Ground Turkey Paleo Meatloaf
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 30 mins
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Servings
8 servings
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Calories
285 kcal
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Course
Main Course, Dinner
Ground Turkey Paleo Meatloaf
Description
Ground Turkey Paleo Meatloaf uses ground turkey combined with fresh onions and carrots to add moisture and subtle sweetness. The almond flour helps bind the mixture while keeping it paleo-friendly. The egg also acts as a binder. The meatloaf is formed in a parchment-lined loaf pan, then coated with a glaze of paleo ketchup, coconut aminos, honey, and Italian seasoning that caramelizes during baking. Baking covered with foil initially helps retain juices, then uncovered to brown the top. This method results in a tender interior with a flavorful crust. Letting the meatloaf rest before slicing helps juices redistribute, preserving moistness. This meatloaf can be served warm with savory sides.
Ingredients
- ½ cup ketchup Paleo
- 4 tablespoons coconut aminos divided
- 1 tablespoon honey
- 2 teaspoons Italian seasoning divided
- 2 pounds ground turkey
- 1 ½ cups onion finely diced
- 1 cup carrot thinly grated
- ½ cup ketchup Paleo
- 1 egg whisked, large
- 1 cup almond flour
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350℉.
- For the Meatloaf Glaze: Combine the ketchup, 2 tablespoons coconut liquid aminos, honey, and 1 teaspoon Italian seasoning in a medium bowl and whisk to combine. Set aside until ready to use.
- For the Meatloaf: In a large bowl combine turkey, onion, carrots, ketchup, whisked egg, almond flour, 2 tablespoons coconut aminos, salt, pepper, garlic powder, and 1 teaspoon Italian seasoning. Mix by hand until all ingredients are well incorporated.
- Line a 9x5-inch loaf pan with parchment paper. Press the meatloaf mixture evenly into the pan. Spread glaze on top of the meatloaf, cover the pan with a piece of aluminum foil and bake for 1 hour. Remove the foil and continue cooking for 15-30 minutes, or until the internal temperature reaches 165℉.
- Let meatloaf sit for 15 minutes before slicing and serving.
Notes
- Use homemade Italian seasoning for best flavor balance.
- Grate carrots finely to integrate well into the meat mixture.
- Allow the meatloaf to rest 15 minutes before slicing to maintain juiciness.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 19g | 6% |
| Protein | 31g | 62% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 756mg | 32% |
| Potassium | 554mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2905IU | 58% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 74mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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