Olive Oil: I used extra virgin olive oil, but you can use whichever vegetable oil you prefer (sunflower oil, canola oil, avocado oil, etc).

Onion: I used a yellow onion, but you can also use white onions or red onions.

Ground Turkey: Since this is a recipe for turkey meatloaf, ground turkey is a key ingredient. However, if you wish to make a meatloaf but don’t want to use ground turkey, you can also use ground chicken, ground pork, ground beef, or a mix of different ground meats.

Garlic: Fresh minced garlic adds a beautiful flavor to this recipe, so I highly recommend adding it in.

Mustard: I used Dijon mustard, but you can use any other types of mustard that you prefer (such as yellow mustard, honey mustard, etc.).

Worcestershire Sauce: I used gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.

Panko Breadcrumbs: To keep this recipe gluten-free, I’ve used gluten-free panko breadcrumbs. However, if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.

Egg: The eggs helps to better bind the meatloaf ingredients together, so make sure you add it in.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but you may also use another unsweetened non-dairy milk (cashew milk, soy milk, rice milk, etc.). Alternatively, if you are not lactose-intolerant, regular milk will do.

Dried Herbs: For the dried herbs, I used a mix of dried parsley and dried oregano. Go ahead and use whichever dried herbs you prefer or have on hand.

Granulated Garlic: If you don’t have granulated garlic, garlic powder will work too.

Brown Sugar: I used dark brown sugar, but light brown sugar or coconut sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using brown granulated monkfruit sweetener (a 1:1 brown sugar substitute that is zero glycemic index and will not raise your blood sugar).

BBQ Sauce: I used gluten-free BBQ sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular BBQ sauce instead.

Storing/Freezing: To store, place the gluten-free turkey meatloaf in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or microwave before eating. To freeze, let the meatloaf cool to room temperature before wrapping in aluminum foil, then placing it in a freezer bag and freezing for up to 3 months. Allow the frozen meatloaf to thaw completely overnight in the refrigerator before heating up in the oven or microwave and eating.