Paleo Bacon Ricotta Turkey Meatloaf

(SIBO Friendly, Low Fodmap, Low Carb, Gluten Free)

(SIBO Friendly, Low Fodmap, Low Carb, Gluten Free)


Well hello there bursting with flavor classic turkey meatloaf recipe! YUM! This was my husband's favorite meatloaf I've made so far. My kids love meatloaf too so this is a win, win for my family with them getting in their protein.

What Makes this ground Turkey Paleo Meatloaf Recipe a win?

This Paleo meatloaf is a win for a few reasons:

It is made with lean ground turkey you can use 93/7. It is secretly loaded with vegetables and infused with lots of yummy spices and herbs!

So you could say… this gluten-free Paleo meatloaf tastes amazing AND is super nutritious for you. BONUS!

If you want to change up the spices feel free to do so! Maybe try dried oregano, basil, rosemary, or Italian seasonings instead of thyme. Mix it up and have fun!


Paleo Bacon Ricotta Turkey Meatloaf

  • 2 lbs. 93/7 organic ground turkey

  • 1 cup shredded carrots

  • 1/2 leek, chopped

  • 2 Tbsp. Coconut Aminos

  • 1 tsp. salt

  • 1 tsp. garlic oil

  • 1 - 8 oz. package Kite Hill Farms Ricotta

  • 1 tsp. thyme

  • 2 Tbsp. Dijon mustard

  • 6-8 slices bacon, chopped


1. Preheat Oven to 350 degrees.

2. Cook bacon to package directions or however you prefer your bacon to be cooked. My favorite is baked in the oven. After bacon is cooked, set aside to cool.

3. Grate carrots using a grating (or shredding) disc on a food processor. Store bought grated carrots will be too thick.

4. Chop and dice leek and set aside.

5. Saute leek in a saucepan with 1 tsp. garlic oil

6. In a large bowl combine turkey, chopped bacon, leek, carrots, coconut aminos, salt, ricotta, and thyme. Mix by hand until all ingredients are well incorporated.

7. Place on a parchment paper lined cookie sheet and form into a meatloaf shape. You could also use a 9x5 loaf pan lined with parchment paper. Fill the loaf pan with meatloaf mixture.

8. Bake in preheated oven for 75-90 minutes, or until internal temperature reaches 165-170 degrees. (You can check this by using a meat thermometer)

9. Let meatloaf sit for 15 minutes before serving. Enjoy!


Calories per slice 159, Carbohydrates 5.2g, Protein 8.3g, Fat 11.2g

A Little Heat Paleo Meatloaf


A Little Heat Paleo Meatloaf

1 tablespoon coconut oil

1/2 cup chopped leeks (green parts only to make SIBO friendly)

1 tablespoon garlic infused oil

1 jalapeno pepper, seeded and finely chopped

1 teaspoon real salt

1 pound grass-fed beef (I used 93 lean pasture raised)

1 pound ground pork

1 large egg (you can leave out if you have an egg sensitivity and replace with a gelatin or flax egg)

3/4 teaspoon cumin

1. Preheat the oven to 350 degrees

2. Heat the oil in skillet over medium heat. Add the leaks, garlic oil and jalapeno and season them with the salt; cook until the onions are soft, about 5 minutes. Transfer to small bowl and set aside to cool.

3. In a separate bowl add ground beef and pork, cumin, egg in a mixing bowl. Add the leeks and work everything together with your hands.

4. Shape the meatloaf on a rimmed pan, bake 40 minutes or until internal temperature reaches 160 degrees.

5. Let cool and slice, serve with a side of broccoli or your favorite vegetable.


Creamy Paleo Avocado Sauce

1/4 cup extra virgin olive oil

1/4 cup bone broth (see recipe here)

1 avocado, peeled and pitted

1/4 cup fresh cilantro leaves

Juice of 1 lime

1/2 teaspoon real salt

1 teaspoon garlic infused oil

1/2 teaspoon ground cumin

1/4 teaspoon oregano

1/2 to 1 small jalapeno pepper (adjust for desired heat), seeded

Place all ingredients in blender or food processor and puree until smooth. Store in a covered jar in the fridge for up to 7 days. (Recipe adapted by The 30 Day Ketogenic Cleanse)