Paleo Carrot Zucchini Meatloaf
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!
Servings: 6 slices
Calories: 164kcal
Ingredients
- 1 lb extra lean ground turkey breast another meat will work
- 1/4 cup carrots shredded
- 1/2 cup zucchini grated (~1 small zucchini with skin)
- 1 large egg
- 1/2 cup almond flour
- 1 tablespoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Topping
- 1/3 cup Low Sugar Ketchup
- 1 tablespoon parsley
Instructions
- 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.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1slice | Calories: 164kcal | Carbohydrates: 6.1g | Protein: 21g | Fat: 6.6g | Saturated Fat: 1g | Cholesterol: 67.8mg | Sodium: 113.9mg | Fiber: 1.9g | Sugar: 2.9g