Paleo Carrot Zucchini Meatloaf {Paleo, GF, Low Cal}

Attachment 75111

Ingredients

• 1 lb extra lean ground turkey breast (another meat will work)
• ¼ cup carrots, shredded
• ½ cup zucchini, grated (~1 small zucchini with skin)
• 1 large egg
• ½ cup almond flour
• 1 tbsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• salt & pepper to taste
• For Topping
• ⅓ cup Low Sugar Ketchup
• 1 tbsp dried parsleyInstructions

1. Preheat oven to 375 F. Prepare a loaf pan by lightly greasing with cooking spray or extra virgin olive oil.
2. In a large mixing bowl, add ground turkey breast, carrots, zucchini, egg, almond flour, Italian seasoning, garlic powder, onion powder, salt and pepper.
3. Using your hands, mix the ingredients together just until combined. Do not over mix as it will toughen the meat.
4. Transfer the meat to the prepared loaf pan and spread into an even layer.
5. Place the pan in the oven and bake 20 minutes at 375 F.
6. After 20 minutes, remove the pan from the oven and spread the ketchup over the top of the meatloaf.
7. Return the pan to the oven and bake another 40-45 minutes until the center is cooked.
8. Allow the loaf to rest 10 minutes then sprinkle with dried parsley, slice and serve!
9. Store leftovers in the refrigerator up to 1 week.