GAPS Turkey Loaf
Here is a simple GAPS, candida, paleo, and whole30-friendly recipe. Easy to make, and great for packing for kids’ lunches and taking on-the-go. Can also make these in muffin cups for a twist!
GAPS Turkey Loaf
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A simple GAPS, candida, paleo, and whole30-friendly recipe. Easy to make, and great for packing for kids' lunches and taking on-the-go. Can also make these in muffin cups for a twist!
| Servings | Prep Time |
| 4-6 people | 20 minutes |
| Cook Time |
| 1 hour |
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Ingredients
- 4 garlic cloves
- 2 lbs. organic ground turkey
- 1 pasture-raised egg
- 1/2 red onion
- 1/2 cup sprouted almond flour or blanched
- 2 tbsp. organic italian seasoning
- 1 tbsp. unrefined virgin coconut oil or bacon fat, or duck fat
- 1 inch ginger root
- 1 inch turmeric root
- 1/4 tsp. pink Himalayan salt or sea salt
- 1/4 tsp. fresh ground organic black pepper
Servings: people
Units:
Instructions
- Pulse garlic cloves, turmeric root, ginger root and red onion in a food processor until completely chopped.
- Preheat the oven to 350° F.
- Add the pastured egg to the food processor and pulse again until completely blended.
- In a large bowl, mix the garlic/onion/egg mixture with the rest of the ingredients. Blend with your hands until completely combined.
- Slather a glass loaf pan with coconut oil, bacon fat, or duck fat so the meatloaf doesn't stick to the pan. Alternatively, you can line the loaf pan with a sheet of parchment paper if you'd prefer.
- Put your meatloaf in the loaf pan and pat down evenly.
- Bake for one hour or until golden brown.
- Remove from heat. Slice and serve warm. Top with 1 cup homemade ketchup and broil on low heat for 2 minutes if desired. Enjoy!
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