Rosemary Turkey Meatloaf

Prep Time 10 minutes
Cook Time 1 minute
Total Time 1 hour 11 minutes
Servings 4 servings


  • 1 large shallot minced
  • 2 pounds ground turkey
  • 4 eggs beaten
  • 1/4 cup coconut flour
  • 2 medium cloves garlic minced
  • 2 tablespoons chopped fresh rosemary
  • sea salt and freshly ground black pepper to taste
  • 1 tablespoon coconut oil
  • 2 cups tomato sauce


  • DO-AHEAD TIP: Refrigerate turkey mixture for 1 hour (see recipe).
  • In a large bowl, combine first 7 ingredients (ground turkey through salt and pepper). Cover bowl with plastic wrap and refrigerate turkey mixture for 1 hour.
  • Preheat oven to 400 degrees. Coat a loaf pan with coconut oil. Using your very clean hands, press meatloaf mixture into the pan. Pour the tomato sauce over the meatloaf then bake for 1 hour and 15 minutes or until browned and cooked through in the center.


SERVING SUGGESTION: Steamed green beans and Faux-Tay-Toes (steam cauliflower till tender; drain; mash with ghee, salt and pepper to taste till you get a mashed potatoes texture).
NUTRITION: 469 Calories; 25g Fat; 46g Protein; 14g Carbohydrate; 2g Dietary Fiber; 300mg Cholesterol; 999mg Sodium. Exchanges: 0 Grain (Starch); 6 Lean Meat; 2 Vegetable; 1 Fat.
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