10 Paleo Turkey Meatloaf Recipes With Clean Ingredient Choices

Looking for a lighter meatloaf that fits your Paleo meal plan? These turkey meatloaf recipes use simple, clean ingredients and practical flavor combinations. You’ll find easy ideas for weeknight dinners, meal prep, and family meals. Pick a recipe that suits your kitchen and enjoy a satisfying dinner without the fuss.

Helpful Tips Before You Start

A few simple choices can help your paleo turkey meatloaf stay flavorful and hold together.

Choose Ground Turkey With Enough Fat

Very lean turkey can make meatloaf dry. If you have a choice, use ground turkey that is not labeled extra lean.

Use Paleo-Friendly Binders

Almond flour or coconut flour can help bind the mixture without breadcrumbs. Add the amount in the recipe, since coconut flour absorbs more moisture.

Mix Gently

Combine the ingredients just until incorporated. Overmixing can make the meatloaf dense.

Check the Center Temperature

Use a meat thermometer to check the thickest part. Ground turkey should reach 165°F (74°C) for food safety.

Let It Rest Before Slicing

Rest the meatloaf for about 10 minutes after baking. This gives the juices time to settle and helps the slices hold together.

Classic Herb Turkey Meatloaf with Roasted Root Vegetables

This herb-seasoned turkey meatloaf bakes alongside a colorful mix of root vegetables for a hearty, one-pan meal. Almond flour helps the loaf hold together while keeping the ingredients paleo-friendly.

The meatloaf is tender and savory, with rosemary, thyme, and parsley adding classic flavor. Serve it for a simple family dinner or prepare it for a cozy weekend meal.

Classic Herb Turkey Meatloaf with Roasted Root Vegetables

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ¼ cup almond flour
• ¼ cup finely diced yellow onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil, divided
• 2 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 medium sweet potato, peeled and cut into 1-inch cubes

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Add the ground turkey, egg, almond flour, onion, parsley, rosemary, thyme, salt, and black pepper to a large bowl. Mix gently until combined. Avoid overmixing, which can make the meatloaf dense.
• Shape the mixture into a compact loaf in the center of the prepared baking sheet.
• Place the carrots, parsnips, and sweet potato in a separate bowl. Add 1 tablespoon of olive oil and toss to coat. Spread the vegetables around the meatloaf, leaving a little space between the pieces. Drizzle the remaining olive oil over the loaf.
• Bake until the vegetables are tender and the center of the meatloaf reaches 165°F, about 40 to 50 minutes. If the vegetables are ready before the loaf, transfer them to a serving dish and continue baking the meatloaf.
• Let the meatloaf rest for 5 minutes before slicing. Serve with the roasted root vegetables.

merknader

Cut the root vegetables into similarly sized pieces so they roast evenly, and leave space around them for better browning. For easier slicing, let the loaf rest before cutting, then serve each portion with a mix of carrots, parsnips, and sweet potato.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Instant-Read Thermometer

Smoky Chipotle Turkey Meatloaf with Avocado-Lime Slaw

Smoky chipotle and paprika give lean turkey a bold, savory flavor, while almond flour helps keep the meatloaf tender without breadcrumbs. A little tomato paste adds moisture and rounds out the smoky heat.

Cool, creamy avocado-lime slaw makes a fresh contrast to the warm meatloaf. Serve this colorful, satisfying meal for a weeknight dinner or prep it ahead for a relaxed weekend lunch.

Smoky Chipotle Turkey Meatloaf with Avocado-Lime Slaw

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/3 cup almond flour
• 2 tablespoons tomato paste
• 1 chipotle pepper in adobo, finely chopped
• 1 teaspoon adobo sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine sea salt
• 2 cups thinly sliced green cabbage
• 1 ripe avocado
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro

fremgangsmåte

 

• Heat the oven to 375°F. Line a small baking sheet or loaf pan with parchment paper.
• In a large bowl, combine the ground turkey, egg, almond flour, tomato paste, chopped chipotle, adobo sauce, smoked paprika, garlic powder, and salt. Mix gently until just combined.
• Shape the mixture into a compact loaf on the lined baking sheet, or press it into the loaf pan. Bake until the center reaches 165°F and the loaf is cooked through, about 40 to 50 minutes. Let it rest for 5 minutes before slicing.
• While the meatloaf bakes, place the sliced cabbage in a medium bowl. Mash the avocado with the lime juice, then stir in the chopped cilantro. Fold the avocado mixture through the cabbage until evenly coated.
• Slice the meatloaf and serve with the avocado-lime slaw.

merknader

For milder heat, use half of the chipotle pepper and adobo sauce. Keep the turkey mixture loosely packed so the meatloaf stays tender, and make the slaw close to serving time to keep the avocado bright and fresh.

