Purple Paleo Meatloaf

Happy New Year! I hope you enjoyed the holiday season and are on your way with your resolutions. The last three weeks in the Rakowski/Caravella household consisted of 7 Christmas/Hanukkah celebrations, a trip to Vermont, a wedding, moving into our first house, and a week straight of 14-hour days full of manual labor (special shout-out to Mom and Ron for their help!). The before and after of the house is really remarkable, and I will be sharing some of our DIY projects on the blog. In the meantime I am doing everything possible to stay warm as the temperature is very quickly dropping from 18 to 1 degree. Multiple layers, lots of heat, a fire in the fireplace, and soup (of course) are all playing their part. The one good piece about the cold weather is that it makes people crave soup! As you know, I published my first paleo soup cookbook, and the response has been fantastic! Bowls of Love will hit the stands at Whole Foods in Darien, CT next Friday, January 16th, and I will be there from 10am-2pm for a book signing. The book is perfect for anyone trying out the paleo diet, on a Whole30, experimenting with the 21DSD, following a gluten or dairy-free diet, or is just FREEZING and really wants some healthy, delicious soup that is easy to prepare. Try it out and enjoy the warmth of the recipes and the stories!

Tonight's recipe is a strange one according to my mom, but I always love experimenting with color in the kitchen, so I figured I could try out a purple paleo meatloaf using my purple carrots and red onion. The result was a colorful masterpiece that tasted great too! This can easily be made with regular carrots as well, and you can turn them into meatloaf "muffins" if you are looking for quick grab-and-go snacks and meals to help you keep those resolutions in check! 

PURPLE PALEO MEATLOAF

SERVES 6-8, PREP TIME: 20 MIN, COOK TIME: 70 MINUTES

Ingredients:

  • 1 Tbsp. olive oil
  • 1 small red onion, diced
  • 4 cloves garlic, diced
  • 3 purple carrots, peeled and diced
  • 2.5 lbs. ground turkey
  • 1 Tbsp. onion powder
  • 1 Tbsp. garlic powder
  • 1 Tbsp. dried thyme
  • 1 Tbsp. dried sage
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/3 cup almond flour (optional)
  • 2 eggs (optional)
  • Additional veggies for roasting (I used rainbow carrots, red onion, and shaved brussel sprouts - the more the merrier!)

Instructions:

  1. Preheat oven to 350 degrees
  2. Heat olive oil over medium heat
  3. Saute red onion and garlic for 5 minutes
  4. Add carrots and cook for another 5-10 minutes until soft
  5. Meanwhile, add turkey, onion powder, garlic powder, thyme, sage, salt, pepper, almond flour, and eggs to a bowl and mix well. (NOTE: If you have nut or egg allergies, you can absolutely omit either/both)
  6. Add the veggie saute to the bowl and mix well to combine.
  7. Create 3 small meatloaves with the mixture in a pan and then sprinkle veggies around it. 
  8. Bake meatloaves for 1 hour, stirring veggies every 15 minutes.