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!