This is a gluten free and paleo recipe
2 medium sweet onions, chopped
1 red bell pepper, chopped (optional)
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons coconut oil
1 tablespoon tomato paste
1/2 cup chicken stock
1 tablespoon Worcestershire sauce
2 large eggs
4 pounds ground turkey
1 cup ketchup
1. Preheat oven to 325
2. Saute onions, red pepper (optional) and all spices with coconut oil over medium heat until onions become translucent, about 10 minutes. Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce.
3. In large bowl, crack eggs over your turkey and fold in the onion mix once it has cooled.
4. Form he meat mixture into whatever shape suits your fancy, but the traditional loaf will cook evenly. Place on sheet pan or casserole dish, no greasing required.
5. Pour your ketchup over the top and bake for about 90 minutes. You’ll want the internal temp at 160 degrees to know that it has cooked all the way through.
We used venison when cooking the meatloaf.
Found this recipe in a book called Paleo Comfort food written by Julia and Charles Mayfield