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
1 large onion, diced
3 tablespoons olive oil
3 lb ground turkey
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 teaspoons salt
1teaspoon black pepper
½ teaspoon dried oregano
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.