2cuptorn gluten-free breador you can pulse it in a food processor
2eggs
1/2 cupfinely chopped cilantro
2Tbspsrirachadivided
2Tbspgarlic infused olive oil
1tspsea salt
2tspdried oregano
1/2 tspcumin
2Tbsplow FODMAP ketchup
Instructions
Line a loaf pan with parchment paper. Preheat the oven to 375*.
In a large bowl combine turkey, bread, eggs, cilantro, 1 Tbsp of sriracha, garlic oil, salt, oregano, and cumin. Combine thoroughly.
Press evenly into the loaf pan. I like to use a silicone spatula to get it evenly pressed into the corners and shaped on top.
Bake uncovered for 40 minutes.
Meanwhile in a small bowl whisk together the ketchup and 1 Tbsp sriracha to make the glaze. Carefully remove the meatloaf from the oven (it will be hot!). Brush the glaze over the top.
Bake 15-20 more minutes until internal temperature reaches 160*. Rest 5 minutes before slicing.
Notes
Goes great with baked sweet potato wedges and a green vegetable.