Paleo Turkey Meatloaf

This easy, nutritious, and delicious paleo turkey meatloaf will knock your socks off

Back in October when I was in NYC, I visited my brother John in Brooklyn. During the pandemic, he has become quite the domesticated chef. He absolutely loves cooking and making the most nutritious and delicious meals for him and his partner. John had this paleo turkey meatloaf heated up and ready for me to eat for lunch along with the most heavenly almond croissant from the local bakery.

I loved the meatloaf sooo much and had to hold off on having a second serving since I had to eat the gigantic croissant. He sent me the recipe and I finally had the chance to make it last week. It’s so easy to make and I love that this is a paleo version so there are no bread crumbs. Almond flour is a great substitute and helps bind the ingredients in this paleo turkey meatloaf. The texture is soft but not mushy. I pretty much followed the directions except for the fish sauce because I saw mine had gone bad. How does fish sauce go bad? That just shows you how old it was. Even still, the recipe was delicious and one that I’ll be making quite often.  

Paleo Turkey Meatloaf

Ingredients:

• 1 tbsp olive oil
• 3 cups chopped onions 
• 1 tbsp chopped thyme leaves or 1 tsp dried thyme
• 2 tsp salt
• 1 tsp fresh ground black pepper
• JOHN’S SPECIAL SAUCE 1 tbsp fish sauce, 1 tbsp gluten-free or paleo soy sauce like coconut aminos, and 1 tbsp red wine vinegar
• 1/3 cup chicken broth
• 1 tbsp tomato paste
• 2 1/2 lbs ground turkey (93% lean)
• 1/2 cup almond flour
• 2 extra-large eggs, beaten
• 1/2 cup keto ketchup

Directions: 

Preheat the oven to 325 degrees. 

Heat the olive oil in a medium saucepan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally for 8-10 minutes until the onions are translucent but not brown. Off the heat, add John’s special sauce, chicken stock, and tomato paste. Allow to cool slightly. 

In a large bowl, combine the ground turkey, onion mixture, almond flour, and eggs, and mix lightly with a fork.

 

 

Don’t mash or the meatloaf will be dense. Shape the mixture into 2 rectangular loaf pans covered with parchment paper.

 

 

Spread the keto ketchup evenly on top. Bake for 1 to 1 1/4 hours or until the internal temperature is 160 degrees and the meatloaf is cooked through. I only had to cook it for about 45 minutes in the convection oven since it tends to cook faster in that appliance. Just make sure to check the internal temp though. I also decided to add the ketchup later. After it’s finished cooking, drain some of the liquid that gathers in your pan. Slice and serve hot!