Serves 4
55 min
Whole30 Turkey Meatloaf with Poblano and Cilantro
Recipe GLPR8a8fcec8d57a6d
A grain-free, Whole30-compliant turkey meatloaf infused with roasted poblano peppers and fresh cilantro, bound with eggs, ground flaxseed, and almond butter. Topped with a bright kiwi glaze, this protein-rich main course is naturally low in FODMAP ingredients and perfect for a nourishing family dinner.
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Ingredients
1¼ pound Ground turkey
2 whole Large eggs
¼ cup Pure almond butter
¼ cup Milled flaxseed
1 teaspoon Chia seed
1 whole Poblano pepper, diced
¼ cup Fresh cilantro, chopped
½ teaspoon Salt
3 whole Kiwis, peeled
Directions
Preheat your oven to 375°F. Line a standard loaf pan with parchment paper for easy removal.
Char the poblano pepper directly over a gas flame or under a hot broiler until the skin is blackened on all sides, about 4-5 minutes. Place it in a covered bowl to steam for 5 minutes, then rub off the charred skin. Dice the roasted poblano into small pieces.
In a large mixing bowl, whisk together the 2 eggs until well combined. Add the ground turkey, almond butter, flaxseed, chia seed, diced roasted poblano, fresh cilantro, and salt.
Mix the ingredients gently with your hands until just combined—do not overmix, as this can lead to a dense texture. Transfer the mixture into the prepared loaf pan and press it down evenly.
Bake for 35-40 minutes until the internal temperature reaches 165°F when measured with a meat thermometer inserted into the center of the loaf.
While the meatloaf bakes, blend the 3 peeled kiwis in a food processor until smooth, creating a glaze.
Remove the meatloaf from the oven and carefully pour the kiwi glaze evenly over the top. Return to the oven for 2-3 minutes to set the glaze.
Let the meatloaf rest for 5 minutes before carefully lifting it out of the pan using the parchment paper. Slice into 4 equal portions and serve warm.
