You can also use egg in this recipe, I didn't have any on hand so I used potato as the binder.

Servings: 4 Prep Time: 10 min Cook Time: 50–60 min Ingredients:     •    1 lb ground beef or turkey     •    3/4 cup gluten-free rice panko     •    1/2 cup shredded carrot     •    2 tbsp mashed cooked sweet potato or mashed white potato (acts as binder and moisture source)     •    1 tbsp olive oil     •    1 tsp dried thyme or oregano     •    1/2 tsp salt, more to taste     •    Optional: 1–2 tsp mustard or coconut aminos for added flavor, if tolerated

Instructions:
    1.    Preheat oven to 375°F (190°C).
    2.    In a bowl, combine all ingredients and mix gently until just incorporated.
    3.    Form into a loaf shape and place in a loaf pan or on a lined baking sheet.
    4.    Bake for 50–60 minutes, until internal temperature reaches 160°F (beef) or 165°F (turkey).
    5.    Let rest for 5–10 minutes before slicing to help it firm up