• 2 lb ground turkey
  • 2 eggs, whisked
  • ½ cup almond flour
  • 1 tbsp olive oil
  • ¾ cup bell peppers, chopped
  • ½ cup yellow onion, chopped
  • ½ cup mushrooms, chopped
  • 4 oz spinach, chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp onion or garlic powder
  • ½ tsp red pepper flakes
  • ½ tsp fennel seeds
  • ½ tsp black pepper
  • ½ cup Paleo ketchup
  1. Preheat the oven to 350°F and line a loaf pan with parchment paper.
  2. In a large bowl, mix the turkey, eggs and almond flour until combined. Set aside.
  3. Heat the olive oil in a large saute pan. Add the bell peppers and onions and cook for a few minutes, until softened slightly. Add the mushrooms and cook for another minute or so. Add the chopped spinach and cook until it starts to wilt. Remove from the heat.
  4. Let the vegetables cool a bit, then add to the bowl with the turkey and top with the remaining seasonings, through the black pepper. Use your hands to combine, being careful not to overmix.
  5. Pour the mixture evenly into the prepared loaf pan. Top with the Paleo ketchup. Bake for one hour, then let cool for 10 minutes before slicing and serving.