Turkey Sweet Potato Meatloaf

It’s been raining here for 4 days straight, and with these gloomy cold days all I crave is comfort food. Hence why I made this meatloaf recipe.

Some people aren’t fans of meatloaf, and I don’t know why?! Maybe it’s because some get a bad rep of being dry, but that’s not what you will get with this recipe. It’s moist, delicious, and has some hidden vegetable gems inside.

I should be honest the first time I made this, I thought everything was going great. Once packed in the pan and loaded in the oven, I realized I forgot the egg. Once we cut into it to eat, it completely collapsed, so obviously I needed to redeem myself.

The recipe yields a pretty large loaf, so it takes a while to cook completely through. If you choose to make a smaller portion, what the loaf carefully, and it will be done once the inside temperature hits 160- 165F.


Also, meatloaf is the most unphotogetic food I’ve ever taken a picture of, there is nothing pretty about meatloaf – my apologies for these ugly pictures.

This paleo meatloaf is savory with a touch of sweetness. It’s completely gluten free – no bread crumbs- and can easily be Whole 30 if you remove the honey from the glaze.

Paleo Turkey Sweet Potato Meatloaf

Servings = 8-10


For the meatloaf:

For the glaze:


  1. Preheat your oven to 350F and line a bread pan with parchment paper.
  2. In a large mixing bowl, mix together the ground turkey, sweet potatoes, onion, almond flour, coconut flour, coconut aminos, garlic powder, ketchup, egg, salt and pepper. I find it easiest to use my hands to mix it. Once completely mixed, pack into the lined pan.
  3. In a small mixing bowl, mix together the ingredients for the glaze. Spread the glaze on top of the turkey mixture in the pan.
  4. Bake for 1 hour. After 1 hour, there will be some excess grease in the pan. Pour out some of the grease and put back in the oven for an additional 20 minutes. The meatloaf will be done once it’s temperature reaches  160- 165F.

Slice and enjoy! 🙂



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