Classic Meatloaf - Initial Test Run

For this traditional meal, I turned to classic recipes and gave it a Paleo twist. 

Tonight for convenience and taste-testing, (this was my very first meatloaf) I kept it simple with ketchup and potatoes.  I used turkey for the ground meat. Other ingredients could be tried of course. Mashed potatoes of course have several lovely alternative root veggies to mash deliciously - cauliflower, turnip, white yams, etc. However the key flavor ingredients of meatloaf, Worcester sauce and ketchup, are a bit trickier. The egg was substituted with 1 Tbsp. ground flax seed soaked in 1/4 c. water. I believe egg could simply be omitted altogether. The breadcrumbs were substituted with coconut flour. 

Meatloaf Recipe

I just used this recipe straight, with above substitutions, except I omitted the garlic. 

http://www.food.com/recipe/turkey-meatloaf-54752

2T olive oil

1 sweet onion chopped

1 lb ground free range no hormone turkey 

1T ground flax seed soaked in 1/8c water

1/2c coconut flour

1T Worcester sauce

3/4c Ketchup (1/4c for mix, 1/2c for top)

3/4t salt

1/2t fresh ground black pepper

I sautéed the onion in the oil in a cast iron skillet for 5 min turning occasionally- it carmelized brilliantly. Then I mixed all ingredients, put 1c water in base of pressure cooker, oiled the steamer basket, put in cooker, pressed the meat into steam basket until evenly thin, and topped with ketchup.  

I cooked it for 17 min on high pressure. 

We ate it with peas, mashed red potatoes and instant turkey gravy. 

I am currently experimenting with how to modify this meal to become fully AIP.