Veggie Ranch Turkey Meatloaf {Paleo, Whole30}

This Veggie Ranch Turkey Meatloaf is packed with zesty ranch flavor, spinach and onions, and topped with zesty dairy free, Paleo and Whole30 ranch sauce!  Delicious with roasted sweet potatoes, greens and avocado.  Family approved, grain free, paleo and Whole30 compliant, keto. 

I’ve decided I need more meatloaf recipes on here, ASAP.   Every time I make meatloaf, especially while doing the Whole30, I realize how perfect it is – easy to throw together, filling, flavorful, and goes with any sides.

Plus, making a whole loaf rather than individual portions of meat means we always have leftovers – super handy for Adam to bring for lunch the next day!

So, while I won’t be bombarding you with a bunch of meatloaves all at once, at least a few more will be on my to-do list before spring starts.  Beginning with…today’s veggie ranch turkey meatloaf – one that turkey lovers and haters alike will approve of.  Well, at least that’s how it went down at my house.

It’s not that I’m a ground turkey hater exactly, it’s just that when given the choice, I typically go for less lean ground meats – beef, pork, lamb.  Yum yum yum just thinking about them!

And, when faced with the choice of ground turkey versus chicken, I tend to go with chicken.  Especially ground chicken thighs.

But, there definitely are ways to dress up ground turkey so it’s not plain tasting, dried out, and, well, boring.  I approached this recipe from the inside out – flavor and juiciness inside, then outside.

You know what?!  I was skeptical, but this one turned out far better than I originally predicted.  As in, I wound up eating leftovers as a “snack” when I found myself hungry at 9pm a couple of nights, and it tasted just as good as it did the first day.   I’d say that’s one of my “official” ways of testing a recipe – hey, it says a lot!

So, let’s get to what’s actually in this turkey meatloaf anyway.  I sautéed onions and spinach in ghee (Whole30 cooking gold!) to add flavor and moisture along with a hit of veggies.

Then, I seasoned the meat, ranch style, and adding eggs and blanched almond flour to bind.  Everything got mixed together and baked in a loaf pan – easy peasy!

Of course, it’s delicious alone, as is, but I wasn’t about to leave it as is (when “ranch” is in the title, we’re getting ranch!).

I whipped up a creamy ranch sauce in about 30 seconds made up of homemade mayo, a bit of coconut cream, lemon juice, and the perfect ranch seasoning blend.

You don’t actually cook the ranch sauce with the meatloaf, but rather spoon/drizzle it on after baking when ready to serve, leaving extra for dipping!  Sauces like these are what make the Whole30 feel like a treat for me – seriously.

I garnished my meatloaf with chopped cilantro (just sort of in the mood) and served with crispy roasted sweet potatoes and ripe avocado – plus more ranch because it’s just that good!

But, you can easily serve this with any of your favorite side dishes and it will really go with anything – mashed potatoes or cauliflower to keep it lower carb, cauli rice, salad, roasted veggies.  It’s totally up to you!  I hope you’re ready for something delicious, easy, and totally satisfying – let’s cook!

Veggie Ranch Turkey Meatloaf {Paleo, Whole30}

Veggie Ranch Turkey Meatloaf {Paleo, Whole30}

This Veggie Ranch Turkey Meatloaf is packed with zesty ranch flavor, spinach and onions, and topped with zesty dairy free, Paleo and Whole30 ranch sauce!  Delicious with roasted sweet potatoes, greens and avocado.  Family approved, grain free, paleo and Whole30 compliant.

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Course: Dinner/Lunch

Cuisine: Paleo, Whole30

Servings: 6

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4.73 from 11 votes

Ingredients

Meatloaf:

• 1 1/2 lbs ground turkey not very lean
• 2 Tbsp ghee or other cooking fat
• 1 small onion minced, or 1/2 medium
• 1-2 cloves garlic minced
• 2 large handfuls fresh spinach chopped
• Sea salt and pepper
• 2 large eggs
• 1/4 cup almond flour
• 3/4 tsp sea salt
• 1/8 tsp black pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried dill
• 1 Tbsp spicy brown mustard check for Whole30 compliance

Ranch Sauce:

• 1/2 cup homemade mayo or purchased paleo mayo
• 3 Tbsp coconut cream
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tsp dried chives
• 1/4 tsp dried dill
• 1 tsp fresh lemon juice
• 1/8-1/4 tsp salt or to taste

Instructions

1. Heat the ghee over medium heat in a skillet, add onions and sautée until translucent. Add garlic and cook until just softened, then add in spinach and cook until wilted. Sprinkle with a bit of salt and set aside.
2. Preheat your oven to 350 degrees and very lightly grease a medium loaf pan with cooking fat.
3. In a large bowl, combine the ground turkey, eggs, almond flour, salt, pepper, seasonings, and mustard. Once spinach mixture has cooled a bit (it can be warm) add that in as well and mix using your hands or wooden spoon to fully combine.
4. Transfer mixture to loaf pan and bake in the preheated oven 45-50 minutes or until done in the center (no longer pink and juices run clear). Allow meatloaf to sit for about 10 minutes, then serve with ranch sauce drizzled over the top and side dishes of choice.

5. While meatloaf bakes, whisk together the ranch dressing ingredients, or make beforehand and store in the refrigerator until ready to use.*

Recipe Notes

*Store leftover ranch covered in the refrigerator for up to 3 days. Enjoy!

Nutrition

Calories: 388kcal

Fat: 27g

Saturated fat: 8g

Cholesterol: 137mg

Sodium: 568mg

Potassium: 454mg

Carbohydrates: 5g

Fiber: 1g

Sugar: 1g

Protein: 30g

Vitamin A: 1365%

Vitamin C: 12.9%

Calcium: 39%

Iron: 2%

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What I Used To Make My Veggie Ranch Turkey Meatloaf:

Want More Paleo and Whole30 dinner recipes?  Try One of These!

Classic Meatloaf with Whole30 Ketchup

Salisbury Steak Meatballs 

Slow Cooker Meatballs with Marinara Sauce

Swedish Meatballs with Mashed Potatoes

Crispy Chicken with Creamy Mushroom Sauce

Bacon Wrapped Buffalo Chicken Meatloaf 

Pork Tenderloin with Teriyaki Sauce

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