Paleo Turkey Meatloaf
This paleo-friendly turkey meatloaf is a hearty and flavorful dish, perfect for a satisfying weeknight dinner. Made with lean ground turkey and packed with vegetables, it's a healthy alternative to traditional meatloaf recipes. The meatloaf is baked until golden brown and juicy, offering a comforting meal.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 383 kcal
Allergen information: may contain celery, eggs, mustard, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 680 gground turkey, lean
- 0.5 pcsyellow onion, finely diced
- 1 pcscarrot, grated
- 1 pcscelery stalk, finely diced
- 2 clovegarlic clove, minced
- 1 pcsegg, beaten
- 0.25 cupalmond flour
- 1 tspsmoked paprika
- 0.5 tspdried oregano
- 0.75 tspsalt
- 0.25 tspblack pepper, freshly ground
glaze
- 2 tbspketchup, paleo-friendly
- 1 tspdijon mustard
- 0.5 tspapple cider vinegar
garnish
- 1 tbspfresh parsley, chopped(optional)
Equipment
baking sheet · parchment paper · meat thermometer · whisk · small bowl · large mixing bowl
The method
Step by step
- 1
Preheat your oven to 180°C (350°F).
About 10 min
Cook’s note: Allow plenty of time for the oven to fully preheat for even cooking.
- 2
In a large mixing bowl, combine the ground turkey, yellow onion, carrot, celery stalk, garlic clove, egg, almond flour, smoked paprika, dried oregano, salt, and black pepper.
About 5 min
Cook’s note: Ensure all ingredients are evenly distributed for the best flavor and texture.
- 3
Using your hands, gently mix all ingredients until just combined. Be careful not to overmix, as this can make the meatloaf tough.
About 3 min
Cook’s note: Overmixing develops the protein, leading to a denser texture. Mix until just incorporated.
- 4
Shape the mixture into a loaf on a baking sheet lined with parchment paper, or press it into a loaf pan.
About 2 min
Cook’s note: If using a baking sheet, form a loaf about 9x5 inches and 2 inches high for even cooking.
- 5
In a small bowl, whisk together the ketchup, dijon mustard, and apple cider vinegar to create the glaze.
About 1 min
- 6
Spread half of the glaze evenly over the top of the meatloaf.
About 1 min
- 7
Bake for 45 minutes, then remove from the oven and spread the remaining glaze over the meatloaf.
About 45 min
Cook’s note: Applying the glaze in two stages helps prevent it from burning and creates a more vibrant finish.
- 8
Return to the oven and bake for another 15-20 minutes, or until the internal temperature reaches 74°C (165°F).
About 20 min
Cook’s note: Use a meat thermometer inserted into the thickest part of the loaf to ensure it's cooked through.
- 9
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
About 10 min
Cook’s note: Resting allows the juices to redistribute, resulting in a more tender and moist meatloaf.
- 10
Garnish with fresh parsley, if desired, and serve warm.
Per serving
Nutrition
- Calories
- 382.9kcal
- Protein
- 41.5g
- Carbs
- 9.3g
- Fat
- 18.7g
- Fibre
- 2.3g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover meatloaf in an airtight container in the refrigerator.
Reheat slices in the microwave or oven until warmed through.
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