November Paleo Turkey Meatloaf

My husband eats a modified Paleo diet due to an autoimmune disorder that affects his digestion and skin. Our cooking involves a lot of vegetables, so we get a weekly CSA (farm share) from Sauvie Island Organics. This farm share forces us to eat a more seasonal diet. In order to use all the veggies each week I often make what I call a kitchen sink meat loaf the night before our new share arrives to clear out space for the fresh incoming veggies. This week turned out to have a bit of a Thanksgiving taste so I decided to share this one. Another great place to find recipes for this kind of diet is the blog Autoimmune Paleo.

Ingredients

- 1 tbs coconut oil

- 1/2 roasted pie pumpkin, pureed or 1/2 can pumpkin pulp

- 2 small or 1 large parsnip, grated

- 1 beet, grated

- 1 small onion, minced

- 4 cloves garlic, minced

- 2 tsp sea salt

- 1 tbs dried oregano

- 1 tbs dried sage

- 2 tbs dried parsley

- 1 egg

- 2 lbs ground dark turkey 

Instructions

Preheat oven to 350 degrees. In a skillet, heat the coconut oil and saute the onion, parsnip and beet for about 5 minutes, adding garlic and pumpkin at the very end. Let cool.

In a large bowl mix egg with herbs and salt. Add the meat and vegetables to the bowl. Mix gently with your hands until incorporated.

Transfer the mixture into a loaf pan, spread it evenly and into the corners. Cook for 1 hour or until the internal temperature reaches 165 degrees. Remove from oven and carefully pour off liquid.