Paleo Turkey Meatloaf

Paleo Turkey Meatloaf

I haven’t made meatloaf in a loooong time — in fact, I don’t think I’ve had a bite of meatloaf in at least a 2 years. It’s one of those things where you know its traditional recipe has gluten, so you just don’t think about it as a choice for dinner. However, for some strange reason both my husband and I were craving it last week, so I decided to make a healthy Paleo version of it.

It turned out really good. “It sort of tastes like lasagna”, my husband said while we tried it right after it came out of the oven. And he was right! I didn’t realize it at first, but it SO tasted like lasagna. Yum! I love that, especially because we were skipping all of the gluten and all of those carbs, and mainly consuming lean protein with lots of good flavor.

We both enjoyed our meatloaf with a huge plate of salad for dinner and called it a night. And just like the saying goes in Spanish — “barriga llena, corazon contento” — our stomachs were full and our hearts were happy!

My Paleo Turkey Meatloaf recipe yielded 8 meatloaf slices, so we had lots of great leftovers at home… which of course we ate for lunch the following days. It’s flavor was great even after a few days in the fridge. If you and your family don’t finish this recipe all in one sitting, be sure to store it in a close lid container in the refrigerator for later consumption. You can reheat each slice in the microwave for about 30-40 seconds, it won’t spoil the flavor or its consistency. Oh, and be sure to add a little extra Paleo-approved ketchup on top for good measure (that’s how we liked it best).

Paleo Turkey Meatloaf
 
Prep time
Cook time
Total time
 
This Paleo Turkey Meatloaf makes for a delicious homemade meal that the whole family will love.
Author:
Recipe type: Entree
Cuisine: American
Serves: 8 slices
Ingredients
For the meatloaf:
  • 2 lbs. ground turkey
  • 3 large eggs, whisked
  • 4 garlic cloves, minced
  • ½ white onion, thinly diced
  • 2 cups baby spinach, chopped
  • ½ cup ketchup
  • ½ cup cashew flour
  • 2 tbsp + ½ tsp coconut oil
  • 1 tsp chili powder
  • 1 tsp thyme
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp oregano
  • ½ tsp cayenne pepper
​For the "ketchup":
  • ½​ cup tomato paste
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tsp kosher salt
  • ½​ tsp smoked paprika
  • ½​ tsp garlic powder
Instructions
  1. Preheat oven to 350 F.
  2. Grease 10" bread pan with ½ tsp coconut oil and set aside.
  3. Make "ketchup" by whisking all the "ketchup" ingredients in a small bowl, and press through a strainer using a spatula. Set aside.
  4. Place a skillet over medium heat and add coconut oil. Once hot, sauté garlic and onions until translucent; add in spinach and spices and cook for 2 more minutes. Remove from heat and set aside to cool.
  5. In a bowl, mix together turkey, eggs and cashew. Mix in cooled off sautéed vegetables.
  6. Transfer meatloaf mixture to bread pan, spreading it evenly, and top with the "ketchup".
  7. Cook for 75 minutes. Remove from oven, let cool for a few minutes, slice and serve.
Notes
Tools You’ll Need:
- 10” bread pan
- Frying pan
- Spatula
- Mixing bowl
- Measuring cups
- Measuring spoons
- Cutting board
- Sharp knife
Nutrition Information
Serving size: 1 slice -- Calories: 308 Fat: 19 g. Carbohydrates: 8 g. Protein: 27 g.


Paleo Turkey MeatloafPaleo Turkey Meatloaf

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