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Turkey Meatloaf




  • 2 Tablespoons (30 ml) of avocado oil, to cook with
  • 20 white button mushrooms (7 oz or 200 g), finely chopped
  • 1/4 medium onion (1 oz or 28 g), diced
  • 2 garlic cloves (6 g), peeled and minced
  • 1 lb (450 g) ground turkey
  • 1 egg, lightly whisked
  • 1/4 cup (60 ml) of coconut cream
  • 1 Tablespoon (3 g) of Italian seasoning
  • 2 teaspoons (10 g) of salt, or to taste
  • 6 slices of bacon (6 oz or 168 g)
  • Coconut oil, to grease the loaf pan
        • 1Preheat the oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper and set aside.
        • 2Add the avocado oil to a skillet over medium heat. Add the mushrooms, onion, and garlic to the skillet and saute until browned. Remove from the heat and let cool slightly.
        • 3In a large bowl, combine the ground turkey, whisked egg, mushrooms mixture, coconut cream, Italian seasoning, and salt. Place the mixture in the prepared loaf pan. Cover the top of the meatloaf with the bacon, tucking the ends between the meatloaf and the inside of the loaf pan.
        • 4Place the loaf pan in the oven and bake for 50 minutes until cooked through. Use a meat thermometer to check the internal temperature of the meatloaf reaches 165°F (74°C).
        • 5Remove the meatloaf from the oven and let rest for 10 to 15 minutes before slicing.
        (Estimated and based on per-serving amounts.)
          Calories: 209     Fat: 20 g     Total Carbs: 2 g     Fiber: 1 g     Sugar: 1 g     Net Carbs: 1 g     Protein: 5 g