Turkey Meatloaf
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 363 |
| Fat: | 20 g |
| Carbohydrates: | 6 g |
| Protein: | 38 g |
| Calculated for total recipe. | |
Meatloaf was a staple in my house growing up, which we enjoyed on a regular basis. I can remember eating slice after slice, always wanting just a bit more. Perhaps the only reason I would spare some of the loaf would be to leave some for the next day to be enjoyed as leftovers. This meatloaf brings back fond memories of “Mom’s meatloaf” . . . good luck leaving any to be enjoyed the next day, though!
— Bill
Serves: 6–8
Serves: 6–8
Ingredients
- 1 whole 1 whole Eggs, Pastured, whisked
- 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp Black Pepper
- 1 tsp 1 tsp Salt
- 1/2 cup 1/2 cup Celery, chopped
- 1/2 cup 1/2 cup Onion
- 1/2 whole 1/2 whole Bell Pepper, chopped
- 2 lb 2 lb Ground Turkey
- 2 Tbsp 2 Tbsp Coconut Aminos
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 375°F.
- Combine all ingredients in a large mixing bowl.
- Lightly grease a loaf pan with coconut oil.
- Pour ground turkey mixture into the loaf pan.
- Evenly distribute the mixture to get a uniform loaf.
- Bake at 375°F for one hour.
- Remove from oven and let rest for 10 minutes.
- Slice, and serve!.
Notes
This recipe will work best with a perforated loaf pan with drip holes on the bottom (and a matching catch pan for the drippings).
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
I have made this Turkey Meatloaf several times and is a favourite dish of my teenage son.
I often replace the pepper with a finely chopped carrot and sometimes omit the onion.
The left overs are excellent next day with a salad.