Paleo Pesto Turkey Meatloaf
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A ground turkey meatloaf bound with almond flour and topped with a dairy-free pesto made from cilantro, basil, and pine nuts. Flavorful and suitable for Whole30 and paleo diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 cup fresh cilantro (stems removed)
- 1 cup fresh basil leaves
- 1/3 cup olive oil
- 1 cup pine nuts (may sub walnuts or mix of cashews)
- 1 TBS minced garlic
- 3 TBS nutritional yeast
- 1/4 tsp pink salt
- 1/2 TBS oil
- 1/2 medium onion (diced)
- 1 lb lean ground turkey (94%)
- 1 large egg
- 1/2 cup homemade pesto (could use store-bought if not Paleo)
- 2/3 cup almond meal
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 363mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 856mg
- Calcium
- 175mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.