📝 About This Recipe
Redefine comfort food with this incredibly moist and flavorful turkey meatloaf that skips the grains without sacrificing the soul of the dish. By utilizing almond flour and sautéed aromatics, we achieve a tender crumb that perfectly complements the lean ground turkey and garden-fresh herbs. The star of the show is our homemade sugar-free ketchup glaze, which provides a sophisticated, tangy-sweet finish that caramelizes beautifully in the oven.
🥗 Ingredients
The Meatloaf Base
- 2 pounds Ground Turkey (93% lean preferred for best moisture)
- 3/4 cup Almond Flour (super-fine blanched)
- 2 Eggs (large, lightly beaten)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 2 stalks Celery (finely minced)
- 1/4 cup Fresh Parsley (chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 2 tablespoons Coconut Aminos (a Paleo-friendly soy sauce alternative)
- 1.5 teaspoons Sea Salt
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Olive Oil (for sautéing)
Sugar-Free Ketchup Glaze
- 6 ounces Tomato Paste (one small can)
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Water (to reach desired consistency)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1 pinch Stevia or Monk Fruit (optional, to balance acidity)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 9x5 inch loaf pan with olive oil.
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2
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and celery, sautéing for 5-7 minutes until translucent and soft.
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3
Add the minced garlic to the skillet and cook for an additional 60 seconds until fragrant, being careful not to burn it. Remove from heat and let cool slightly.
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4
In a small mixing bowl, whisk together all the 'Sugar-Free Ketchup Glaze' ingredients until smooth. Taste and adjust sweetness if desired.
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5
In a large mixing bowl, combine the ground turkey, almond flour, beaten eggs, coconut aminos, sea salt, pepper, parsley, and thyme.
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6
Add the cooled sautéed vegetables and 3 tablespoons of your prepared sugar-free ketchup into the meat mixture to ensure internal moisture.
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7
Using your hands, gently mix the ingredients until just combined. Do not overwork the meat, as this will result in a tough, dense loaf.
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8
Transfer the mixture to your prepared pan or shape it into a free-form loaf on your parchment-lined baking sheet.
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9
Spread about half of the remaining ketchup glaze evenly over the top of the meatloaf.
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10
Place in the center of the oven and bake for 40 minutes.
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11
Remove briefly to brush the remaining glaze over the top for a thick, tacky finish. Return to the oven for another 10-15 minutes.
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12
Check for doneness using an instant-read thermometer; the internal temperature should reach 165°F (74°C).
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13
Allow the meatloaf to rest for at least 10 minutes before slicing. This is crucial for the juices to redistribute and the loaf to set.
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14
Slice into thick portions and serve warm, garnished with extra fresh parsley.
💡 Chef's Tips
Always sauté your vegetables before adding them to the meat; raw vegetables release too much moisture during baking and won't soften properly. Avoid using 99% fat-free turkey breast as it can become very dry; a 93% lean blend offers the perfect fat-to-protein ratio for Paleo baking. If the mixture feels too wet, add an extra tablespoon of almond flour at a time until it holds its shape. To prevent the bottom from getting soggy, bake the meatloaf free-form on a flat sheet rather than compressed in a loaf pan. For a smoky flavor, add a drop of liquid smoke to the ketchup glaze.
🍽️ Serving Suggestions
Serve alongside a creamy cauliflower mash with ghee and roasted garlic. Pair with a crisp arugula salad tossed in lemon juice and olive oil to cut through the richness. Roasted Brussels sprouts with crispy bacon bits make an excellent textural contrast. A glass of chilled sparkling water with a wedge of lime or a dry kombucha. Leftovers are fantastic cold, sliced thin, and wrapped in large butter lettuce leaves.