Paleo Herbed Turkey Meatloaf

I am still feeling the need for comfort food and I am looking to unload the end of season garden veggies and herbs at the same time. This meal did the trick!

This meatloaf recipe is not only incredibly moist and delicious, but it also has hidden veggies in it to trick your pickiest of eaters! It’s so good, you may want to make a double batch to have leftovers for tomorrow!






1.5 lbs. ground turkey
1 cup shredded zucchini
1/2 onion – minced
3 cloves garlic – minced
1 egg
1/2 cup almond flour (not here for paleo, use bread crumbs)
2 Tbsp. Worcester sauce
3 large springs of fresh herbs (I went with rosemary, thyme, and oregano) – minced
Salt and pepper
1/4 cup ketchup

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all ingredients except for the ketchup. Use your hands, it works best! Shape into a log and place in a baking pan. Coat top with ketchup.
3. Bake for 50 to 60 minutes or until done. Remember, ground turkey must be cooked to an internal temperature of 170 degrees.
4. Let sit for 5 minutes before slicing and serving.

4 thoughts on “Paleo Herbed Turkey Meatloaf

  1. Pingback: Perfect Paleo Zucchini Bread | Teacher. Foodie. Athlete.

  2. This is great! Do you need to squeeze out the zucchini when you cook with it? I find it makes the meals very watery like when I have made a zucchini lasagna.

  3. Pingback: Perfect Paleo Zucchini Bread | Mommy. Foodie. Athlete.

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