NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground turkey (93% lean)

1 large Egg

0.25 tbsp Almond flour

0.25 cup Yellow onion

1 tbsp Fresh parsley

1 tbsp Tomato paste

0.5 medium Russet potato

1 clove Garlic

0.25 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Peel and chop the russet potato into 1-inch cubes, then boil in a pot of salted water for 12-15 minutes until fork-tender.

• 2

  Preheat your oven to 375°F (190°C) and line a small baking dish or sheet with parchment paper.

• 3

  In a medium mixing bowl, combine the ground turkey, egg, almond flour, finely diced yellow onion, chopped fresh parsley, and half of the sea salt and black pepper.

• 4

  Gently mix the ingredients by hand until just combined, being careful not to overwork the meat.

• 5

  Shape the mixture into a compact loaf on the prepared baking dish and spread the tomato paste evenly over the top as a glaze.

• 6

  Bake the meatloaf for 25-30 minutes, or until the internal temperature reaches 165°F.

• 7

  While the meatloaf bakes, drain the cooked potatoes and return them to the pot.

• 8

  Mash the potatoes with the ghee, minced garlic clove, and the remaining sea salt and black pepper until smooth and creamy.

• 9

  Allow the meatloaf to rest for 5 minutes before slicing and serving over a bed of the warm garlic mash.