrumbs and an extra egg. I substituted soy sauce for the coconut aminos, which with the extra ginger, made it maybe a bit toward a Chinese flavor. Moist, flavorful departure from the norm. Thanks for this great recipe. Here’s a slice: https://photos.app.goo.gl/bQQDuY4rgQZdPjLp9
Thanks for sharing, David and I’m glad you enjoyed the recipe (and that it turned out well with your additions). Definitely looks great from the photo! And, yes, I agree that this meatloaf is a nice change from the norm. 🙂