Turkey Meatloaf, Gluten-Free (and dairy-free and egg-free)

From: Art of Gluten-Free Baking (http://artofglutenfreebaking.com)

Turkey Meatloaf, Gluten-Free (and Dairy-Free and Egg-Free)

2 cups (120 g) 1/2 inch bread cubes from gluten-free bread

2/3 cup (155 ml) chicken or vegetable stock

1 tablespoon ground flax-seeds

hot water (see directions)

(you can also use 2 lightly beaten extra-large eggs in the place of the flax seeds and hot water)

1 medium yellow onion, diced

2 medium carrots, grated on the large holes on the grater (or diced)

2 large kale leaves, cut into ½ in pieces (optional)

1 pound (455 g) ground turkey (or chicken) white meat

1 pound (455 g) ground turkey (or chicken) dark meat

1 tablespoon dried parsley

1 teaspoon dried thyme

1 1/2 teaspoons coarse salt (or 1 teaspoon table salt)

1/2 teaspoon ground black pepper

2 tablespoons olive oil plus more for sautéing and brushing

Preheat oven to 350 degrees F (180 degrees C). Brush an 8-1/2 by 4-1/2 by 2-3/4-inch (22-by-11-cm) loaf pan with olive oil.

Place bread cubes in a medium bowl and pour broth over all. Toss to coat and let stand. While you are preparing the other ingredients, toss every so often. By the end of the preparation period, the broth should be completely absorbed by the bread cubes.

Place ground flax seeds into a glass measuring cup. Pour hot water into the cup until it reaches the 1/2 cup (120 ml) mark. Whisk to combine. Let sit for at least 20 minutes. While you are preparing the other ingredients, whisk every so often. By the end of the preparation period, the mixture should be a thick gel and cooled to room temperature.

Pour two or three tablespoons of olive oil into a large frying pan set over medium heat. Put onions and carrots in and saute, stirring frequently, until the onions have become translucent and the carrots have softened, about 15 minutes. Add the kale and saute for a few minutes more to wilt the kale (if using). Remove from heat and let mixture cool to room temperature.

While the onion mixture is cooling place both pounds of turkey meat into a large bowl. Use a large wooden spoon to mix until combined. Add the parsley, thyme, salt, and pepper and mix until combined. Add cooled onion mixture and mix until combined.

Add your soaked bread crumbs, the flax-seed gel (or eggs), and 2 tablespoons of olive oil and mix until everything is well combined.

Scrape mixture into prepare loaf pan, smooth it so it fills the pound, and mound the top towards the center (this gives the loaf a nice look when baked). I do this by using a rubber spatula.

Bake for 1 hour 25 minutes, or until a thermometer inserted into the center reads 170 degrees F/75 degrees C or more. The top of the loaf will be shiny and golden brown.

Let rest for 15 minutes before serving to allow the juices to redistribute throughout the loaf.