The original recipe for this meatloaf is taken from Ina Garten (Barefoot Contessa). I love the original version, but made a few changes to fit it to Doron’s Paleo diet. I omitted the breadcrumbs and the ketchup, switched thyme with oregano (for the heck of it), changed the amounts of the ingredients to suit my needs, and…here is my Paleo version
Ingredients:
1 large onion, diced
3 tablespoons olive oil
3 lb ground turkey
2 eggs
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons salt
1teaspoon black pepper
½ teaspoon dried oregano
Preparation:
Heat the oil in a sauté pan and sauté the onion until golden brown. Set aside to cool.
Preheat oven to 340F.
In a large bowl, combine all the ingredients, including the sautéed onion, and knead until the turkey mixture is well incorporated.
Arrange the meat on a baking sheet covered with aluminum foil, and using your hands, shape it into a long loaf. You may need to wet your hands when shaping the loaf, in case the mixture is sticky.
Bake for an hour for a moister meatloaf, or for an hour and 20 minutes for a drier loaf.
