This Paleo & Whole30 turkey meatloaf is super juicy, loaded with protein and bursting with savory notes from mushrooms and onions! A homemade plum glaze makes this a really special gluten-free and low-carb meatloaf recipe
Make the bbq ketchup first. In a food processor or in your high speed blender, combine all ingredients on high speed until pureed smoothly and all the prune-bits disappear. I recommend you stip and scrape the sides to incorporate all ingredients evenly. The texture should be thick but spreadable. Add a tiny bit of water (just a couple of teaspoons at a time) to thin it out if needed.
Store your homemade ketchup in a sealed jar in the refrigerator until ready to use. Leftovers can be refrigerated for 1-2 weeks. If it thickens up too much you can just stir in some water or apple cider vinegar.
Chop the mushrooms very finely in a food processor. (see step-by-step picture)
Heat oil in a skillet. Add the minced onions and sautee, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, add ½ teaspoon of salt, and a ¼ teaspoon of pepper. Cook until the mushrooms give off their liquid and let it reduce away; about 10 minutes or the mixture gets dry.
In a large bowl, whisk eggs. Add your ground turkey, the prepared onion mushroom mix, almond flour, 3 tablespoons homemade ketchup, coconut aminos, mustard and all seasonings. Mix by hand until all ingredients are well incorporated.
Transfer the meatloaf mixture to a 9- by 5-inch loaf pan, or shape free form on a baking sheet lined with foil (as pictured). If using a pan, make sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.)
Cover with ketchup on all sides. If using a loaf pan, you will have leftover sauce. If using free form, just slather it all on, patting it on the sides too.
Bake for about 1 h or until it reaches an internal temperature of 165F/ 74C.
Let meatloaf sit for 15 minutes before slicing and serving. Enjoy!
Whole 30 & Paleo BBQ Glazed Turkey Meatloaf https://www.notenoughcinnamon.com/whole30-paleo-turkey-meatloaf/