Traditional Turkey Meatloaf with Coconut Flour
This traditional turkey meatloaf is packed with great veggies, coconut flour and egg for super nutritious and delicious eating.
- Servings: 4 to 6
- Prep Time: 20 minutes
- Cook Time: 60-75 minutes
- 1 ½ lbs. ground free range turkey meat or 1 lb. ground pastured beef and ½ lb. ground pastured pork
- 3 medium carrots
- 1 small yellow onion
- 2 stalks of celery
- 4 large mushrooms
- 6 oz. organic tomato paste
- 1 egg
- 1-2 cloves garlic
- 2 rounded Tbsp. coconut flour
- 1 tsp. Italian seasoning
- 1 tsp. sea salt
- ½ tsp. black pepper
- 1 Tbsp. organic tamari, fermented soy sauce, homemade Worcestershire sauce or Thai/Vietnamese fish sauce
Preheat oven to 375°F. Chop all the vegetables to half inch pieces, and set aside. In a large mixing bowl beat the egg, then add garlic, vegetables, tomato, coconut flour, salt and pepper, seasoning and sauce of your choice. Mix well.
If you are making a beef and pork meatloaf, combine the two meats in a separate bowl and chop until they are completely mixed together. You can skip this step if using all beef or ground turkey. Add the meat gradually to the vegetable seasoning and egg mixture and combine thoroughly.
Press the mixture into a glass loaf baking dish. I like to line my loaf pan with parchment paper before I press in the meatloaf mixture. Shape it until it fills the pan evenly in all corners and if there is a little excess, round it over the center of the pan lengthwise to form a small ridge down the middle of the pan. (You can push it down to get it evenly distributed.)
Place the loaf pan on a cookie or baking sheet and then place the baking sheet in the oven so any fat or juices are caught on the sheet and don’t drip down into the oven. This also makes it a lot easier to remove the meatloaf from the oven.
Bake for 15 minutes and then reduce the temperature to 350°F and bake for another 45 minutes to an hour or until well done. (160°F for beef and pork, 165°F for poultry) Remove from oven and place the cookie sheet on stove top or on cooling rack. Slice meatloaf in pan or lift the loaf using the parchment paper to set it on a serving platter after pouring off the grease.
Makes an excellent loaf for slicing cold for sandwiches after refrigeration, too.
Originally posted 2020-05-02 23:36:52.