Turkey Breakfast Meatloaf {Whole30}
By last week, my third week of Whole30, I found myself feeling a little “meated out.” And seriously, should that have come as a surprise when I was literally eating meatloaf for breakfast and leftover Moroccan chicken every other meal? This is exactly why the Whole30 requires thoughtful meal planning. You have to strategically incorporate fish and salad so things don’t start to feel too heavy.
Turkey Breakfast Meatloaf
Adapted from Primal Palate
Ingredients:
- 5 eggs, hard-boiled and peeled
- 1 1/2 lb lean ground turkey
- 2 stalks celery, chopped
- 1/2 medium yellow onion, diced
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp cumin
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
How-to:
- Preheat the oven to 400 degrees. Line a 9″ loaf pan with parchment paper.
- Place the eggs in a saucepan. Cover them with water, and bring to a light boil.
- In a large mixing bowl, combine all ingredients but the eggs.
- Place a thin layer of the turkey mixture in the bottom of the loaf pans. Place the eggs in a row on top and fill in with the remaining meat.
- Bake 40-45 minutes, or until cooked through.
Serves 5
