Paleo Pesto Turkey Meatloaf
Servings: 5 -6
Calories: 250kcal
This Pesto Turkey Meatloaf is the perfect healthy weeknight dinner. Using a homemade and dairy free pesto sauce, this Whole30® compliant dinner is a winner! Also reheats well and great for meal prep.
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Ingredients
for the pesto
- 1 cup fresh cilantro stems removed
- 1 cup fresh basil leaves
- 1/3 cup olive oil
- 1 cup pine nuts may sub walnuts or mix of cashews
- 1 TBS minced garlic
- 3 TBS nutritional yeast
- 1/4 tsp pink salt
turkey meatloaf
- 1/2 TBS oil
- 1/2 medium onion diced
- 1 TBS minced garlic
- 1 lb lean ground turkey 94%
- 1 large egg
- 1/2 cup homemade pesto could use store-bought if not Paleo
- 2/3 cup almond meal
- 1/4 tsp pink salt
Instructions
- Preheat oven to 375ºF and line a baking sheet with parchment paper, foil, or grease with oil. Set aside.
- Make the pesto: In a small food processor or blender, combine all ingredients and process until almost smooth (some nuts can remain in pieces). Using spatula, transfer 1/2 cup of the pesto to measuring cup. Set aside the rest.
- On medium-high heat, add oil to frying pan. Add diced onion and garlic, stirring for 3-4 minutes until fragrant. Transfer to large glass mixing bowl and cool for 5 minutes.
- Once onions and garlic have cooled, in same bowl combine turkey burger, egg, 1/2 pesto, almond meal, and salt. Use spatula wooden spoon to combine, then finishing with your hands.
- Transfer mixture to prepared baking sheet and shape into loaf. Bake meatloaf for 35-45 minutes, until internal temperature reaches 165F. Allow meatloaf to rest on pan for 15 minutes before transferring to serving dish. Top with another 1/4 cup of the pesto sauce (or as much as you want) slice, and serve.
Notes
Nutrition approximate. Based on 6 servings, includes half of the pesto sauce recipe.
Nutrition
Serving: 1/6 | Calories: 250kcal | Carbohydrates: 5g | Protein: 21g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 221mg | Fiber: 2g | Sugar: 2g