Course: Main Course
Cuisine: American
Equipment: Oven, Baking Sheet or Loaf Pan, Parchment Paper, Mixing Bowl, Meat Thermometer

Greek Turkey Meatloaf with Spinach, Olives, and Lemon Cauliflower Rice

This Greek-inspired turkey meatloaf pairs tender ground turkey with spinach, briny olives, and familiar Mediterranean herbs. It’s a hearty weeknight meal that keeps the ingredient list simple and Paleo-friendly.

Lemon cauliflower rice makes a fresh, lightly citrusy base for the savory loaf. Serve the two together for a satisfying dinner that’s easy to portion and works well for meal prep.

Greek Turkey Meatloaf with Spinach, Olives, and Lemon Cauliflower Rice

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Rett Main Course

Kategori Mediterranean

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1 cup finely chopped baby spinach
• 1/3 cup pitted Kalamata olives, finely chopped
• 1/4 cup almond flour
• 2 tablespoons finely chopped red onion
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil, divided
• 1 large head cauliflower, cut into florets
• 1 lemon, zested and juiced

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, spinach, olives, almond flour, red onion, oregano, garlic powder, salt, and black pepper. Mix gently until everything is evenly distributed, taking care not to pack the mixture tightly.
• Shape the mixture into a compact loaf on the prepared baking sheet. Bake until the center reaches 165°F, about 40 to 50 minutes. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, pulse the cauliflower florets in a food processor in batches until they resemble rice-sized pieces. Avoid processing them into a paste.
• Heat half of the olive oil in a large skillet over medium heat. Add the cauliflower and cook for 6 to 8 minutes, stirring occasionally, until tender and any excess moisture has evaporated.
• Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and remaining olive oil. Serve the sliced meatloaf over the lemon cauliflower rice.

merknader

Chop the olives finely so their salty flavor is spread throughout the loaf, and avoid overmixing to keep the turkey tender. If the cauliflower rice releases a lot of moisture, cook it a little longer before adding the lemon.

Course: Main Course
Cuisine: Mediterranean
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Food Processor, Large Skillet

Apple-Sage Turkey Meatloaf with Roasted Brussels Sprouts

Grated apple keeps this turkey meatloaf tender, while fresh sage brings a cozy, savory flavor. The Brussels sprouts roast alongside it, so you get a complete meal with crisp-edged vegetables and minimal fuss.

This recipe works well for a relaxed family dinner or a make-ahead weeknight meal. It uses simple, paleo-friendly ingredients and skips breadcrumbs while still holding together nicely.

Apple-Sage Turkey Meatloaf with Roasted Brussels Sprouts

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 medium apple, peeled and grated
• 1 large egg
• 2 tablespoons almond flour
• 1 tablespoon finely chopped fresh sage
• 1 teaspoon garlic powder
• ¾ teaspoon fine sea salt, divided
• ¼ teaspoon black pepper
• 1 pound Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. In a large bowl, combine the ground turkey, grated apple, egg, almond flour, sage, garlic powder, ½ teaspoon of the salt, and the black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf in the center of the prepared baking sheet. Avoid packing it too tightly so the meatloaf stays tender.
• Toss the halved Brussels sprouts with the olive oil and remaining ¼ teaspoon of salt. Arrange them cut-side down around the meatloaf, leaving a little space between the pieces.
• Bake until the meatloaf reaches 165°F in the center and the Brussels sprouts are browned and tender, about 35 to 45 minutes. If the sprouts finish before the meatloaf, transfer them to a serving dish and let the meatloaf continue baking.
• Let the meatloaf rest for 5 to 10 minutes before slicing. Serve with the roasted Brussels sprouts.

merknader

Grate the apple finely so it blends evenly into the turkey mixture, and mix only until the ingredients come together to help keep the loaf tender. For more browned sprouts, spread them out in a single layer and turn them cut-side down before roasting.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Instant-Read Thermometer

Asian-Inspired Ginger Turkey Meatloaf with Sesame Broccoli

Fresh ginger, garlic, and coconut aminos give this turkey meatloaf a savory, lightly sweet flavor with an Asian-inspired touch. Almond flour helps keep the loaf tender while making it a clean-ingredient, paleo-friendly main dish.

