Growing up, when the temperatures dropped, we had two staple winter meals in our house: pot roast with potatoes and carrots AND meatloaf. Back in those days, (pre celiac diagnosis) when we made meatloaf, my mom would use breadcrumbs and sometimes even ritz crackers to make the classic TV dinner-styled American dish.
However, after I was diagnosed, I didn't really think meatloaf was a viable option. I know my dad tried to make meatballs/meatloaf a few times with hunks of gluten free bread -- but it just wasn't the same.
There's something about the breadcrumbs that make meatloaf the glorious beast that it is.
So I just gave it up -- that was until I found Ian's.
As many of you know flipping through my Instagram account - I'm not a big of fried food, so I never thought I would be interested in their product offerings, until they informed me they had gluten free breadcrumbs in their product line. TALK ABOUT A TOTAL GAME CHANGER.
Immediately I requested they send them my way, so I could make one of my childhood favorites - a food I frankly never thought I'd be able to enjoy again - MEATLOAF!
Not going to lie, despite this enlightening moment for me and my love of meatloaf, I still was a little skeptical though.
So I thought (sorry Jen) why don't I try them out on my sister first before I actually eat them myself. She would be the perfect judge - especially since in our household - she always made the best meatloaf.
So when I went home last weekend to Saint Louis, I mealprepped my sister two meals, including one filled with Ian's Gluten Free Panko Italian Style Breadcrumbs.
It was a hit. I love my sister, but she's a terrible communicator. (Sorry Jen) She's not one to go out of her way to text me or my parents or let us know how she feels about something.
So when she told me it was the best meatloaf she'd ever had - I knew I was on to something.
Since the "queen of meatloaf" put my recipe above her own, I knew I had to share the recipe with you all. It's just that good.
So gluten free--iends. Enjoy :]
Gluten Free Tomato Basil Meatloaf
- 1-1/2 lb ground turkey
- 1/4 cup Ian's Gluten Free Italian Style Panko Breadcrumbs
- 4 tablespoons Tomato Paste
- 3 tablespoons chopped fresh basil
- 1 egg
- 1 teaspoon garlic powder
- 2 tablespoons tomato paste
- 1 cup chopped tomatoes
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon chopped basil
- Salt and Pepper
First and foremost, assuming you've gathered your ingredients, preheat your oven to 400 degrees. And grab one mixing bowl for the meat, a small bowl for the topping, and a baking dish or loaf pan for the oven (spray this bad boy good)
From here you start preparing your meat mixture. Take your ground turkey and toss in an egg. It's time to get your hands dirty. Go to town and combine it all together. From here you can also add in your Ian's Gluten Free Breadcrumbs, tomato paste, basil, garlic powder, and salt and pepper.
Keep working it until all of the above ingredients are combined throughout the mixture. Then form it into a loaf with you hands and place it in your baking dish / loaf pan for the oven.
Next - you'll prep your meatloaf topping.
Diced up some fresh tomatoes (I used two romas which made about a cup (you can never have too many tomatoes in my mind). Add in the additional paste, basil, apple cider vinegar, and salt + pepper, and mix it all together.
Pour this topping all over the top of your meatloaf and then you can put it in the oven.
Bake this guy for about an hour or until the meat gets to 165 degrees.
Top it with some additional fresh basil and ENJOY!
Did you try the recipe?
Let me know in the comments below! I guarantee you won't be disappointed with this one.