January 15, 2015

PALEO Turkey Meatloaf

Paleo Meatloaf 1

I’d sworn off meatloaf a long time ago.  Maybe because it was one of the only things my grandma would make for us and I was sick of eating it.  Maybe because the thought of meat shaped into a ‘loaf’ was never appetizing.  Either way, this recipe has definitely changed my mind.

With my New Year resolution in full swing, I’ve been scavenging Pinterest for delicious Paleo dinner ideas and happened to stumble across a meatloaf recipe.  I was skeptical, until I realized I was planning to make mashed cauliflower and meatloaf would be the perfect compliment.  Making my own adjustments to Paleo Newbie’s Zesty Meatloaf, I decided to give this dish a shot and was pleasantly surprised.  I’ll absolutely remake this recipe again, especially if there’s mashed cauliflower involved!

The Tips

Raw Paleo Meatloaf

Raw Sauced Paleo Meatloaf

Paleo Meatloaf 2

The Recipe

PALEO Turkey Meatloaf
Yields 4
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  1. 2 tbs extra virgin olive oil (EVOO)
  2. 1/2 yellow onion, sliced thin
  3. 1 package of fresh spinach
  4. 1 clove garlic, turned into paste
  5. 1 teaspoon dried oregano
  6. 1 teaspoon dried thyme
  7. 1 teaspoon dried parsley, plus extra for serving
  8. 1/4 teaspoon cayenne pepper
  9. 2 lbs ground turkey
  10. 2 eggs
  11. 1/4 cup almond flour
  12. Salt and pepper, to taste
  13. For the Sauce -
  14. 1/4 cup Muir Glen no salt added tomato sauce
  15. 2 tablespoons Dijon mustard
  1. Preheat the oven to 350 degrees. Line a baking sheet with tin foil, and drizzle a bit of EVOO to keep the meatloaf from sticking. Set aside.
  2. In a pan atop the stove over medium heat, add the EVOO and sliced onion. Cook until the onion is soft/translucent. Add the spinach, garlic, dried herbs, and cayenne pepper. Saute until the spinach is wilted and flavors are incorporated, about 2-5 minutes. Remove from the heat and let cool.
  3. In a large bowl, add the eggs and almond flour. Whisk until combined. Mix in the cooled sauteed vegetables. Add the ground turkey, salt and pepper, and mix using your fingers until just barely combined. Form a 'loaf' place atop the greased baking sheet. Set aside.
  4. Make the sauce in a bowl by combining the tomato sauce and dijon mustard. Pour most of the sauce atop the meatloaf & spread using either a brush or the back of a spoon.
  5. Bake in the preheated oven for 1 hour & 15 minutes.
  6. Remove from the oven and add the remaining sauce and a sprinkle of parsley atop the meatloaf. Let rest for 10-15 minutes before slicing. Serve with mashed cauliflower!
Adapted from Paleo Newbie
Adapted from Paleo Newbie
Lana del Crave https://lanadelcrave.com/

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