Roasted sesame broccoli cooks alongside the meatloaf, so this recipe is a practical choice for a weeknight dinner or a relaxed weekend meal. The broccoli adds crisp edges and nutty flavor to balance the moist, savory slices.

Asian-Inspired Ginger Turkey Meatloaf with Sesame Broccoli

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Rett Main Course

Kategori Asian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/3 cup almond flour
• 2 tablespoons coconut aminos, divided
• 1 tablespoon finely grated fresh ginger
• 2 cloves garlic, minced
• 2 green onions, thinly sliced, divided
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 large head broccoli, cut into florets
• 1 tablespoon avocado oil
• 1 teaspoon toasted sesame oil
• 1 teaspoon sesame seeds

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a large bowl, combine the ground turkey, egg, almond flour, 1 tablespoon of the coconut aminos, ginger, garlic, half of the sliced green onions, salt, and black pepper. Mix gently until everything is evenly combined.
• Shape the mixture into a compact loaf in the center of the prepared baking sheet. Avoid pressing it too firmly, which can make the meatloaf dense.
• In a bowl, toss the broccoli florets with the avocado oil, sesame oil, and the remaining 1 tablespoon of coconut aminos. Arrange the broccoli around the meatloaf in a single layer.
• Bake until the meatloaf is cooked through and the broccoli is tender with browned edges. Check that the center of the loaf reaches 165°F with an instant-read thermometer.
• Let the meatloaf rest for 5 minutes before slicing. Scatter the sesame seeds and remaining green onions over the broccoli and meatloaf before serving.

merknader

For evenly roasted broccoli, cut the florets into similar-sized pieces and leave space between them on the pan. If the broccoli is ready before the meatloaf, transfer it to a serving plate while the loaf finishes baking, then add the sesame seeds and green onions just before serving.

Course: Main Course
Cuisine: Asian
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Bowl, Instant-Read Thermometer

Italian Turkey Meatloaf Stuffed with Spinach and Sun-Dried Tomatoes

This Italian-inspired turkey meatloaf has a savory spinach and sun-dried tomato filling tucked inside each slice. Almond flour and egg help bind the turkey without breadcrumbs, keeping the ingredients paleo-friendly.

Serve it for a cozy family dinner or slice it for meal prep. The turkey stays tender, while the filling adds a little sweetness from the tomatoes and a fresh, earthy note from the spinach.

Italian Turkey Meatloaf Stuffed with Spinach and Sun-Dried Tomatoes

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Rett Main Course

Kategori Italian

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• 1/4 cup almond flour
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon olive oil
• 3 cups baby spinach
• 1/3 cup sun-dried tomatoes packed in oil, drained and finely chopped

fremgangsmåte

 

• Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Heat the olive oil in a skillet over medium heat. Add the spinach and cook, stirring, until wilted. Transfer it to a plate and let it cool. Once cool, gently squeeze out excess moisture and chop it.
• In a bowl, mix the ground turkey, egg, almond flour, oregano, garlic powder, salt, and black pepper until just combined. Avoid overmixing, which can make the meatloaf dense.
• Place the turkey mixture on the prepared baking sheet and pat it into a rectangle about 1/2 inch thick. Spread the chopped spinach and sun-dried tomatoes evenly over the turkey, leaving a narrow border around the edges.
• Starting with one long side, carefully roll the turkey around the filling. Pinch the seam and ends closed, then place the loaf seam-side down on the baking sheet.
• Bake until the center reaches 165°F on an instant-read thermometer. Rest the meatloaf for 5 to 10 minutes before slicing so the filling stays in place.

merknader

Drain and squeeze the spinach well so excess moisture does not make the meatloaf soft. For neat slices, use a sharp knife and let the loaf rest before cutting. Leftover slices can be reheated gently in the oven.

