Turkey Meatloaf

I was looking for a recipe in which I could get my veggies and my protein all in one go. This is it!

As you know, I'm working on my second cookbook, which will be all about healthy comfort food! And I'm excited to be sharing some exclusive recipes with you via my newsletter!

This veggie-rich turkey meatloaf has hearty greens, root vegetables, lemon, scallion, and lots of love. This is an amazing pick for your meal rotation!

Additionally, this meatloaf makes a great weeknight meal. Serve this hearty dish with a simple salad or grilled vegetables and dinner is a breeze.

This meatloaf is perfect for packing lunches, and exquisite with Lemon Cashew Cream (you can find that recipe in my first cookbook, Heartful Kitchen!)

 
Paleo Turkey Meatloaf
 

Turkey Meatloaf

Ingredients

  • Avocado or olive oil for oiling casserole dish

  • 2 parsnips, medium dice  

  • 2 scallion, sliced  

  • 2 carrots, medium dice  

  • 3 large kale leaves  

  • 4 cloves garlic, chopped  

  • 2 zested lemons  

  • 1 cup mixed herbs such as chopped basil, parsley, thyme, rosemary  

  • 1 tablespoon salt  

  • 1 ½ teaspoons freshly ground black pepper  

  • 4 tablespoons olive oil   

  • 2 pounds ground turkey  

Directions

  1. Preheat oven to 350°.

  2. Oil a 9x13 casserole dish with avocado or olive oil.

  3. Working bit by bit, grate the vegetables using the food processor. Fill the bowl of the processor halfway and pulse until you have tiny pieces. Alternatively, use the grating attachment, and grate the vegetables. Either way works in this recipe. Transfer each batch to the large bowl with the turkey, add the rest of the ingredients and combine gently with your hands.

  4. Add the rest of the ingredients except for the turkey to a large mixing bowl and combine with your hands.

  5. Add the turkey, and gently combine.

  6. Spread the mixture evenly in the prepared pan and bake for 40 minutes.

  7. Let cool 10 minutes, cut and serve.

RecipesMaria Cooper