Mom! The (turkey) Meatloaf!!

Thanks to a five-day cold, my meal plan fell a bit off track.  Egg muffins sounded repulsive, which could also be the result of eating them for 6 days straight, and salads were pretty unappealing.  Despite my longing for chicken noodle soup and sugar-filled OJ, I stayed faithful to the Whole30 and made due with chicken broth and oranges.  Thankfully I’m feeling better and getting back to making healthy and hearty Whole30 meals.  Last night was the first time I was actually hungry since the plague descended upon me, and finally had the energy to cook.  I decided to take a healthy twist on a childhood classic; meatloaf.  

Personally, I hated meatloaf as a child, but then again I hated anything that wasn’t cheese or pasta.  As an adult, I could not get enough of this meatloaf and will be making it on a regular basis from here on out.  I looked up a few recipes and did some tweaking to make it Whole30 approved, and I must say I’m pretty pleased with the result.  Here’s the recipe:

For the Meatloaf:

  • 2 lbs ground turkey
  • 1 egg
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 4 oz tomato sauce (from a can)
  • 1/2 cup coconut flour
  • 1 Tbs Italian seasoning
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper

For the Topping:

  • 4 oz tomato sauce (from a can)
  • 2 tsp dried basil


Preheat the oven to 350 degrees.  Combine all ingredients in a large bowl.  If you don’t have Italian seasoning, you can use ½ tsp of dried basil, ½ tsp of dried oregano, and ½ tsp of dried thyme.  Place the meatloaf mixture in a greased pan.  I used Nature’s Promise Organic Olive Oil Cooking Spray to grease a large bread pan.  Drizzle with tomato sauce and dried basil.

Bake for 90 minutes – turkey takes a while to cook (unfortunately).  After 60 minutes, I took my pan out of the oven and drained the grease, then put it back in for another 30 minutes.  Make sure it’s fully cooked – if you have a meat thermometer, it should be 160 degrees.  If not, cut into the meatloaf – if it’s pink, put it back in for another 10 minutes and check again. If it’s not pink, you’re good to go!  

We had some leftover tomato sauce (from an 8oz can), so we drizzled it over the slices of meatloaf and sprinkled them with extra basil.  Enjoy!


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