This is the Paleo Turkey Meatloaf that is an irresistibly fantastic spin on old childhood favorite.
Flashback: With a big bowl on the counter, in goes the ground meat (usually beef), an egg, some salt and pepper and about a cup of those seasoned bread crumbs in the circular cardboard container. After we formed it nice and snug in a bread pan, one of us slathered a good heaping of the vibrant red ketchup all over the top. As the meatloaf baked, a delightful aroma filled the house. Heck, it was the authentic meatloaf recipe of the time.
This improved whole 30 ground turkey meatloaf recipe that will make you excited as you immediately reclaim a simple and delicious classic. This version is the grain, gluten, dairy free and fodmap free meatloaf recipe.
Although this meatloaf might look like the traditional and be remarkably similar in taste and texture, it is astonishing there is no compromise being grain free. Slather your favorite ketchup over your slice of irreplaceably delicious slice of paleo turkey meatloaf. The salty, sweet, tomato sauce drips off the small pieces you pick up with your fork, but you bring it down to your plate, once again, to swoosh around in dripped ketchup. With just the right seasoning, your imagination wanders to tomorrows lunch – a cold turkey meatloaf sandwich.
Making Your Paleo Turkey Meatloaf:
Preheat your oven to 375 degrees F.
In a large mixing bowl, add all of the ingredients and mix well with your hands until all ingredients are completely combined. Spray your meatloaf pan with either coconut oil or olive oil and spread the meatloaf in the pan. Spread your tomato sauce or ketchup over the top and bake for about one hour. Let your meatloaf sit and rest for about 10 minutes before slicing.
Tip #1: I prefer using dark ground turkey meat for meatloaf, burgers and sausages. With the higher fat count of dark turkey meat, the results are a moister, less dry meatloaf.
Tip #2: Add a tablespoon or two of either organic coconut flour or almond flour if you have mixed your meatloaf recipe together and it seems too moist.
Tips For Preparing This As A Low Fodmap Turkey Meatloaf Recipe:
- Leave out the garlic and onions, or;
- use garlic infused oil – I have no issues with either garlic or onion infused oil on occasion. I heat about a tablespoon of olive oil in a pan and add a garlic clove that has been sliced in three large pieces (so I can easily remove). I add the garlic slices to the heating oil and let cook for a few minutes, until I can smell the garlic. Then I remove and throw away the garlic pieces and add the garlic infused oil to my recipe. I do the same thing with onions, large pieces and remove before using in a recipe. As a result, following this method, you end up with the flavor and not the fodmaps.
- To replace ketchup since it usually is not low fodmaps, you can make your own tomato sauce. Chop a fresh tomato and add to a small food processor with salt and pepper (to taste). Pulse a few times until you reach your desired consistency. This makes a great substitute.
In conclusion, I hope you enjoy this recipe. If you have a vintage bread pan in good condition, how awesome would it be to bake this recipe in that. Here’s to fond kitchen memories and creating new ones.
Any questions, please let me know.
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Supplies Used In This Recipe:
Here is a low fodmap, whole 30, gluten free Paleo Turkey Meatloaf that will remind you of the classic, traditional version. Who doesn't love meatloaf? This is an easy to pull together, not so spicy one that even kids will like.
- 1 large egg beaten
- 1 clove garlic minced (omit for low fodmaps)
- 1/2 cup onion chopped (about 1/2 large onion) (omit for low fodmaps)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons coconut aminos
- 1/2 celery stalk chopped finely
- 1/2 cup red bell pepper chopped finely, 1/2 of a whole pepper
- 2 pounds dark ground turkey
Preheat oven to 375 degrees F.
In large bowl, combine all ingredients with your hands, gently.
Grease a 9 x 5 loaf pan with coconut or olive oil.
Pour turkey mixture into loaf pan and smooth out.
Bake at 375 for about one hour and then let rest for about 10 minutes.
Slice and serve. Refrigerate leftovers. Leftovers are great hot or cold!
Add one - two tablespoons of organic coconut flour or almond flour if the dough is too moist and does not hold together.
Recipe slightly adapted from: Primal Palate
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