Gluten-Free Turkey Loaf

Are you the type of person who makes leftovers out of leftovers, or can create a meal from refrigerator items on their last breath? Then check out last week’s juice recipe, and learn how you can make good use out of leftover pulp and concentrate. Today on The Monday Menu, put a new spin on an old classic, Gluten-Free Turkey Loaf.

2014-09-10 15.40.46

2014-09-10 16.25.22

2014-09-10 16.08.54

2014-09-10 16.15.37


Gluten-Free Turkey Loaf
Prep time
Cook time
Total time
Serves: 1 loaf
  • 2½ pounds ground turkey (breast and thigh meat)
  • 1 tbsp of cayenne pepper
  • 1 tbsp of Ancho chili powder
  • 1 tbsp of dried thyme
  • 1 small yellow onion
  • 6 cloves of garlic
  • 2 eggs
  • 2 cups of carrot pulp (from the juice receptacle)
  • 1 cup of yellow bell pepper pulp (from the juice receptacle)
  • 1 cup of green apple pulp (from the juice receptacle)
  • 1 cup of celery pulp (from the juice receptacle)
  • 12 ounces of gluten-free croutons
  • salt and pepper

    For Loaf Sauce
  • 2 cups of catsup
  • 4 tbsp of Sriracha sauce
  • 2 tbsp of cumin
  • 2 tbsp of pepper
  • 2 tbsp of Worcestershire sauce
  • 1 tbsp of Agave nectar
  1. Peel, rinse, and dice yellow onion
  2. Peel, rinse, and mince cloves of garlic
  3. Take gluten-free croutons and seal them in a Ziploc bag. Make sure to remove as much air as possible before sealing bag.
  4. Take a rolling pin and generously crush together croutons (leave some chunky pieces: it doesn’t have to be completely pulverized).
  5. Now, take out a baking sheet and cut a piece of parchment paper the size of the sheet.
  6. In a small bowl, whisk together the sauce ingredients, and put aside.

    Cooking Instructions
  7. Heat oven to 325 degrees F.
  8. In a large bowl combine ground turkey, cayenne pepper, Ancho chili powder, thyme, and salt and pepper (use as desired).
  9. Once seasoning is worked through, add crushed croutons.
  10. Now work in onion and garlic.
  11. Make sure the ingredients are completely kneaded together.
  12. Add in carrot, bell pepper, apple, and celery pulp.
  13. Crack two eggs in the mixture and work together one last time.
  14. Now, take the mixture and pack into a loaf pans (I like Pyrex because it slides out easily).
  15. Take the baking sheet with the parchment paper, and flip the loaf pan upside down on top of it.
  16. Bake loaf for 15 minutes, and take out.
  17. Generously lather the loaf with whisked sauce.
  18. Allow loaf to bake for another 45 minutes, or when ready.



Leave A Comment