This gluten-free turkey meatloaf is moist, flavorful, and perfectly seasoned, with a light topping of sugar-free ketchup for a classic finish. It’s an easy, healthy dinner that pairs beautifully with mashed potatoes, roasted veggies, or a simple side salad.

Ingredients

• 1 medium yellow or white onion, chopped

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 lb ground turkey

• ½ cup fresh parsley, chopped

• 1 tsp dried oregano

• ⅓ cup almond flour

• 1 whole egg

• Salt and black pepper, to taste

• ½ cup sugar-free ketchup (for topping)

Instructions

1. Preheat the Oven

• Heat oven to 350°F (175°C).

2. Cook the Aromatics

• In a large skillet, heat the olive oil over medium heat.

• Add the chopped onion and garlic. Sauté until the onions are soft and golden, about 5–6 minutes. Remove from heat and let cool slightly.

3. Prepare the Meatloaf Mixture

• In a large mixing bowl, combine the ground turkey, parsley, sautéed onion mixture, dried oregano, almond flour, egg, salt, and pepper.

• Mix gently until just combined — avoid overmixing to keep the meatloaf tender.

4. Shape and Top

• Transfer the mixture into a loaf pan and shape evenly.

• Spread the sugar-free ketchup evenly over the top.

5. Bake

• Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).

• Check at the 45-minute mark to avoid overcooking.

6. Rest and Serve

• Remove from the oven and let rest for 10 minutes before slicing.

• Serve with mashed potatoes, roasted green beans, or your favorite side dish.

Make Ahead & Storage

• Make Ahead: Assemble the uncooked meatloaf, cover tightly, and refrigerate for up to 24 hours before baking.

• Refrigerator: Store leftover slices in an airtight container for up to 3 days.

• Freezer: Wrap cooked slices individually and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

Share the image below to your Pinterest board if you like this gluten-free turkey meatloaf!

This no bean this Chili with Butternut Squash (Whole30 Low-Carb) is a perfect recipe to treat yourself to this fall. It’s rich, thick, delicious, low-carb, paleo, and gluten-free. 

Reasons why you’ll love this Chili with Butternut Squash

This recipe is super flavorful with many spices, like red pepper flakes, ground cumin, paprika, ground coriander, onion powder, garlic powder, and black pepper. It is rich and meaty.

This low-carb chili could have even fewer carbs if you scale back the amount of butternut squash and tomatoes. Because there aren’t any beans, it’s paleo and whole30, too. Add two cups of cooked beans to this recipe if you don’t mind beans. Simply don’t forget to add one additional cup of chicken broth. Otherwise, the chili are really thick.

This is an ideal meal to sneak in some veggies for youngsters. This recipe has lots of veggies, like onions, celery, bell peppers, tomatoes, and, indeed, butternut squash.

This recipe is made for a decent-sized batch of chili. So, you most likely will have leftovers for lunch throughout the week. For me, it tastes better the next day!

After all these reasons, I convinced you to create this No Bean Whole30 Butternut Squash Chili, right? Please make it, and top it with a touch of minced cilantro and different toppings like avocado and jalapeno.

Ingredients

• 2 tablespoons of olive oil, extra virgin
• ½ cup of diced celery
• ½ cup of chopped red onions
• 2 cloves of minced garlic
• 1 pound of ground beef, grass fed
• Two teaspoons of red pepper flakes
• 2 teaspoons of ground cumin
• 2 teaspoons of paprika
• ½ teaspoon of ground coriander
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• Pepper and salt
• ½ cup of chopped red bell peppers
• 2½ cups of diced butternut squash
• 2 cups of diced tomato with juice
• 1 cup tomato sauce, sugar free
• 1 cup of chicken broth
• fresh cilantro

Instructions

• Heat the oil (olive oil) in a big Dutch oven Pot over medium-high heat.
• Add the red onions and celery, and sauté for three minutes. Then, add the garlic, and sauté for thirty seconds longer.
• Add the ground beef and cook, breaking up the meat with a wooden spoon until it’s cooked through for about five minutes.
• Add the cumin, red pepper flakes, paprika, coriander, onion powder, garlic powder, salt, and pepper to your taste. Combine everything well.
• Add the red bell peppers, diced tomatoes, butternut squash, tomato sauce, and chicken broth.
• Stir, and bring to a boil, cover with a lid, and reduce to a simmer. Cook the chili for 30-40 minutes.
• Serve with fresh-cut cilantro on top.

Juicy Skillet Pork Chops With Sauce is a quick, healthy, and easy-to-make dinner. This recipe ensures juicy, tender, and flavorful pork chops without fuss.

Ingredients

• 4 about 1-inch thick pork chops
• Salt to your liking
• tablespoon of flour
• 1 teaspoon of chili powder
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• ½ teaspoon of smoked paprika
• ½ teaspoon ground black pepper
• tablespoon of olive oil
• 1 cup of chicken stock
• 1 tablespoon of apple cider vinegar
• 2 teaspoons of honey
• 1 tablespoon of butter
• 2 tablespoons of chopped parsley, fresh

How to make Juicy Skillet Pork Chops With Sauce

• Take the pork chops and season on each side with salt and pepper — we tend to use less than ¼ teaspoon of fine salt per pork chop. Set the chops aside to rest for half-hour.
• Meanwhile, create the spice rub. Take a small bowl, and combine the flour, garlic powder, chili powder, onion powder, and smoked paprika. After half-hour has passed, use a paper towel to pat the pork chops dry, then rub each side of the chops with the spice rub.
• Heat the oil in a medium-sized skillet (with a lid) over medium-high heat. Add the pork when the oil is hot enough and looks shimmery. Cook till golden, 2 to 3 minutes.
• Flip the pork so that the cooked side is facing up. (If there’s a fattier side of the pork, use kitchen tongs to hold the chops, pressing the fat side down till it sizzles and browns slightly; around thirty seconds.) cut back the warmth to low, then cover the frying pan with a lid.
• Cook for six to twelve minutes or till a kitchen thermometer reads 145 degrees F, once inserted into the thickest part of the pork chop.
• Move the pork chops to a plate and cover them loosely with aluminum foil. Let the pork rest for five minutes.

For the sauce:

• While the pork chops are resting, it is time to make the pan sauce. Increase the warmth to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come back up.
• Bring the sauce to a simmer and cook till it’s reduced by half. Taste it and then regulate the seasoning with salt, additional vinegar, or honey.
• Slide the frying pan off of the heat, and once the sauce is no longer simmering, swirl within the butter.
• Slide the pork chops back into the pan and spoon some of the sauce on top.
• Or you can slice the chops and then place them back in the pan. Scatter some fresh parsley over the pork chops, and they are ready to be served.

See more pork recipes:

Maple Glazed Pork Chops

Garlic Butter Juicy Pork Chops Recipe

Air Fryer Pork Chops

Easy Instant Pot Pulled Pork

Pork Tenderloin With Balsamic And Thyme