Mediterranean Meatloaf (Grain & Gluten-Free)

Comfort food doesn’t have to be a carb-bomb.
Old school meatloaf contains bread crumbs, oats, or rice. Maybe adding grains to meat was the poor man’s way of volumizing or stretching it.
Most cooks will tell you that the bread crumbs act as a “binder” to hold it together, but when you omit the grains, your meatloaf will bind together just fine. 
Old school meatloaf also has baked-on sauce that looks like it aged and got gross in the oven. But why not cook it on the stove and pour it over the top of the loaf when it’s done baking?
Drop the Weird Traditions. Make a Better Meatloaf.
15 olives, halved
4 oz feta cheese, crumbled
1 lb ground turkey
1 egg
1½ tablespoon coconut flour
1 teaspoon salt
Several liberal dashes of oregano, garlic, onion, rosemary
Toss all ingredients into a large mixing bowl.
Combine (mix, mash) with your hands so that the flavors are evenly distributed throughout. 
Place the meat mixture into a lightly oiled bread pan. Use the bread pan as a mold to form the shape of the loaf, then turn the loaf over onto a baking sheet. 
TIP: You want the juices to be able to escape when you cook it, otherwise you’ll end up with weird liquid separating on the top of your loaf in the pan after you pull it out of the oven.
Bake at 400 for about 30 minutes. Then turn up the oven to 425 and bake for 7-10 minutes, or until the top is golden brown.
To check for doneness slice into the middle. There should be no pink.
Sauce Ingredients:
1, 6-oz can tomato paste 
4-5 tablespoons apple cider vinegar
¼ cup water
1 tsp salt
tons of dried oregano and garlic
Stir all sauce ingredients together. Heat on the stovetop until it’s lightly simmering. It shouldn’t take much more than 5-7 minutes, so don't start cooking your sauce until the meatloaf is almost done. 
Pour on top of your meatloaf after the meatloaf is out of the oven. 
  • Add half a bag of (thawed and drained) frozen spinach to the meat mixture, to bump up the nutrition. You may need to add 1/2-1 tsp more salt. 
  • Turn it into a Mexican meatloaf by adding black beans, diced green chilies, and a different cheese. Then swap the oregano for cumin and chili powder. Use salsa or hot sauce as a topper.
  • For a bigger loaf, add shredded zucchini, carrots or other veggies.
For the whole meatloaf: 
Protein: 112g
Fat: 70g
Carbs: 9g (3g fiber)
For ¼ a loaf: 
Protein: 28g
Fat: 17g
Carbs: 2g