Turkey Meatloaf

A big problem with meatloaf is that is deceptively carb-y since most recipes call for a metric effing TON of breadcrumbs.

BUT if you sub out the breadcrumbs for almond meal or almond flour, it does the exact same thing and frankly with all the other stuff in it, you really can’t tell the difference.

I used THIS PALEO RECIPE from paleogrubs.com as a template but changed it up a little. (Of course I did!)

For the meatloaf, I stuck with most of the recipe but skipped the chili flakes and added the following:

• 1 sautéed red bell pepper
• Half a white sautéed onion
• 1/2 cup of grated Parmesan
• 1 tbsp of oregano
• 1 tablespoon of coconut aminos (you can use a tablespoon of soy sauce if you don’t have aminos)

Meanwhile, I skipped the sauce recipe completely (I ain’t got time for ingredients like high-sugar medjool dates) and instead used a little low sugar Primal Kitchen (not a sponsor) ketchup on top. You can also put a tiny bit in the meatloaf mix! Maybe around 2 tablespoons.

Here are the highlights:

• Sauté onion and pepper.
• Throw all the ingredients in a bowl and mix together (I use rubber gloves when I do this because EW).
• Put the mixture in a slightly oiled meatloaf pan and cook at 350 for about an hour (but check after 45 minutes because all ovens are different).
• Take out of oven and make slits halfway through.
• Spread a thin layer of ketchup over the top.
• Put back in oven for about 20 minutes until the top is nice and baked.
• Let sit for a few and serve!!

(Side note: I’m so grateful for the existence of the meat thermometer in the picture! Also not a sponsor).