Herb & Mushroom Turkey Meatloaf (grain-free)


I’m a sucker for comfort foods in the fall, especially when those comfort foods work great for meal prep, and a protein-packed meatloaf definitely checks off both those boxes!

Now I know you might be thinking, “meatloaf?! Dry…bland…lame…old-fashioned…” but I promise you the following recipe is anything but dry, bland, or lame. The mushrooms give it a delicate moistness, and the combination of herbs and zesty grainy mustard offer a flavour-packed zing. Plus the very fact that for whatever reason I decided to leave out all the tomato-y ingredients and Worcestershire inflections, in my opinion, makes this a rather “modern-day” version of well-loved classic.

Now of course I also left out the whole bread-crumb thing, and subbed in some fibre rich coconut flour for a more nutrient-dense and low carb binder, because that’s how I do…

All in all it’s a dead-easy weeknight go-to in my house, and I hope it becomes one of yours as well!


Turkey + Mushroom Meatloaf


Prep time: 10 minutes

Bake time: 50 minutes

Makes about 4-6 servings



  • 1.5-2lb free-range ground turkey

  • 2 large free-range eggs, whisked

  • 2 tbsp grainy mustard

  • 2 tbsp extra virgin olive oil (plus extra for greasing)

  • 1 tsp sea salt

  • 1 tsp paprika

  • 1 tbsp dried herbs or 2 tbsp fresh (rosemary, thyme, oregano, sage)

  • 2 tbsp chopped fresh parsley

  • 2 cloves garlic, minced

  • 3 tbsp coconut flour

  • 1 cup finely chopped mushrooms (about 2 cups whole)

*Optional glaze topping: 1 egg yolk whisked with 2 tbsp olive oil and 1 tsp grainy mustard



  1. Preheat your oven to 350F, and grease a loaf pan with olive oil and then line it with a long thin strip of parchment paper

  2. Combine turkey with eggs, then add the olive oil, mustard, salt, paprika, herbs, parsley, garlic, followed by the coconut flour (add a bit more if it seems really soupy, or a little less if it’s looking too dry)

  3. Mix in mushrooms, and transfer to the loaf pan.*Option to glaze the top at this point by dispersing the mixture evenly and sprinkling the loaf with a bit of extra parsley.

  4. Bake for about 45-60 minutes, until the centre is cooked through (the internal temperature should be about 160F).