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Mini Paleo Turkey Meatloaves {by Merit + Fork}

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Mini Paleo Turkey Meatloaves are a delightful twist on the traditional meatloaf, offering a healthier, veggie-packed option that’s both paleo-friendly and irresistibly tasty. If you’ve never tried turkey meatloaf before, you’re in for a treat. Unlike the common misconception, turkey meatloaf can be incredibly moist and flavorful, especially with the right preparation and ingredients.

Choosing the Right Ingredients

For the best results, choose organic ground turkey if your budget allows, as it tends to be leaner and fits well within a paleo diet. Integrating vegetables not only enhances the nutritional profile but also keeps the meatloaves moist and adds subtle flavor nuances that complement the turkey perfectly.

Preparing Mini Meatloaves

Opting for mini meatloaves over a traditional loaf has several benefits. They cook faster, ensure even portion sizes, and present beautifully when serving. Mini meatloaves also make for excellent leftovers and can be a charming addition to any meal setting.

The Importance of the Ketchup Topping

A generous layer of ketchup on top before baking is crucial. It caramelizes as it bakes, creating a sweet and savory crust that’s often considered the best part of any meatloaf. Don’t skimp on this step — spread the ketchup evenly to cover the entire surface for the perfect finish.

Serving and Enjoying

Mini Paleo Turkey Meatloaves are not just enjoyable fresh out of the oven; they also make for fantastic leftovers. Whether you serve them hot as the main course or enjoy them cold in a salad or sandwich, these meatloaves are versatile and sure to please any palate.

Mini Paleo Turkey Meatloaves {by Merit + Fork}

Mini Paleo Turkey Meatloaves {by Merit + Fork}

Yield: 8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Meatloaf is good, but you know what makes it great? Making them miniatures and packing them with veggies. They're cute and sneaky, and best of all, they're delicious!


  • 1 tbsp ghee/bacon fat/olive oil
  • 1 lb ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 3 cloves garlic, minced/grated
  • 1/2 tsp each of fresh herbs, use any combination of fresh/dried rosemary, basil, thyme, oregano, or sage, chopped OR 1/4 tsp each of dried herbs
  • 1/3 cup chicken broth
  • 1/2 cup diced onion
  • 1/2 cup chopped fresh baby spinach/baby kale, optional
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1 tbsp tomato paste
  • 1 tbsp worcestershire
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup homemade paleo ketchup


  1. Preheat oven to 350°F and line a baking sheet with lightly greased aluminum foil.
  2. Heat a skillet over med-high heat. Saute diced carrots for 3 mins. Add celery & onion and saute another 5 mins.
  3. Add baby spinach/baby kale, tomato paste, worcestershire, broth, garlic, herbs, salt & pepper.
  4. Saute another 1-2 mins until liquid has mostly evaporated, remove from heat and set aside.
  5. Place ground turkey in a large mixing bowl. Add egg, almond flour, and sauteed veggie mixture and gently mix. (I use my hands for this.)
  6. Lightly grease a 1/3 cup measuring cup and evenly pack meatloaf mixture into measuring cup. Flip onto greased-foil baking sheet and repeat until you have 8 mini meatloaves.
  7. Gently flatten the tops and spoon 1-1/2 to 2 tsp homemade paleo ketchup on top of each mini turkey meatloaf.
  8. Bake for about 30 mins at 350°F or until meat thermometer inserted in center of mini meatloaf reads 165°F. ENJOY!
Nutrition Information
Yield 8 Serving Size 1 meatloaf
Amount Per Serving Calories 134Total Fat 5gSaturated Fat 1gUnsaturated Fat 0gCholesterol 56mgSodium 324mgCarbohydrates 6gSugar 3gProtein 15g

Nutrition is calculated by a third party and may not be 100% accurate

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Alissa Tag

Thursday 24th of August 2017

I have a question. I just finished the Whole30, and through it, realized I have a tomato sensitivity. It wreaks havoc on my body. What would you suggest as a a substitute for the tomato product? This is new to me. I started having symptoms in January, so I've never had to avoid them before.


Monday 6th of February 2017

Hi! I'm not sure where on earth the 10 min. prep time comes in here... This takes me a lot longer than that every time. My family loves this recipe. My daughter is begging me to make these for her birthday tomorrow. We have a very tight schedule, so I'm considering trying to use the recipe as written and make it one big meatloaf to save a little time. Any suggestions on how to make it moist?

Just for those who haven't tried it yet -- this recipe was delicious the first time we tried it; however, I have resigned myself to using oat flour (I know, not paleo) and they come out even better with a lighter, moister consistency. I also use more of the vegetables than the recipe calls for, though I can't remember how much more.

This is one of our family staples now, and I usually quadruple the recipe and freeze some for later.


Saturday 29th of October 2016

This recipe has become a family favorite. My kids beg for me to make these all the time. Just FYI, I tried coconut flour and they were still yummy but dry. I tried almond flour and that was better. I ran out of that and had to sub oat flour recently when we had 18 people over for dinner. That resulted in the moistest meatloaves and every mom there asked me for the recipe.


Thursday 18th of February 2016

Do you think I can sub the almond flour with coconut flour in this recipe?


Saturday 4th of July 2015


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