Turkey Meatloaf (Paleo + Whole 30)

I love a good, hearty and flavorful meatloaf.  I chose to make this dish with ground turkey to create variety to my weekly dinner menu and also to create a dish that is a little bit lighter but just as tasty! This is another dish I like to cook in bulk to have leftovers for another night.  To reheat the dish, I will cut the loaf into slices and heat it in a saute pan.  Serve alongside your favorite roasted veggies or easy side salad.  


  • 2 lbs ground turkey breast
  • Avocado oil, divided
  • 2 cups onion, diced
  • 1 cup carrots, diced
  • 2 medium apples, diced
  • 2 tbsp + extra for topping, paleo ketchup (for Whole30 be sure to use a approved brand or make your own)
  • 2 tbsp coconut aminos
  • 2 eggs
  • ½ cup Almond flour


  • Preheat oven to 375 degrees.
  • Add ground turkey to a large bowl.
  • In a medium saute pan, heat 3.5 Tbsp avocado oil.
  • Add carrots, onion and 2 tsp salt.  Cook until soft and beginning to brown.
  • Remove from pan and add to bowl with ground turkey.
  • Add 2 Tbsp avocado oil to the saute pan.
  • Add the chopped apples and cook until they begin soften.
  • Once cooked, add apples to bowl with ground turkey alone with any remaining oil in the pan.
  • Add 2 tbsp paleo ketchup, coconut aminos, 2 tsp salt, eggs and almond flour to the bowl.
  • Mix well.
  • Place mixture in a loaf pan or medium size casserole dish.
  • Top meatloaf with a layer of ketchup*
  • Cover with foil and bake for about an 1 hour.  Remove the foil for the last 15 minutes.



*This ketchup is in addition to the 2 Tbsp previously used.

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