Wednesday, April 24, 2013

Turkey loaf

I never really made meatloaf prior to our Paleo conversion. My husband thumbed through the newest cookbook gracing my shelf, "OMG. That's Paleo." a few weeks ago, and flagged the chicken basil meatloaf recipe. Since then I've concocted various versions of meatloaf or meatballs, inspired by the recipe he saw, but I have not following it exactly. My recipes have varied based on what I have in my fridge, or what I want to sneak into my two-year-old's tummy.

Today it was turkey loaf (or turkey meatloaf, or turkeyloaf - whatever you want to call it), with carrots, onion and chard!

1 pound ground turkey (or meat of choice)
1/4 cup steamed carrots, chopped
1 chard leaf, chopped or minced
1/3 of a small red onion, chopped
1 tbsp flax seed meal* + 3 tbsp water (OR 1 egg, whisked)
1 tsp salt
1 tbsp fat (coconut oil, bacon fat, etc.), melted + more for greasing the baking dish

  1. Preheat oven to 375 degrees F
  2. If using flax meal in place of an egg, place 1 tbsp flax meal into 3 tbsp of water, mix and allow to set for 5 minutes
  3. Combine all ingredients except for turkey (meat)
  4. Add the meat, and mix thoroughly (wooden spoon or your hand)
  5. Grease a small baking dish - I used a Pyrex bread dish (see below)
  6. Place mixture into dish, cover with foil and bake for 45 minutes or so. Remove foil, and bake until golden brown and cooked through (about 15 more minutes)
Chopped veggies
Flax meal setting in water
Turkey loaf prior to baking - sorry, I didn't get an after photo - we ate it all up!

*Depending on who's Paleo rules you may follow, flax seed meal is either OK or a no-no. According to the Whole30 program from "It Starts With Food," flax seed meal is permitted in small quantities on the Paleo diet. I use it once or twice per week at most.

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