Recipe Name Bacon Topped Spinach and Mushroom Turkey Meatloaf Submitted by Guest Recipe Description adapted from nomnompaleo.com Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 70 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 6 cups Spinach 1/2 medium (2-1/2\" dia) Onion, chopped 2 cups pieces or slices Mushrooms 1/2 cup parsley, chopped 1 unit, yield from 1 lb raw 93% fat free ground Turkey Breast 1/4 cup coconut flour 1/4 cup coconut milk 1 tablespoon coconut butter 1 cloves garlic minced 1 teaspoon salt 1 1/2 teaspoons black pepper 1/4 teaspoon nutmeg 2 large eggs 3 thick slice, packed 12/lb bacon 1/2 cup, diced celery Steps Sequence Step 1 If using fresh spinach, wilt in microwave for 3 minutes and press out water using a lint free towel. If using frozen spinach, defrost in microwave and press out water. 2 Preheat oven to 350 3 Heat coconut oil in skillet over medium heat. Add chopped mushrooms, onion, and salt and pepper to taste (in addition to above S/P). Sauté until mushrooms are soft and liquid has evaporated 4 Blend coconut cream, parsley, and celery until puree is formed 5 In bowl place ground turkey, coconut flour, salt, pepper, spinach, garlic, nutmeg, spinach/onion mixture, beaten eggs, coconut cream puree. Use hands to gently combine 6 Grease loaf pan and gently press mixture into here 7 Lay 3 slices of bacon over the top