Gluten-Free, Slow Cooker, Mushroom Meatloaf
Servings: 6
Preparation Time: 20–25 minutes
Ingredients:
- 1 pound turkey (or beef), ground
- 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
Directions:
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 inches 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. The temperature needs to read 160 degrees F.
Tip: Make two loaves at once and store one in the freezer for later use. Simply thaw in the fridge overnight and reheat.
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!
