Paleo Ranch Turkey Meatloaf



  • 1 1/2 lbs ground turkey not very lean
  • 2 Tbsp ghee or other cooking fat
  • 1 small onion minced, or 1/2 medium
  • 1-2 cloves garlic minced
  • 2 large handfuls fresh spinach chopped
  • Sea salt and pepper
  • 2 large eggs
  • 1/4 cup almond flour
  • 3/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp dried dill
  • 1 Tbsp spicy brown mustard

ranch sauce:


  1. Heat the ghee over medium heat in a skillet, add onions and sautée until translucent. Add garlic and cook until just softened, then add in spinach and cook until wilted. Sprinkle with a bit of salt and set aside.
  2. Preheat your oven to 350 degrees and very lightly grease a medium loaf pan with cooking fat.
  3. In a large bowl, combine the ground turkey, eggs, almond flour, salt, pepper, seasonings, and mustard. Once spinach mixture has cooled a bit (it can be warm) add that in as well and mix using your hands or wooden spoon to fully combine.
  4. Transfer mixture to loaf pan and bake in the preheated oven 45-50 minutes or until done in the center (no longer pink and juices run clear). Allow meatloaf to sit for about 10 minutes, then serve with ranch sauce drizzled over the top and side dishes of choice.
  5. While meatloaf bakes, whisk together the ranch dressing ingredients, or make beforehand and store in the refrigerator until ready to use.*

Recipe Notes

*Store leftover ranch covered in the refrigerator for up to 3 days. Enjoy!

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