- yellow onions – 2 large, chopped (about 3 cups)
- extra virgin olive oil – 2 Tbsp
- sea salt – 2 tsp
- freshly ground black pepper – 1 tsp
- fresh thyme leaves – 1 tsp (or 1/2 tsp dried)
- paleo Worcestershire sauce – 1/3 cup
- chicken stock – 3/4 cup
- tomato paste – 1 1/2 tsp
- ground turkey – 5 pounds
- almond meal or flour – 1 1/2 cups
- pastured eggs – 3 extra large, beaten
- paleo ketchup or your favorite natural jarred tomato sauce – 3/4 cup (I like Gabriel’s Marinara.)
- Preheat oven to 325 degrees F.
- Warm olive oil in a large skillet over medium-low heat. Add onions, salt, pepper, and thyme until the onions are translucent but not browned, about 15 minutes.
- Stir in the Worcestershire sauce, chicken stock, and tomato paste. Remove from heat and let cool to room temperature.
- Combine turkey, almond meal, eggs, and cooled onion mixture in a large bowl. Use your hands or a wooden mixing spoon to mix well.
- Transfer mixture onto work surface and form into a rectangular loaf.
- Place meatloaf on a large, rimmed baking sheet. Drizzle with paleo ketchup or tomato sauce.
- Bake on a middle rack for 1 1/2 hours or until the internal temperature is 160 degrees and the meatloaf is cooked through. Place a pan of hot water on a lower rack to prevent the loaf from cracking.
- To serve slices warm or at room temperature