Ingredients
yellow onions - 2 large, chopped (about 3 cups)
extra virgin olive oil - 2 Tbsp
sea salt - 2 tsp
freshly ground black pepper - 1 tsp
fresh thyme leaves - 1 tsp (or 1/2 tsp dried)
paleo Worcestershire sauce - 1/3 cup
chicken stock - 3/4 cup
tomato paste - 1 1/2 tsp
ground turkey - 5 pounds
almond meal or flour - 1 1/2 cups
pastured eggs - 3 extra large, beaten
paleo ketchup or your favorite natural jarred tomato sauce - 3/4 cup (I like Gabriel’s Marinara.)
Preparation
1.Preheat oven to 325 degrees F. 2.Warm olive oil in a large skillet over medium-low heat. Add onions, salt, pepper, and thyme until the onions are translucent but not browned, about 15 minutes. 3.Stir in the Worcestershire sauce, chicken stock, and tomato paste. Remove from heat and let cool to room temperature. 4.Combine turkey, almond meal, eggs, and cooled onion mixture in a large bowl. Use your hands or a wooden mixing spoon to mix well. 5.Transfer mixture onto work surface and form into a rectangular loaf. 6.Place meatloaf on a large, rimmed baking sheet. Drizzle with paleo ketchup or tomato sauce. 7.Bake on a middle rack for 1 1/2 hours or until the internal temperature is 160 degrees and the meatloaf is cooked through. Place a pan of hot water on a lower rack to prevent the loaf from cracking. 8.To serve slices warm or at room temperature.
