Veggie Ranch Turkey Meatloaf

This Veggie Ranch Turkey Meatloaf is packed with zesty ranch flavor, spinach and onions, and topped with zesty dairy free, Paleo and Whole30 ranch sauce!  Delicious with roasted sweet potatoes, greens and avocado.  Family approved, grain free, paleo and Whole30 compliant, keto.

You don’t actually cook the ranch sauce with the meatloaf, but rather spoon/drizzle it on after baking when ready to serve, leaving extra for dipping!  Sauces like these are what make the Whole30 feel like a treat for me – seriously.

I garnished my meatloaf with chopped cilantro (just sort of in the mood) and served with crispy roasted sweet potatoes and ripe avocado – plus more ranch because it’s just that good!

But, you can easily serve this with any of your favorite side dishes and it will really go with anything – mashed potatoes or cauliflower to keep it lower carb, cauli rice, salad, roasted veggies.  It’s totally up to you!  I hope you’re ready for something delicious, easy, and totally satisfying – let’s cook!

Ingredients

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 check for Whole30 compliance

ranch sauce:

  • 1/2 cup homemade mayo or purchased paleo mayo
  • 3 Tbsp coconut cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp dried chives
  • 1/4 tsp dried dill
  • 1 tsp fresh lemon juice
  • 1/8-1/4 tsp salt or to taste

Instructions

  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.*

    This Veggie Ranch Turkey Meatloaf is packed with zesty ranch flavor, spinach and onions, and topped with zesty dairy free, Paleo and Whole30 ranch sauce!  Delicious with roasted sweet potatoes, greens and avocado.  Family approved, grain free, paleo and Whole30 compliant.
    Author: Michele–running Paleo
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Course: Dinner/Lunch
    Cuisine: Paleo, Whole30
    Servings: 6