Buffalo Turkey Meatloaf (Paleo, Whole30)

This meatloaf turned out great! It was super juicy. I decided to take my grandmother’s advice and cook it on a regular baking sheet instead of in a loaf pan. End result, thanks for the advice grams! I didn’t have to worry about the meatloaf sticking to all the corners of the loaf pan and falling apart. While the meatloaf is paleo and whole 30, I do not believe the potato chips I paired it with are. I decided to take russet potatoes, slice them thin, toss them with a little olive oil and fry them in my wonderful air fryer. Delicious!

Buffalo Turkey Meatloaf (Paleo, Whole30)
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Prep Time
10 min
Cook Time
5 hr
Total Time
5 hr 10 min
Meatloaf ingredients
  1. 2 lbs organic ground turkey
  2. 1 cup almond flour
  3. 2/3 cup Franks Redhot sauce, divided
  4. 1 tsp salt
  5. 1/2 tsp black pepper
  6. 1 tsp garlic powder
  7. 1/2 tsp onion powder
  8. 1/2 tsp chili powder
  9. 2 eggs
  10. (I actually omitted the tomato glaze)
Tomato glaze ingredients
  1. 1/4 cup strained tomatoes
  2. 2 Tbs Franks Redhot sauce
  3. a pinch of chili powder
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Instructions
  1. Preheat the oven to 350 degrees. Place tin foil on a large baking sheet and spray with coconut oil cooking spray.
  2. Put all of the meatloaf ingredients into a large bowl and mix with a fork until everything is completely mixed.
  3. Form the meatloaf into a loaf on the baking sheet.
  4. In a small bowl, mix the tomato glaze ingredients (2 Tbs hot sauce and 1/4 cup strained tomatoes). Pour this on top of the meatloaf.
  5. Cook for 60 minutes.
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