Description

This Ground Turkey Paleo Meatloaf is a delicious, nutritious, and gluten-free dish perfect for a wholesome family dinner. Featuring lean ground turkey mixed with fresh vegetables, almond flour, and Paleo-friendly ingredients, it’s topped with a flavorful glaze made from ketchup, coconut liquid aminos, honey, and Italian seasoning. Baked to perfection, this meatloaf is moist, tender, and packed with flavor, making it a healthy alternative to traditional meatloaf recipes.

Ingredients

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Meatloaf Glaze

½ cup Paleo-friendly ketchup
4 tablespoons coconut liquid aminos (divided)
1 tablespoon honey
2 teaspoons Italian seasoning (divided)

Meatloaf

2 pounds ground turkey
1 ½ cups finely diced onion
1 cup thinly grated carrots
½ cup Paleo-friendly ketchup
1 large egg, whisked
1 cup almond flour
1 teaspoon salt (plus more to taste)
½ teaspoon black pepper (plus more to taste)
1 teaspoon garlic powder

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even cooking of the meatloaf.
Prepare the Meatloaf Glaze: In a medium bowl, combine ½ cup Paleo ketchup, 2 tablespoons coconut liquid aminos, 1 tablespoon honey, and 1 teaspoon Italian seasoning. Whisk the ingredients together until smooth. Set aside to use later as a flavorful glaze on top of the meatloaf.
Mix the Meatloaf Ingredients: In a large mixing bowl, combine 2 pounds ground turkey, 1 ½ cups finely diced onion, 1 cup grated carrots, ½ cup Paleo ketchup, the whisked egg, 1 cup almond flour, the remaining 2 tablespoons coconut liquid aminos, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and the remaining 1 teaspoon Italian seasoning. Mix thoroughly by hand until all ingredients are evenly incorporated.
Shape and Glaze the Meatloaf: Line a 9×5-inch loaf pan with parchment paper for easy removal and cleaner baking. Press the meatloaf mixture evenly into the pan. Spread the prepared glaze evenly over the top of the meatloaf. Cover the pan loosely with aluminum foil to prevent the glaze from burning during baking.
Bake the Meatloaf: Place the covered loaf pan in the preheated oven. Bake for 1 hour covered, then remove the foil and continue baking for an additional 15 to 30 minutes. The meatloaf is done when the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
Rest and Serve: Remove the meatloaf from the oven and let it sit for at least 15 minutes before slicing. This rest time helps the juices redistribute throughout the meatloaf, making it moist and easier to cut.

Notes

Using Paleo-friendly ketchup and coconut liquid aminos keeps this recipe compliant with Paleo diet guidelines.
Grating the carrots thinly helps them incorporate well into the meatloaf, providing moisture and sweetness.
Allowing the meatloaf to rest after baking is essential for juicy slices and easier handling.
You can substitute ground turkey with ground chicken if preferred, maintaining similar cooking times.
Check the internal temperature with a meat thermometer to avoid under or overcooking.