Description
This Ground Turkey Paleo Meatloaf is a flavorful, healthy alternative to traditional meatloaf, made with lean ground turkey, almond flour, and a tangy paleo-friendly glaze. Perfectly seasoned and baked to juicy perfection, it’s a delicious and wholesome meal that fits perfectly into a paleo lifestyle.
Ingredients
Scale
For the Meatloaf Glaze
- ½ cup ketchup (Paleo)
- 2 tablespoons coconut liquid aminos
- 1 tablespoon honey
- 1 teaspoon Italian seasoning
For the Meatloaf
- 2 pounds ground turkey
- 1 ½ cups onion (finely diced)
- 1 cup carrots (thinly grated)
- ½ cup ketchup (Paleo)
- 1 large egg (whisked)
- 1 cup almond flour
- 2 tablespoons coconut liquid aminos
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven: Set your oven to 350℉ to prepare for baking the meatloaf.
- Make the Meatloaf Glaze: In a medium bowl, whisk together ½ cup paleo ketchup, 2 tablespoons coconut liquid aminos, 1 tablespoon honey, and 1 teaspoon Italian seasoning. Set this mixture aside until ready to use.
- Prepare the Meatloaf Mixture: In a large mixing bowl, combine 2 pounds of ground turkey, 1 ½ cups finely diced onion, 1 cup thinly grated carrots, ½ cup paleo ketchup, the whisked egg, 1 cup almond flour, 2 tablespoons coconut liquid aminos, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning. Mix thoroughly by hand until all ingredients are evenly incorporated.
- Shape and Bake: Line a 9×5-inch loaf pan with parchment paper. Press the meatloaf mixture evenly into the pan. Spread the prepared glaze over the top of the meatloaf. Cover the pan with aluminum foil and bake in the preheated oven for 1 hour.
- Finish Baking: After 1 hour, remove the foil and continue baking for an additional 15 to 30 minutes, or until the internal temperature reaches 165℉, ensuring the meatloaf is fully cooked.
- Rest and Serve: Allow the meatloaf to sit for 15 minutes after removing from the oven before slicing and serving. This helps the juices redistribute for a moist texture.
Notes
- Use paleo-approved ketchup and honey to keep the recipe compliant with paleo diet guidelines.
- Make sure to measure the internal temperature with a meat thermometer to ensure the meatloaf is cooked safely.
- Grating the carrots finely allows them to cook fully and blend well into the meatloaf.
- Letting the meatloaf rest before slicing helps retain its moisture and keeps slices intact.
- Almond flour is used as a gluten-free binder, making this recipe suitable for those avoiding gluten.
