In yesterday’s post I mentioned making meatloaf. Thought I would share the recipe today. I’m pretty sure this was the first time I’ve ever had meatloaf, so I’m not 100% sure what it’s supposed to taste like. But I was pretty happy with it. Much better warm than cold though.

According to Jake, one of the downfalls of meatloaf is that it can be dry. We both agreed mine definitely wasn’t, so that’s good. But if I make this again, I might play around with the spices more. Maybe you guys can help me with some ideas?


  • 2 lbs ground turkey
  • 1 onion, chopped
  • 2 cloves garlic
  • 1/2 bag of coleslaw mix (cabbage and carrots)
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp italian seasonings

Ingredients for the glaze:

  • 1/4 cup tomato paste
  • 3 tablespoons dijon mustard
  • 2 tsp apple cider vinegar
  • 1 tsp cumin

After some google research, I learned that meatloaf is typically made with eggs if you use breadcrumbs. Why? The eggs give moisture to the dry breadcrumbs. So if you remove the breadcrumbs, don’t forget to take out the eggs. I learned this the hard way, when I tried to make meatballs like my mom did only to have them fall apart.

Second thing that’s a little different: Instead of using chopped carrots and celery, I bought a bag of coleslaw mix. I’m not a huge fan of snacking on carrots or celery, and figured I would have a ton left over that would go to waste. The coleslaw mix is not only pre-chopped, but it’s just enough for the recipe and will still give you the same crunch you’re looking for.

Finally, you’ll notice I left out the ketchup, Worcestershire sauce, brown sugar, honey etc. In order to make it Whole30 approved, all of those were out.


In a large bowl, mix all of your ingredients. I just used my hands. Easier.


Then I placed a sheet of aluminum foil on a baking sheet, and formed the meat into…well…a loaf. Now some people ( like Jake for example ) believe that meatloaf should be made in a loaf pan, not free formed on a baking sheet. I read both ways are acceptable but decided to go with this way in order to allow some of the fat* to cook out ( as you’ll see in picture below ). Also, we didn’t have a loaf pan big enough….

* Going to just remind people that there is nothing wrong with fat. Fat doesn’t make you fat. But fat in meat is also a vessel for all of the crap that gets forced into factory farmed animals. Decided since this was just regular ground turkey, it couldn’t hurt to get rid of a little.

IMG_1196 IMG_1197

In a small bowl, mix up the ingredients for the glaze. Then spread it all over the loaf, including the sides. Cook your loaf at 325 degrees (F) for about 40 – 60 minutes. It honestly depends on how you shape your loaf. I used my meat thermometer to check. It took mine 55 minutes to reach an internal temp of 155 degrees (F).


Alright so that isn’t the most appetizing picture. But I wanted to include it so if you try this at home, you don’t get caught of guard. That is all of the fat. I simply scooped it into the trash.


This is what it ends up looking like on the plate. A lot better, right? Eh…not sure how I feel about meatloaf.

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