Turkey Meatloaf
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
15 minutes
1 hour
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 298 |
| Fat: | 16 g |
| Carbohydrates: | 4 g |
| Protein: | 33 g |
| Calculated per serving. | |
Serves: 7
Serves: 7
Ingredients
- 1 whole 1 whole 1 whole Eggs, Pastured, whisked
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 tsp 1 tsp 1 tsp Salt
- 1/2 cup 1/2 cup 1/2 cup Celery, chopped
- 1/2 cup 1/2 cup 1/2 cup Onion
- 1/2 whole 1/2 whole 1/2 whole Bell Pepper, chopped
- 2 lb 2 lb 2 lb Ground Turkey
- 2 Tbsp 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).
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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.
This recipe is fantastic! My fiance is a meatloaf connoisseur and did not miss the ketchup topping one bit. I did tweak it a little by adding finely chopped fresh thyme and dried sage (because I didn’t have any fresh), added about 2-3 tbsp almond meal, and replaced 1 lb of the ground turkey with 1 large grated zucchini. Served with cauliflower mash and sauteed spinach, it’s the ultimate (paleo) comfort food dinner!
Sooooo yummy! It was really easy to make and super juicy. I didn’t change the recipe a bit. I am sharing this with my Mom and Dad and friends as I think they would really love it too. Thank you!