Turkey Stuffing Loaf

Paleo Turkey Meatloaf

I love the flavors of Thanksgiving but I’m really more about the side dishes than the main event. To me, turkey is just a protein-carrier for all of the delicious vegetables that surround it. I do, however, love meatballs and meatloaf and a variety of other quick, often portable, ground meat dishes. I use them for quick lunches and post-workout snacks and a protein hit when I need it. It’s a good thing I had some of this one for lunch on the day I made it because after that it became my husband’s favorite thing in the fridge and I had to arm wrestle him for it every time. Unfortunately for me, he’s quite strong.

I really hope you enjoy this meatloaf that tastes just like a turkey dinner. All you need is some cranberry sauce and you’re good to go!

Turkey Stuffing Loaf

1 lb. ground turkey (mine was a blend of white and dark)

1 tsp. bacon grease

1/2 onion, diced about 1/2 c.

2 celery stalks, diced about 1/3 c.

1 medium carrot, diced about 1/3 c.

1 Tbsp. parsley, minced

1 tsp. fresh sage, minced (about 3 leaves)

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. poultry seasoning

1 tsp. salt

1/2 tsp. pepper

1 egg

1/4 c. almond flour


1) Preheat oven to 375 degrees. Melt bacon grease, in a medium skillet over medium-high heat and sauté the onion, celery, and carrot until just soft, about 5 minutes. Stir in parsley and sage, remove from the heat, and let cool slightly.

2) Put ground turkey, spices, egg, and almond flour in a large bowl. Add the veggie mixture to it and combine thoroughly. Use your hands – they work best. The mixture will be quite wet.

3) Put the mixture on a baking sheet and form into a loaf shape, approximately 5x7x1. Let rest for 10 minutes before placing in the oven and cooking for 45 minutes. It should be firm and springy when you poke it.

4) Remove from the oven, let rest, and slice.

Serves 3-4