This Veggie Ranch Turkey Meatloaf is a flavorful and nutritious twist on classic meatloaf. Made with ground turkey, fresh spinach, and a blend of spices, this meatloaf is packed with protein and veggies. Topped with a creamy, dairy-free ranch sauce, it’s the perfect comfort food for anyone following a Whole30 or paleo diet. Great for meal prep or a cozy dinner, this recipe combines wholesome ingredients with a satisfying taste the whole family will love.
Ingredients:
Meatloaf
- 1 1/2 lbs ground turkey (not too lean)
- 2 Tbsp ghee or cooking fat of choice
- 1 small onion, minced (or 1/2 medium onion)
- 1–2 cloves garlic, minced
- 2 large handfuls fresh spinach, chopped
- Sea salt and pepper, to taste
- 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 tablespoon of zesty brown mustard (ensure it meets Whole30 guidelines)
Ranch Sauce
- 1/2 cup homemade mayo or paleo-compliant 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
- Salt, to taste (1/8–1/4 tsp)
Instructions:
- Warm Up and Set Up: Begin by heating your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper to facilitate easy removal later on.
- Sauté Vegetables: In a skillet over medium heat, melt the ghee. Add the minced onion and cook until soft, about 3–4 minutes. Add the garlic and chopped spinach, and cook until the spinach is wilted.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground turkey, cooked vegetables, eggs, almond flour, sea salt, black pepper, onion powder, garlic powder, paprika, dried dill, and mustard. Mix until just combined; avoid overmixing to keep the meatloaf tender.
- Shape and Bake: Transfer the mixture to the prepared loaf pan, pressing it down evenly. Bake in the preheated oven for 40–45 minutes, or until the meatloaf reaches an internal temperature of 165°F (74°C).
- Let Rest: Allow the meatloaf to rest for 5–10 minutes before slicing. This helps keep it moist and makes slicing easier.
- Combine Ingredients: In a small bowl, mix the mayo, coconut cream, garlic powder, onion powder, dried chives, dried dill, and lemon juice. Add salt to taste, starting with 1/8 tsp and adjusting as needed.
- Serve: Spoon the ranch sauce over each slice of meatloaf or serve it on the side for dipping.
Conclusion:
This Veggie Ranch Turkey Meatloaf with creamy ranch sauce is a nutritious, flavorful meal that’s perfect for any night of the week. With its blend of spices, fresh veggies, and deliciously creamy sauce, it’s a great option for those following Whole30 or paleo diets—or anyone who loves a healthy twist on comfort food. Enjoy every bite of this satisfying, wholesome dish!
Healthy Veggie Ranch Turkey Meatloaf with Paleo Ranch Sauce
A veggie-packed turkey meatloaf topped with adairy-free ranch sauce, perfect for a healthy, comforting meal.
Ingredients
Meatloaf
- 1 1/2 lbs ground turkey not too lean
- 2 Tbsp ghee or cooking fat of choice
- 1 small onion minced (or 1/2 medium onion)
- 1 –2 cloves garlic minced
- 2 large handfuls fresh spinach chopped
- Sea salt and pepper to taste
- 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 tablespoon of zesty brown mustard ensure it meets Whole30 guidelines
Ranch Sauce
- 1/2 cup homemade mayo or paleo-compliant 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
- Salt to taste (1/8–1/4 tsp)
Instructions
- Warm Up and Set Up: Begin by heating your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper to facilitate easy removal later on.
- Sauté Vegetables: In a skillet over medium heat, melt the ghee. Add the minced onion and cook until soft, about 3–4 minutes. Add the garlic and chopped spinach, and cook until the spinach is wilted.
- Mix Meatloaf Ingredients: In a large mixing bowl, combine the ground turkey, cooked vegetables, eggs, almond flour, sea salt, black pepper, onion powder, garlic powder, paprika, dried dill, and mustard. Mix until just combined; avoid overmixing to keep the meatloaf tender.
- Shape and Bake: Transfer the mixture to the prepared loaf pan, pressing it down evenly. Bake in the preheated oven for 40–45 minutes, or until the meatloaf reaches an internal temperature of 165°F (74°C).
- Let Rest: Allow the meatloaf to rest for 5–10 minutes before slicing. This helps keep it moist and makes slicing easier.
- Combine Ingredients: In a small bowl, mix the mayo, coconut cream, garlic powder, onion powder, dried chives, dried dill, and lemon juice. Add salt to taste, starting with 1/8 tsp and adjusting as needed.
- Serve: Spoon the ranch sauce over each slice of meatloaf or serve it on the side for dipping.