Healthy, gluten free meatloaf for a busy work week.
Yield:8 (4 ounce servings)
1 tbsp olive oil
1 medium yellow onion (finely diced)
3 cloves garlic (minced)
2 tbsp tomato paste
½ tsp dried oregano
½ tsp dried thyme
¼ cup chicken broth
2 lbs ground turkey
2 tsp sea salt
1/2 tsp ground black pepper
⅓ cup almond meal
⅓ cup ketchup
Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil.
Heat the oil in a medium, 10 inch pan, over medium heat. Finely dice the onion and add it to the hot oil. Add ½ teaspoon salt to the onions and cook for 5-8 minutes, stirring occasionally with a wooden spoon. Mince the garlic and add it to the onions once the onions are translucent and just starting to brown.
Add the tomato paste, oregano, and thyme and cook, stirring constantly, until the tomato paste goes from bright red to brick red, 2-3 minutes.
Add the chicken broth and scrape the bottom of the pan with the wooden spoon to pick up any fond (caramelized pieces of onion and garlic stuck to the bottom of the pan). Cook until the chicken broth has mostly evaporated, 3-4 minutes. Remove the onions from the heat and let them cool to room temperature.
In a large bowl combine the ground turkey, 1 ½ tsp salt, black pepper, eggs, and almond meal. Add the cooled onions to the meat and mix by hand until everything is well combined.
Dump the meat onto the prepared baking sheet and form into a rectangle. Bake on the middle rack for 20 minutes. After 20 minutes, remove the meat loaf and spread about ⅓ cup ketchup over the top and sides of the loaf.
Put the meatloaf back in the oven and bake for an additional 15-20 minutes, until the internal temperature hits 165 degrees. Remove the meatloaf from the oven and let it cool for 10-15 minutes. Slice into desired serving sizes and serve with roasted sides of your choice!