Tomato basil turkey meatloaf

This meatloaf is many steps above the bland and boring meatloaf we all know and loathe. The combination of almond flour and egg mixed with the ground turkey gives it a cheesy flavor and texture. The tomato-basil topping is downright delicious. I found it challenging to take a pretty photo of it. I hope you’ll trust me that it tastes great! It looks appetizing in person. It is Whole30 and Paleo approved, gluten free, and dairy free. It is very quick and easy to make too.

I like this meatloaf so much I’ve found myself bringing it up in conversation several times recently. I even spent a good ten minutes talking to my little sister about meatloaf when I should have been hearing about an incredible recent trip she took. Ah well. It’s a darn good meatloaf.
 
Are you happy with a plain old meatloaf, or is a fancified one like this more your style? I’d love to hear from readers in the comments.

Tomato basil turkey meatloaf
Recipe modified from Little Bits Of
 
Makes 4 servings
 
Ingredients

Meatloaf:
1 pound ground turkey
¼ cup almond or coconut flour
2 tablespoons tomato paste
3 tablespoons chopped fresh basil
1 egg
1 teaspoon garlic powder
1 teaspoon salt
 
Topping:
2 tablespoons tomato paste
1 cup chopped tomatoes
1 tablespoon apple cider vinegar
1 tablespoon chopped basil
Pinch of salt

Instructions

Preheat oven to 400 degrees Fahrenheit. Mix together all the meatloaf ingredients. Form it into a big ball and dump on a greased baking sheet. Shape the ball into a loaf about 8 x 4 inches. Combine all of the topping ingredients. Spread evenly over the top of the meatloaf. Bake for 30 minutes.

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