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Delicious Gluten-Free Meatloaf
We all have those people in our families… the ones that don’t love meat.
So when I decided to create a gluten-free and Paleo turkey meatloaf I was almost certain I would be eating it all by myself.
But boy was I wrong.
This recipe is perfect for those who can go without meat, but need the protein. It’s so tender and delicious, you’ll be lucky if you have ANY leftovers.
What Makes this Ground Turkey Paleo Meatloaf Recipe a Superstar?
This Paleo meatloaf is a superstar for a few reasons:
- It is made with lean ground turkey. You can use 93/7 or 99/1.
- It is secretly loaded with vegetables.
- Almond flour is used in place of breadcrumbs.
- Refined sugar-free ketchup is used.
- Lots of yummy spices and herbs!
So in a word… this gluten-free Paleo meatloaf tastes amazing AND is super nutritious for you.
Ingredients
Notes about the ingredients needed for this Gluten-free Turkey Meatloaf recipe are below. Jump to recipe for the exact measurements.
- Ground turkey. This lean option is perfect for this recipe. You can sub in another ground meat, like chicken or beef, but note the flavor will change.
- Veggies. Both carrots and onions are added for extra nutrition and flavor. They are full of beta-carotene, Vitamin K, and fiber.
- Almond flour. This helps bind the meatloaf together. Almond flour is full of Vitamin E, healthy fats, and protein.
- Paleo ketchup. What’s a meatloaf without ketchup? This version is loaded with lycopene-rich tomatoes and sweetened with honey.
- Seasonings. Whip up your own Italian seasoning, or grab a bottle from the grocery store. You’re also going to want additional salt, pepper, and garlic powder.
How to Make Paleo Turkey Meatloaf
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions.
1. Make the meatloaf glaze.
The first step is to make the glaze for the meatloaf. Trust me, this sauce MAKES the dish.
Gently stir together ketchup, coconut liquid aminos, honey, and 1 tablespoon of Italian seasoning in a dish. Set aside.
2. Combine the meatloaf ingredients.
Add the turkey, onion, carrots, ketchup, whisked egg, almond flour, coconut aminos, salt, pepper, garlic powder, and 1 tablespoon Italian seasoning to a large bowl. Use your hands or a large spatula to thoroughly combine.
Spread parchment paper over a 9×5-inch loaf pan, then press the meatloaf mixture evenly across the pan. Drizzle the sauce over the top, then tightly cover the pan with foil.
3. Bake the meatloaf and serve.
Cook the covered meatloaf in a preheated 350°F oven for 1 hour. Remove the foil, and continue cooking for another 15 to 30 minutes. The internal temperature should be 165-170℉ on an internal meat thermometer.
For the best results, let the meatloaf rest for 15 minutes before slicing and serving. Otherwise, it might fall apart.
What to Serve with Turkey Meatloaf
When you’re ready to dig in, be sure to whip up any of these tasty sides to make a full meal.
Go green with Honey Roasted Broccoli, Crispy Smashed Broccoli, Green Beans Almondine, or Roasted Asparagus with Garlic.
Or, choose a heartier side like Loaded Bacon Mashed Potatoes, Roasted Yukon Gold Potatoes, or Skillet Sweet Potatoes.
More Ground Turkey Recipes
Versatile and protein-packed, turkey makes a great addition to some of these classic recipes:
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Ground Turkey Paleo Meatloaf
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Ingredients
- ½ cup ketchup Paleo
- 4 tablespoons coconut liquid aminos* divided
- 1 tablespoon honey
- 2 teaspoons Italian seasoning divided
- 2 pounds ground turkey
- 1 ½ cups onion finely diced
- 1 cup carrots thinly grated*
- ½ cup ketchup Paleo
- 1 large egg whisked
- 1 cup almond flour
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 350℉.
- For the Meatloaf Glaze: Combine the ketchup, 2 tablespoons coconut liquid aminos, honey, and 1 teaspoon Italian seasoning in a medium bowl and whisk to combine. Set aside until ready to use.
- For the Meatloaf: In a large bowl combine turkey, onion, carrots, ketchup, whisked egg, almond flour, 2 tablespoons coconut aminos, salt, pepper, garlic powder, and 1 teaspoon Italian seasoning. Mix by hand until all ingredients are well incorporated.
- Line a 9×5-inch loaf pan with parchment paper. Press the meatloaf mixture evenly into the pan. Spread glaze on top of the meatloaf, cover the pan with a piece of aluminum foil and bake for 1 hour. Remove the foil and continue cooking for 15-30 minutes, or until the internal temperature reaches 165℉.
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Notes
- Seasoning. Homemade Italian seasoning adds the most flavor.
- Carrots. Grate your own carrots at home so they’re not too thick.
- Rest. Don’t cut into the meatloaf too soon.
- Storage. This meatloaf will keep in an airtight container in the fridge for up to 3 to 4 days. Freeze for up to 6 months in a freezer-safe container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is a winner! Love that it is Whole30 compliant and that my picky teenage son, unbeknownst to him that he was eating a super nutritious meal, downed it enthusiastically without his usual “what’s in this?” skepticism when trying something new. So happy to discover my new guilt-free go-to meatloaf recipe.
Yay! So happy to hear you enjoyed the recipe, Corinne! I’m so glad even picky teenagers like this one. Thanks so much for taking the time to leave a comment!
So good! Have never made meatloaf without breadcrumbs and was super apprehensive but wow was I happily surprised! The carrots and almond flour worked so well to keep the loaf moist. And the flavor was great! You always expect turkey in a meatloaf to be bland but this was full of flavor! Thanks for a great recipe! This will be a go-to for me!
Yay! So happy to hear you enjoyed the recipe, Kristin! I love the simple changes to make it healthier. Thanks so much for taking the time to leave a comment and rating!
This meatloaf has been my go to the past year! My family is so in love with this recipe and it’s even better with it being paleo!! I currently have one in the oven and can’t wait to eat! Thank you for this amazing recipe! !
Yay! So happy to hear you enjoyed the recipe, Shelley! I love that it’s Paleo and tastes great. Thanks so much for taking the time to leave a comment and rating!
This is on our bi-weekly rotation! I use grass fed ground beef instead of turkey and coconut sugar and Primal Kitchen ketchup for the glaze. SO good!
Yay! So happy to hear you enjoyed the recipe, Caitlin! So awesome to hear you make this regularly. Thanks so much for taking the time to leave a comment and rating!