Mediterranean Turkey Meatloaf with Sun-Dried Tomato Aioli

This meatloaf takes a bit of prep work, but the result is something special. The roasted vegetables and bits of olives and peppers keep this dish incredibly moist. You’ll love it with the creamy sun-dried tomato aioli!

Prep time 25 minutes
Serves 6

For the meatloaf:

1 eggplant, peeled and cut into 1/2-inch (1 cm) cubes
1 cup (160 g) chopped onion
4 cloves garlic, chopped
2 tablespoons (29 ml) avocado oil
11/2 pounds (680 g) ground turkey
Sea salt
1/4 teaspoon black pepper
2 tablespoons (16 g) minced kalamata olives
1/3 cup (45 g) chopped peperoncini peppers
1/4 teaspoon oregano
2 tablespoons (30 ml) balsamic vinegar

For the aioli:

2/3 cup (73 g) olive oil–packed sun-dried tomatoes
1 cup (225 g) Paleo-Friendly Mayonnaise
1 tablespoon (15 ml) freshly squeezed lemon juice

1 Preheat the oven to 425°F (218°C).
2 Combine the eggplant, onion, and garlic on a rimmed baking sheet. Drizzle oil over the top, add a couple generous pinches of salt, and toss everything together to coat well. Spread the vegetables evenly over the pan and roast for 15 to 18 minutes, flipping them once or twice during cooking, until the eggplant is cooked through and golden brown.
3 Prep a 6-quart (5.7 liter) slow cooker by adding “handles” made of aluminum foil. This is easy: Tear off two sheets of aluminum foil about 2 feet (60 cm) long each. Fold each piece in half lengthwise, and then in half again to make long, narrow strips. Lay one strip across the bottom and up the sides of your slow cooker. Lay the other strip perpendicular to the first one. You should have foil pieces hanging off all sides of the slow cooker and a foil “rack” lining the bottom.
4 Place the turkey in a medium bowl. Add the roasted vegetable mixture, 1/2 teaspoon sea salt, pepper, kalamata olives, peperoncini peppers, and oregano. Using your hands, carefully blend the mixture.
5 Place the mixture in the slow cooker, forming it into a loaflike mound. Pour the balsamic vinegar over the top.
6 Cover and cook on low for 3 to 31/2 hours.
7 Puree the sun-dried tomatoes in a food processor, then add the mayonnaise, lemon juice, and a pinch of salt. Pulse until smooth and blended. Chill until ready to use. If you don’t own a food processor, mince the sun-dried tomatoes as fine as you can and combine with the other ingredients in a small bowl.
8 Remove the slow cooker lid. Gather all of the aluminum foil ends to the center and lift out the meatloaf, transferring it to a large plate or platter. Discard cooking juices. Cover the meatloaf with the aluminum strips and let it rest for 10 minutes before slicing.
9 Serve with aioli.