Turkey Meatloaf (AIP, Paleo, Gluten-Free)

I’m so bad! I keep making my dishes, then forget to take the picture right away! Well, this time I did remember, only AFTER having it for dinner, then there was only what’s left on this plate! How bad is that! But, it was so tasty, and I didn’t have time to make another one, so here it is. The leftover of a full Turkey Meatloaf. Such as it is, this recipe will feed 4 nicely, but if you want leftovers, double the recipe.

Turkey Meatloaf (AIP, Paleo, Gluten-Free)

Extra Equipment: whisk, sharp knife, large bowl, loaf pan
Course Main Dish, Meat/Poultry/Fish
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4


  • 1 Tbsp Coconut Oil melted
  • 1 lb Ground Turkey
  • 1 Egg (or make a gelatin egg if strict AIP) See instructions below
  • 1/2 Cup Onions diced
  • 1/4 lb Chicken Livers (see note)
  • 1 Tbsp Italian Seasoning AIP blend
  • 1 Clove garlic minced


  1. Preheat oven to 350F degrees. Grease loaf pan with coconut oil
  2. Place all ingredients into large bowl. Mix with hands until completely combined.
  3. Pour mixed ingredients into loaf pan.
  4. Bake at 350F degrees for 1 hour. Cool slightly (about 10 minutes) before slicing.
  5. Serve and enjoy.

Recipe Notes

To grind chicken livers, I put in my Ninja single serve container and pulse until it is well chopped/pureed. Let meatloaf sit for about 10 minutes before serving.

If you are strict AIP – make a gelatin egg to replace the “egg” in the above recipe – whisk together 1 Tbsp. gelatin powder with 3 Tbsp warm water. Let sit a few minutes to begin the gelling process, then add as you would an egg.