Course: Main Course
Cuisine: Italian
Equipment: Skillet, Mixing Bowl, Rimmed Baking Sheet, Parchment Paper, Instant-Read Thermometer

Moroccan-Spiced Turkey Meatloaf with Roasted Carrots and Tahini

Warm spices, tender turkey, and sweet roasted carrots give this meatloaf a fresh take on a familiar dinner. Almond flour helps bind the loaf while keeping the ingredients Paleo-friendly.

A lemony tahini sauce adds a creamy finish and balances the cumin, coriander, and cinnamon. Serve it for a cozy weeknight meal, with the carrots roasted alongside the meatloaf for an easy one-pan dinner.

Moroccan-Spiced Turkey Meatloaf with Roasted Carrots and Tahini

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Rett Main Course

Kategori Moroccan-inspired

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ¼ cup almond flour
• ¼ cup finely diced yellow onion
• 2 tablespoons chopped fresh parsley, divided
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon paprika
• ¼ teaspoon ground cinnamon
• ¾ teaspoon fine sea salt, divided
• ¼ teaspoon black pepper
• 1 pound carrots, peeled and cut into sticks
• 1 tablespoon olive oil
• ¼ cup tahini
• 2 tablespoons lemon juice
• 2 to 3 tablespoons water

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• Add the ground turkey, egg, almond flour, diced onion, 1 tablespoon parsley, cumin, coriander, paprika, cinnamon, ½ teaspoon salt, and black pepper to a large bowl. Mix gently until just combined. Shape the mixture into a compact loaf in the center of the baking sheet.
• Toss the carrot sticks with the olive oil and the remaining ¼ teaspoon salt. Arrange them around the meatloaf in a single layer.
• Bake for 35 to 45 minutes, until the carrots are tender and the center of the meatloaf reaches 165°F. Let the meatloaf rest for 5 minutes before slicing.
• While the meatloaf bakes, whisk the tahini and lemon juice in a small bowl. Add the water a little at a time until the sauce is smooth and easy to drizzle.
• Slice the meatloaf and serve it with the roasted carrots. Drizzle the tahini sauce over the top and finish with the remaining parsley.

merknader

For evenly roasted carrots, cut thicker ones lengthwise so the pieces are similar in size. If the tahini sauce thickens as it sits, whisk in a little more water before serving. Store leftover sauce separately so it stays easy to drizzle.

Course: Main Course
Cuisine: Moroccan-inspired
Equipment: Rimmed Baking Sheet, Parchment Paper, Large Mixing Bowl, Small Bowl, Whisk

Pesto Turkey Meatloaf with Zucchini Noodles

This pesto turkey meatloaf pairs lean ground turkey with fresh basil pesto for a savory, herb-filled main dish. Grated zucchini helps keep the loaf tender, while almond flour holds the mixture together without breadcrumbs.

Serve it over quick-cooked zucchini noodles for an easy weeknight meal. The noodles stay light and fresh beside the moist meatloaf, and a little extra pesto brings the flavors together.

Pesto Turkey Meatloaf with Zucchini Noodles

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 medium zucchini, about 6 ounces, divided
• 1 large egg
• ⅓ cup almond flour
• ⅓ cup basil pesto, divided
• 2 tablespoons finely chopped yellow onion
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 3 medium zucchini, about 1½ pounds, for noodles
• 1 tablespoon olive oil

fremgangsmåte

 

• Heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
• Coarsely grate the medium zucchini. Place it in a clean kitchen towel and squeeze out as much liquid as you can. This helps the meatloaf hold its shape.
• In a large bowl, combine the ground turkey, squeezed grated zucchini, egg, almond flour, 2 tablespoons of the pesto, chopped onion, salt, and black pepper. Mix gently until just combined.
• Shape the mixture into a compact loaf on the prepared baking sheet. Spread the remaining pesto over the top. Bake until the center reaches 165°F, about 45 to 55 minutes. Rest the meatloaf for 10 minutes before slicing.
• While the meatloaf rests, spiralize the 3 remaining zucchini into noodles. Heat the olive oil in a large skillet over medium heat. Add the noodles and cook, tossing gently, for 2 to 3 minutes, until just tender. Avoid cooking them too long so they do not become watery.
• Slice the meatloaf and serve it over the zucchini noodles.

merknader

Squeezing the grated zucchini well is especially helpful here because the pesto and turkey already add moisture to the loaf. Cook the zucchini noodles just before serving, and drain any liquid from the skillet so the slices stay firm and the plate does not become watery.

