Paleo Pesto Turkey Meatloaf Recipes

TURKEY PESTO MEATLOAF

Steps:

• Preheat oven to 350.
• In a food processor, combine the basil, almonds, lemon juice, parmesan cheese, garlic, and a pinch of salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency.
• Heat the other Tbs. of oil in a large sauté pan. Add the diced onion and sauté for 3-4 minutes, or until the onions soften and begin to brown. Add the minced garlic and sauté another 30 seconds, until fragrant. Season with a pinch of salt.
• In a large bowl, combine the ground turkey, most of the pesto (reserve about 1/4 cup), panko and the onion/garlic mixture. Using your bands, press and combine everything together until well incorporated. Make a loaf shape with your hands, either on a baking sheet or a loaf pan. Bake for 30 minutes, then remove from the oven and brush the remaining pesto over the top. Bake for 30 more minutes.
• In the meantime, simmer your favorite marinara (homemade or store-bought) and drizzle it over the meatloaf slices when serving.
• Serve with steamed lemon broccoli, extra lemon wedges and freshly grated parmesan. SO LIGHT! SO GOOD! Sorry to scream.
• Serves 4.

PALEO PESTO TURKEY MEATLOAF

Steps:

• Preheat oven to 375ºF and line a baking sheet with parchment paper, foil, or grease with oil. Set aside.
• Make the pesto: In a small food processor or blender, combine all ingredients and process until almost smooth (some nuts can remain in pieces). Using spatula, transfer 1/2 cup of the pesto to measuring cup. Set aside the rest.
• On medium-high heat, add oil to frying pan. Add diced onion and garlic, stirring for 3-4 minutes until fragrant. Transfer to large glass mixing bowl and cool for 5 minutes.
• Once onions and garlic have cooled, in same bowl combine turkey burger, egg, 1/2 pesto, almond meal, and salt. Use spatula wooden spoon to combine, then finishing with your hands.
• Transfer mixture to prepared baking sheet and shape into loaf. Bake meatloaf for 35-45 minutes, until internal temperature reaches 165F. Allow meatloaf to rest on pan for 15 minutes before transferring to serving dish. Top with another 1/4 cup of the pesto sauce (or as much as you want) slice, and serve.