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| Gluten Free Slow-Cooker Mushroom Meatloaf |
| photo by recipe author |
Servings: 6
Preparation Time: 20-25 minutes
- 1 pound ground turkey (or beef)
- 8 ounces portobello mushrooms, diced
- 1 onion, diced
- 1 garlic clove, minced
- 1/4 cup coconut flour
- 2 tablespoons ground flax seed
- 2 tablespoons coconut oil, melted
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasonings
- 1/4 cup ketchup*
- 1 teaspoon ground mustard
In a large bowl, combine turkey, portobello mushrooms, onion, garlic, coconut flour, flax, coconut oil, salt, pepper and Italian seasonings. Mix together until well combined, form into a loaf and place into a greased or lined slow-cooker. (Place a few strips – about 2″ wide – of foil in your slow cooker so you can easily remove the meatloaf and clean up faster.)
In a small bowl, mix together ketchup and mustard until smooth. Pour over loaf. Slow-cook on low heat for about 6-7 hours or on high heat for 3-4 hours. Temperature needs to read 160 ° F.
Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and re-heat.
Make your own fresh ketchup at home using this recipe – Homemade Fresh Tomato Ketchup.
Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!
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