Mini Paleo Turkey Meatloaves {by Merit + Fork}
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Mini Paleo Turkey Meatloaves {by Merit + Fork}

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!
Prep Time10 mins
Cook Time40 mins
Total Time40 mins
Course: Main Course
Servings: 8
Calories: 134kcal
Author: Nicole Bobik


  • 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


  • Preheat oven to 350°F and line a baking sheet with lightly greased aluminum foil.
  • Heat a skillet over med-high heat. Saute diced carrots for 3 mins. Add celery & onion and saute another 5 mins.
  • Add baby spinach/baby kale, tomato paste, worcestershire, broth, garlic, herbs, salt & pepper.
  • Saute another 1-2 mins until liquid has mostly evaporated, remove from heat and set aside.
  • 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.)
  • 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.
  • Gently flatten the tops and spoon 1-1/2 to 2 tsp homemade paleo ketchup on top of each mini turkey meatloaf.
  • Bake for about 30 mins at 350°F or until meat thermometer inserted in center of mini meatloaf reads 165°F. ENJOY!