Back in February, Katy and I gave the paleo diet a whirl in an effort to get in shape for a Mexican beach vacation. If you are unfamiliar, it is a diet based on the ways of our caveman ancestors. Lots of meat, vegetables, fruits, and nuts. No dairy or grains and absolutely no processed food. To be honest, we each did our own modified variation of the diet, taking some liberties with what was acceptable and what wasn’t. I allowed beans, rice and quinoa, and yogurt. I figured those are all healthy foods, and it helped keep me sane. I really felt great during the diet and I’m continuing to avoid processed food like white flour, refined sugar, and processed meat.
Anyway, I made this recipe up during the diet, and even though bread crumbs are cheating, who cares right? It’s a 1/4 cup! It makes enough for 2 people plus a little leftovers, so scale up if you’re serving more people.
- 1.25 lbs ground turkey
- 1 egg
- 6 strips of bacon
- 1/4 cup bread crumbs
- 2 green onions (sliced)
- 1 tablespoon worcestershire sauce
- 1/4 cup dried cranberries
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper
- 1/4 teaspoon cumin
- 1 clove minced garlic
Preheat oven to 350°F
Grease a cookie sheet with butter. Use a sheet with raised edges so grease doesn’t spill off.
Cook the bacon on medium heat until some of the fat has rendered off and it just begins to brown. Remove from heat and drain on paper towel. While the bacon is cooling, mix everything but the turkey and egg in a large bowl. Then chop three strips of bacon into 1/4″ bits and add to ingredients. Next, add the egg and ground turkey and mix all ingredients thoroughly with your hands. Shape into a loaf and place onto the cookie sheet. Cover with the remaining bacon strips and bake for 45 minutes.
I love this recipe because the turkey stays moist, and the bacon adds awesome flavor (it always does)! Little bites with cranberry and onion add sweetness and texture, and the cumin and red pepper give it a nice little kick 😉 Have fun cooking and enjoy! Thanks for reading.