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Festive turkey meatloaf with crispy sage leaves recipe

Festive turkey meatloaf with crispy sage leaves recipe

4 ratings

Try something new with turkey this Christmas. Our festive meatloaf is made using turkey mince and is topped with a herby mushroom sauce and crispy sage leaves. Try this as a great gluten-free centrepiece. See method

  • Serves 6
  • Takes 1 hr 30 mins
  • 313 calories / serving
  • Freezable
  • Gluten-free
  • Dairy-free


  • 60g rolled oats
  • 100ml unsweetened plant milk
  • 2 tbsp vegetable oil, plus extra for greasing
  • 1 red onion, finely chopped​
  • 3 garlic cloves, crushed
  • 250g pack chestnut mushrooms, finely sliced
  • 300g butternut squash, peeled and cut into 1cm dice
  • 500g pack 7% fat turkey thigh mince
  • 4 tbsp tomato purée
  • 1 egg, beaten
  • 20g fresh sage, leaves picked, ½ finely chopped
  • 1 tbsp brown sugar
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 chicken stock cube, made up to 400ml
  • 1 tbsp cornflour, mixed with 1 tbsp water
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    2g 12%
  • Sugars

    7g 8%
  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 18.6g Protein 25.6g Fibre 2.8g


  1. Put the oats in a bowl, cover with the plant-based milk and set aside for 15 mins.
  2. Meanwhile, heat 1 tbsp oil in a lidded frying pan over low-medium heat. Add the red onion and 2/3 of the garlic and cook for 10 mins until softened. Add the mushrooms and season to taste, then increase the heat to medium and cook for 5 more mins until reduced. Set aside ⅓ of the mushroom mix for the sauce. Add the diced squash to the pan with 50ml water, then cover and cook for 10 more mins until the squash is tender. Uncover, stir, and cook off any excess liquid. Preheat the oven to gas 6, 200°C, fan 180°C.
  3. Put the turkey mince in a large bowl and add the mushroom-squash and oat-milk mixtures, 2 tbsp tomato purée, the egg, finely chopped sage leaves and season well. Gently mix together, but do not overmix (this can make the cooked meatloaf tough). The mixture will be quite wet.
  4. Grease a baking tray. Mould the turkey mixture into a large oval on the baking tray, about 20 x 15cm. In a saucepan, whisk together the remaining 2 tbsp tomato purée, brown sugar, Dijon mustard, vinegar and remaining crushed garlic. Use ⅓ of the sauce to coat the meatloaf, then place the meatloaf on the middle shelf of the oven and bake for 40 mins, until the internal temperature reaches 76°C. Rest for 5 mins, then carefully transfer to a serving plate.
  5. Meanwhile, add the reserved mushroom mixture to sauce. Pour in the stock and cornflour mixture, stir to combine, then bring to a simmer and cook until thickened; about 10 mins.
  6. In a separate small saucepan, add the remaining oil and whole sage leaves. Cook over a low-medium heat for about 10 mins until crispy, stirring occasionally. Scatter over the meatloaf before serving in slices alongside the sauce.

Storage: The raw meatloaf mixture can be stored in an airtight container the fridge for up to 1 day, then shaped, coated and baked. The sauce isn’t suitable for making ahead as it is used to coat the meatloaf before baking.

Leftover sauce can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1-3 months. Leftover meatloaf can be stored in the fridge for up to 2 days or in the freezer, well wrapped, for up to 1 month. Defrost thoroughly in the fridge overnight before reheating. Reheat the meatloaf in the oven at gas 3, 170°C, fan 150°C for about 10 mins, until piping hot all the way through. Reheat the sauce on the hob over a low-medium heat for about 5 mins until piping hot all the way through.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Gluten-Free Christmas recipes

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