This grain-free turkey meatloaf is moist, packed with flavor and is lighter than your traditional meatloaf…perfect if you’re gluten-free, paleo, doing Whole30 or just want to eat healthy!
Growing up, meatloaf was a staple in our house. I remember my mom used to leave bread out to get hard and then she would use the cheese grater to get really fine crumbs. She also used to get annoyed when we would add ketchup to it! Hahah
Fast forward many years, and now meatloaf is a staple in my house as well! I’ve made some modifications from my mom’s recipe in order to make it grain-free and changed up the seasonings. Even if you’re not gluten-free, paleo or doing Whole30… I promise this grain-free turkey meatloaf will be a hit in your house.
I shared this a while ago, but every night at dinner I ask Erik to rate my meal as if he would want it “once a week”, “once a month” or “once a year”- this helps me gauge my cooking in order to tweak my recipes! Well, let me tell you… this meatloaf is requested by him once a week! This also makes for perfect leftovers/meal prep!
Grain-Free Turkey Meatloaf
- 1.5 lb lean ground turkey
- ¼ cup plus 4 Tbsp ketchup
- 1 small onion
- 1 carrot
- 2 celery stalks
- 2 garlic cloves
- 1 Tbsp olive oil
- ⅓ cup almond flour
- 1 egg
- Salt and pepper, to taste
- 1 ½ tsp Italian seasoning
- ½ tsp chili powder
- Fresh parsley, to garnish
Preheat oven to 350 degrees.
Put onion, carrot, celery and garlic cloves into food processor and pulse until finely chopped.
Add olive oil to pan over medium heat and saute your onions, carrots, celery, and garlic until translucent. Then, remove from heat.
In a medium bowl, mix turkey, your sauteed veggies, almond flour, egg, ¼ cup of ketchup, salt, pepper, Italian seasoning and chili powder.
Place mixture into a loaf pan and spoon your remaining ketchup onto the top.
Bake uncovered for 55-60 mins.
Remove from oven and let sit 10-15 minutes before slicing (this will allow it to absorb any excess liquid).
Top with fresh parsley before serving.
If you’re in a hurry and don’t have time to saute veggies, you can skip that step and just add uncooked chopped veggies to the mix. Leave out the olive oil then.
this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!
I recently make a turkey meatball recipe that used Amy’s chunky tomato bisque for the sauce and I put it over spaghetti squash, you could also make the recipe using lot’s of different farmers market veggies.
These sound really, really good, I think the men in my home would love these cutlets. Thanks for the glove tip too
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