Savory Paleo Carrot Zucchini Meatloaf! A classic recipe gets a healthy makeover as a leaner, low carb, protein-packed meal. Bonus, all veggies included! Great for meal prepping for lunch or dinner! Gluten Free + Low Calorie + Paleo + Low Carb
What’s the deal with meatloaf? I remember as a kid eating it all the time. Now I never see it unless it’s in the form of a vegan mushroom, lentil packed meatloaf. Are vegans the only ones eating meatloaf these days? I have nothing against a good vegan meatloaf.
In fact, you may see one popping up here this winter, but I’m wondering whatever happened to a good old fashioned meatloaf?
WhenI told the guy we were having meatloaf for dinner his response was “I haven’t had meatloaf in over 25 years.” See what I mean? No one eats meatloaf anymore! I guess I shouldn’t talk because it’s probably been that long since I’ve had it too.
But gosh, we sure do eat a lot of other interesting things these days like spaghetti squash pizza and cauliflower mashed potatoes, and avocado brownies. Meatloaf? Who needs meatloaf when you can make those things! Kidding…well kind of.
So I’m bringing back meatloaf in a leaner, protein packed way with this Paleo Carrot Zucchini Meatloaf! You get all your veggies in one slice, and it’s low in carbs and sugar.
Oh yeah, it’s pretty freaking delicious too. Carrots and zucchini just go so well together. Add Italian seasoning, garlic powder and onion powder, and you’ve got the best meatloaf.
I used my blender to pulse the carrots and zucchini. It shreds them in two seconds which I highly recommend you do instead of grating by hand. Who has time for that? Too time consuming! Then I topped my Paleo Carrot Zucchini Meatloaf with that Low Sugar Ketchup.
High protein, high vegetable and lower in sugar. Exactly how we want to eat for fat loss. OMG so good! Wholesome, healthy and delicious.
What do you say? Let’s bring healthy meatloaf back!
More Meatloaf Recipes
Paleo Carrot Zucchini Meatloaf
Preheat oven to 375 F. Prepare a loaf pan by lightly greasing with cooking spray or extra virgin olive oil.
In a large mixing bowl, add ground turkey breast, carrots, zucchini, egg, almond flour, Italian seasoning, garlic powder, onion powder, salt and pepper.
Using your hands, mix the ingredients together just until combined. Do not over mix as it will toughen the meat.
Transfer the meat to the prepared loaf pan and spread into an even layer.
Place the pan in the oven and bake 20 minutes at 375 F.
After 20 minutes, remove the pan from the oven and spread the ketchup over the top of the meatloaf.
Return the pan to the oven and bake another 40-45 minutes until the center is cooked.
Allow the loaf to rest 10 minutes then sprinkle with dried parsley, slice and serve!
Store leftovers in the refrigerator up to 1 week.
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