Paleo Turkey Meatloaf
Get ready to make some delicious tasting paleo turkey meatloaf, or whole30 turkey meatloaf (depending on the ingredients you use). This is a seriously simple recipe that can feed an army. I’ll typically pull this recipe out if I want to keep things simple, but serve a lot of people at the same time. Less time in the kitchen is more time spending it with friends and family.
It’s important to point out that this is a Whole30 compliant turkey meatloaf. Just be mindful of the ingredients that you select, such as the tomato sauce, ketchup, etc. In the ingredient list, I’ve linked to my favorites. I don’t use anything with added sugar. Also do not use the Almond Crackers, instead just replace with 1 cup of Almond flour; see recipe notes.
We first start by sautéing some bell pepper and onions with some seasoning and a bit of garlic. I opted to use ghee here as I wanted a bit more depth of flavor. Feel free to use avocado oil, or cooking oil of choice. I don’t think you can really go wrong here.
Next I’m taking a shortcut, but in this case the shortcut really gives this paleo turkey meatloaf some awesome flavor. For the breadcrumbs mixture I crush up some Almond Flour Crackers. Simple Mills has a great product if you’re looking for a brand. You could certainly use almond flour, and do if you’re whole30, but I was looking in my cupboard and a lightbulb went off and decided to experiment.
We’re almost done at this point. Now we just combine the ingredients and mix well. To be honest, I just use my hands to combine the mixture as I feel I get the best results that way. However, use a fork if you please.
Split the turkey meatloaf mixture between two 5×9 loaf pans and bake for approximately 40 minutes. While the meatloaf mixture is cooking, you can create the sauce topping, which literally takes 1 minute. Place this to the side and wait until the meatloafs are ready to come out of the oven. Once the 40 minutes is up, take the meatloafs out of the oven and cover with the sauce. Place the meatloafs back in the oven for 10 more minutes and garnish with some green onion, if you wish.
I hope you really enjoy this recipe. If you’re looking for another turkey recipe, check out my Stuffed Peppers.
- 2 tbsp Ghee (Clarified butter)
- 1/2 cup Onion (Finely diced)
- 1 Yellow bell pepper (Finely diced)
- 3 cloves Garlic (Minced)
- 1 1/2 tsp Salt
- 1 1/2 tsp Ground black pepper
- 3 pounds Ground turkey
- 1 box Sun-dried Tomato & Basil Almond Flour Crackers (Simple Mills)
- 2 Eggs (Lightly Beaten)
- 3 tbsp Coconut Aminos
- 1/2 cup Ketchup
- 15 oz Tomato Sauce (Can)
- Melt the clarified butter over medium heat. Add bell pepper and onion and sauté until onion is soft while. Add the salt and pepper.
- Add garlic and sauté for about 1 minute. Place off to the side.
- In a large bowl finely crush the almond crackers to a texture resembling bread crumbs. If you're Whole30, use the ingredients from the Whole30 ingredient list.
- Combine bread crumbs, ground turkey, sautéed onions, garlic, bell pepper, eggs, half the coconut aminos, half tomato sauce and half the ketchup. Mix until well blended.
- Transfer half of the meat mixture into one 5x9 loaf pan and the other half into a second pan. (I like to add fresh ground pepper on top of the meatloafs before entering oven). Place in the oven for 40 min.
- In a small bowl mix the remaining tomato sauce, ketchup and coconut aminos. This sauce will be used on top of the meatloafs.
- Remove meatloafs from the oven. Evenly utilize sauce and coat the top of each meatloaf. Return to the oven for 10 more minutes.
- Remove meatloafs from oven and allow to cool for a few minutes. Slice and serve!
- 1 cup of Almond Flour
- 1/2 tsp salt
- 1/2 tsp basil