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Turkey loafing – paleo recipe
Stav Kogan

Turkey loafing

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet onions, chopped
  • 1 red bell pepper, chopped (optional)
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 2 tbsp coconut oil
  • 1 tbsp tomato paste
  • ½ cup (125 mL) chicken stock
  • 1 tbsp Worcestershire sauce
  • 2 large eggs
  • 4 lb (1.8 kg) ground turkey
  • 1 cup (250 mL) Cave Ketchup ( recipe here)
  • In large bowl, crack eggs over your turkey and fold in the onion mix once it has cooled.

Method
 

  1. Preheat oven to 325°F (165°C).
  2. Sauté onions, red pepper (optional) and all spices with coconut oil over medium heat until onions become translucent, about 10 minutes.
  3. Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce.
  4. Form the meat mixture into whatever shape suits your fancy, but the traditional loaf will cook evenly.
  5. Place on sheet pan or casserole dish, no greasing required.
  6. Pour your ketchup over the top and bake for about 90 minutes. You’ll want the internal temp at 160°F (70°C) degrees to know that it has cooked all the way through.

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