Ingredients
- 16 oz carrots, peeled and diced
- 1 lb baby red potatoes, quartered
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb ground turkey
- 1 small yellow onion
- 1 egg
- 2 tbsp ketchup
- 2 tbsp bbq sauce
- 1/3 cup almond flour
- 1 tsp italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Sauce to brush
- 2 tbsp ketchup
- 2 tbsp bbq sauce
Instructions
- Heat oven to 400F and line baking sheet with parchment paper
- In a large bowl, combine cut carrots and cut potatoes. Drizzle with olive oil. Sprinkle with salt and pepper. Toss until totally combined.
- Lay veggies out onto baking sheet and roast for 15 minutes.
- While veggies are cooking, in a large bowl, add ground turkey. Grate yellow onion using a box grater into turkey. Add egg, ketchup, bbq sauce, and almond flour. Stir until well combined or use hands to mix.
- Add in italian seasoning, salt, and pepper.
- In a small bowl, mix together the ketchup and the bbq sauce.
- Make room on the veggie roasting sheet for meatloaf. Form into 6 loaves and place on sheet. Bake for 20 minutes, then brush the tops with the ketchup and bbq mixture.
- Bake for an additional 10 minutes or until veggies are roasted and turkey reaches 165F.
Category: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
