This recipe is based on the recipe from Sarah Fragoso’s cookbook “Everyday Paleo.”  I absolutely recommend this cookbook to anyone interested in integrating paleo recipes into their repertoire.  I had this for the first time in Hawaii, when Taylor and I were visiting my best friend Katie and her husband.  She had Sarah’s cookbook, and made us the recipe.  It was eye-opening.  I never even liked meatloaf as a child (no offense Mom).  I had two, healthy helpings of the meatloaf.  Immediately when we got home, I ordered myself a copy, and I am happy to report that it has inspired a lot of good things in my own kitchen.  I have only changed a few things to cater it even more to our taste and items we have around.

The original recipe calls for ground beef.  I love cooking with ground turkey, but I know it has a reputation of being a little dry at times.  I have tried two different combinations: two packages of 85-15 turkey, and one package of 85-15 mixed with 97-3.  The higher fat content of the 85-15 turkey makes the thought of dry turkey a distant memory.  Even with only one package mixed with the 97-3 turkey, it tastes just as moist and delicious.  This may also be helped because I doubled the amount of tomato paste in the recipe.  I just love the rich, tomato taste.  I am even able to easily find organic tomato paste (and sauces) at the Commissary.

In this version of the recipe, I’ve even reduced the amount of almond meal in the original recipe by 1/4 cup.  Otherwise, I’ve found that some almond meal finds its way to the bottom of the loaf.  Also, Sarah’s recipe called for 1/2 cup fresh basil.  Unfortunately, we do not get enough sun on our porch for my basil, cilantro, parsley and rosemary to thrive, so I improvised with some additional dry spices.  After all, I know that dried spices pack a punch, and I’d rather go for that than wilted fresh herbs.

A cooking tip: I use two silicon loaf pans.  I decided to use two pans in order to make sure it cooked evenly.  You can use a meat thermometer to double check the internal temperature, but even two pans in a non convection oven were cooked thoroughly after 50 minutes.

Serve this dish with Paleo Green Bean Casserole or Paleo Creamed Spinach!

Ingredients

• 2 packages ground turkey or beef
• 3/4 cup almond meal
• 2 cans organic tomato paste
• 1 red onion, diced
• 6 garlic cloves, grated or minced
• 2 eggs, beaten
• 1/2 tsp sea salt
• 2 tbs dried basil
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1 tsp marjoram
• 2 tsp black pepper

Instructions

• 1. Preheat oven to 350
• 2. Get ready to get your hands dirty (food handler gloves don’t hold up well to mixing meat)
• 3. Mix all ingredients into meat in a large bowl, by hand
• 4. Divide meat mixture evenly into two silicone loaf pans
• 5. Bake for 50-55 minutes, until cooked thoroughly
• 6. Enjoy!