Course: Main Course
Cuisine: American
Equipment: Oven, Rimmed Baking Sheet, Parchment Paper, Kitchen Towel, Mixing Bowl, Spiralizer, Large Skillet

Mini Turkey Meatloaves with Sweet Potato Mash

These individual turkey meatloaves bake alongside a simple sweet potato mash for a comforting, all-in-one meal. Almond flour and egg help the lean turkey hold together, while garlic and dried herbs add savory flavor.

This recipe works well for a weeknight dinner or meal prep. The mini loaves stay tender, and the mash is smooth with a mild sweetness that balances the herbs.

Mini Turkey Meatloaves with Sweet Potato Mash

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1½ pounds ground turkey
• 1 large egg
• ⅓ cup almond flour
• 2 tablespoons finely chopped yellow onion
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• ¾ teaspoon fine salt, divided
• ¼ teaspoon black pepper
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• ¼ cup unsweetened almond milk

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Place the sweet potato cubes in a pot, cover with water, and bring to a boil. Cook until very tender, about 15 minutes.
• While the potatoes cook, combine the ground turkey, egg, almond flour, chopped onion, garlic powder, Italian seasoning, ½ teaspoon of the salt, and black pepper in a mixing bowl. Mix gently until just combined.
• Divide the turkey mixture into four portions and shape each into a small oval loaf. Arrange the loaves on the prepared baking sheet and brush their tops with 1 tablespoon of olive oil.
• Bake the mini meatloaves until cooked through and their centers reach 165°F, about 20 to 25 minutes.
• Drain the sweet potatoes well and return them to the pot. Add the almond milk, remaining 1 tablespoon olive oil, and remaining ¼ teaspoon salt. Mash until smooth, then serve with the meatloaves.

merknader

Shape the loaves to a similar thickness so they cook evenly. If the mash seems too firm, add almond milk a little at a time until it reaches your preferred texture.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Pot, Mixing Bowl, Potato Masher, Instant-Read Thermometer

Bacon-Wrapped Turkey Meatloaf with Garlic Green Beans

This turkey meatloaf is wrapped in smoky bacon, which helps keep the lean meat moist as it bakes. Almond flour and egg hold the loaf together without breadcrumbs, while garlic and herbs add savory flavor.

Serve it with crisp-tender green beans cooked with garlic for a simple one-pan side. It makes a cozy weeknight dinner and works well for a relaxed weekend meal, too.

Bacon-Wrapped Turkey Meatloaf with Garlic Green Beans

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Rett Main Course

Kategori American

serveringsstørrelse 4 people

Ingredienser

  

1x2x3x

• 1 pound ground turkey
• 1 large egg
• ¼ cup almond flour
• 2 tablespoons finely minced yellow onion
• 1 garlic clove, minced
• 1 teaspoon dried thyme
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 6 slices sugar-free bacon
• 12 ounces fresh green beans, trimmed
• 1 tablespoon olive oil
• 1 garlic clove, minced
• ¼ teaspoon fine salt
• ⅛ teaspoon black pepper

fremgangsmåte

 

• Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
• In a mixing bowl, combine the ground turkey, egg, almond flour, onion, minced garlic, dried thyme, salt, and black pepper. Mix gently until evenly combined, taking care not to pack the mixture too firmly.
• Shape the turkey mixture into a compact loaf on the prepared baking sheet. Lay the bacon slices across the top, slightly overlapping them, and tuck the ends underneath the loaf.
• Toss the green beans with the olive oil, minced garlic, salt, and black pepper. Arrange them around the meatloaf in a single layer, leaving a little space between the beans so they roast evenly.
• Bake until the bacon is browned and the center of the meatloaf reaches 165°F on an instant-read thermometer, about 35 to 45 minutes. Stir the green beans once during baking so they cook evenly. If the bacon browns before the meatloaf is done, loosely cover the loaf with foil.
• Let the meatloaf rest for 5 minutes, then slice and serve with the garlic green beans.

merknader

For neater slices, let the loaf rest before cutting and use a sharp knife. If the green beans are especially thin, check them early so they stay tender rather than overly soft.

Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowl, Instant-Read Thermometer