I eat gluten. There, I said it. And I kind of it.

But here's the thing. Some people can't eat gluten. Like, because it will make them sick and/or die and stuff. And that is the opposite of cool.

But then again, there are people like Shauna--you may know her as Gluten Free Girl--who can't eat gluten, but not only refuse to let it ruin their lives, but actually learn to "love the food that loves them back".

And she just came out with a great new book (to follow up her previous great book), entitled Gluten-Free Girl and the Chef. Her husband is named Danny, my husband is named Danny. Adorable!

So when someone like the incredibly awesome Shauna asks me to take part in a gluten-free Thanksgiving recipe challenge, I'm gonna give it a try.

Of course, because it's in my nature to be slightly bratty, I went gluten-free...as a bird. Literally. I baked it, but it's not a cake: these cupcakes are a gluten-free variation of the turkey trompe l'oeil cake I made for Serious Eats. They may not be sweet, but the sentiment is...and in an awful-meets-awesome sort of way, these sweetmeats are kind of tasty in spite of themselves.

Turkey Meatloaf "Cupcakes"

Lightly adapted from the recipe found here

Note: When it comes to gluten-free ingredients, be sure to read everything. Even things that you wouldn't think of as having gluten--say, ketchup or oats--often do. So do your homework!

2 pounds ground turkey breast
1 cup quick-cooking oats (be careful to find a truly GF brand)
1/2 cup white cheddar cheese, grated
1/3 cup ketchup (be sure to check the ingredients and use a GF brand)
1/3 cup finely chopped onion
1/4 cup finely chopped Italian parsley
3 tablespoons soy sauce substitute such as tamari
1 1/2 teaspoons minced fresh thyme leaves
1/2 teaspoon freshly ground black pepper
2 medium garlic cloves, minced
For the filling and topping:
5 cups mashed potatoes (recipe of your choice)
1 cup sauteed green beans
1/2 cup sauteed onions
2 cups stuffing (use this recipe!)
1/2 cup whole berry cranberry sauce, drained of excess liquid

For the procedure, click over to Serious Eats--basically you will follow the same steps for the "cupcakes", but reduce the baking time by about 10 minutes because they are served in smaller vessels. Serve with any combination of GF Thanksgiving sides you'd like, and garnish with gravy (white flour free, please) if desired.

Of course, if all this is too much for you to...ah, digest, check out the other GF entries which are linked to from Shauna's blog, and here's a direct link to a few of my favorites: a gluten-free pumpkin pie, a gluten-free sweet potato and crabapple clafoutis (!), and a rather delectable-looking gingerbread cake.