This turkey meatloaf recipe makes a healthy and hearty weeknight dinner. The low carb meatloaf freezes well so make it ahead – it will save time making dinner on busy nights!
I’m so excited to share this new turkey meatloaf recipe with you today because meatloaf is one of my favourite protein dishes I make. It’s great if you enjoy meal-prepping (check out this delicious Healthy Meatloaf Meal-Prep Bowls) and it’s also good to sneak some veggies in your kids meals just like this Italian Turkey & Brussels Sprouts Meatloaf (Web Story) recipe.
Is this turkey meatloaf recipe healthy?
This turkey meatloaf recipe is healthier than a traditional meatloaf recipe because it’s made with almond flour instead of breadcrumbs. As a result, it’s low-carb, whole30, paleo, and gluten-free.
Ground turkey is also leaner meat than ground beef. It’s a great addition to any diet for delivering a low fat serving of protein. Got extra turkey? Try making my Easy Ground Turkey Stuffed Peppers!
NOTE: Ketchup is one of the recipe ingredients. I use sugar-free ketchup to make a low carb meatloaf, but you can use regular ketchup if you’re not following any restrictive diet.
How to Make Meatloaf
This is such an easy meatloaf recipe that there really isn’t much to explain. Here are the basic steps, and the complete turkey meatloaf recipe can be found at the bottom of this post.
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1. Saute the vegetables
The first step is to cook a bit of onion and garlic in a pan on the stove top. If you have family members who don’t care for them or have sensitivity to nightshades, simply leave them out. The meatloaf will still be delicious without them.
2. Combine the ingredients
If you have kids who like to cook with you, mixing the meatloaf mixture is a fun project for them to help with. Using clean hands is truly the easiest way to combine the ingredients together. Of course, you can also use a mixing spatula or a spoon but it will take a little longer.
How long does meatloaf take to cook?
Because the meat mixture is dense, meatloaf does take a while to cook completely. Typically, it will take an hour to cook.
When it’s firm and no longer pink in the center, it’s ready to eat. Of course, that requires cutting into the meatloaf. An easier method is to use a cooking thermometer. The internal temperature of cooked meatloaf is 160 to 165 degrees F.
Can you freeze turkey meatloaf?
Absolutely! You can freeze the turkey meatloaf ready to cook, or freeze a cooked meatloaf. This means the easy turkey meatloaf recipe is ideal for meal prep. You can assemble the entire meatloaf on the weekend and cook it whenever you are ready for it. It lasts in the refrigerator for up to four days or it can be frozen for three to four months.
What side dishes go well with this turkey meatloaf recipe?
Turkey meatloaf is a filling main dish for dinner. However you will still want some sides to complete the meal. Try a few of these for some extra color and vitamins on your plate.
- Mashed potatoes, mashed cauliflower or mashed butternut squash
- Avocado tomato salad
- Coleslaw
- Shredded Brussel sprouts salad
Want another easy dinner option like this freezer friendly meatloaf? Try these 40 Easy Fall Dinner Recipes!
Did you make a recipe? Tag @primaverakitchen on Instagram so we can find you!
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Easy Turkey Meatloaf Recipe
Ingredients
- 1 medium white or yellow onion chopped
- 2 cloves of garlic finely minced
- 1 tbsp olive oil
- 1 lb ground turkey
- 1/2 cup parsley finely chopped
- 1 tsp dried oregano
- 1/3 cup almond flour
- 1 egg
- Salt and black pepper to taste
- ½ cup sugar-free ketchup for topping
Instructions
- Preheat oven to 350ºF.
- In a large skillet, heat olive oil over medium heat.
- Add onions and garlic and sauté until onions are golden brown.
- In a large bowls, add ground turkey, sauteed onions, parsley, dried oregano, almond flour, egg, salt and pepper.
- Mix everything well to combine.
- Transfer the meatloaf into a loaf pan (9 x 5.5 inches) and pour sugar-free ketchup on top of meatloaf and spread it into an even layer.
- Bake for 45-55 minutes, or until the internal temperature of 165After 45 minutes check to see if the meatloaf is ready. If so, remove from the oven and let it rest for 8-10 minutes before serving with roasted green beans and mashed potatoes.
Tips
- The nutrition information doesn't include sugar-free ketchup.
- Careful not to overmix the meatloaf mixture, or the meatloaf will be tough.
- When you shape the mixture into the loaf pan, don't overpack it, or you'll end up with a dense meatloaf.
- You can use an instant-read thermometer to check that the meatloaf's internal temperature has reached 165F.
- To store: Store leftover meatloaf in the fridge. Try not to slice the entire loaf as slices dry out faster when cut.
- To reheat: You can reheat the meatloaf in a microwave.
- To freeze: Tightly wrap the turkey meatloaf in plastic wrap and then tin foil if you do not have a large enough freezer-safe container to freeze it in.
Nutrition Information
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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Haley says
Any leads on how to make sure that the loaf is soft and not hard or impossible to hew?
Olivia says
This meatloaf recipe is very soft because of the almond flour.
Mrs frances french says
Sounds good I’m going to try it have bought the Turkey mince
Olivia says
Hope you like it 😉
Monika says
Will this work without the almond flour – i.e., will it still hold together?
Also, is the glaze necessary?
Olivia says
Yes it will work with almond flour and you don’t need to use the glaze.
Pam says
Just made this Turkey meatloaf. Sounded good as the recipe was however, I added green pepper and serrano pepper for a little kick. DELICIOUS!!
This was my first time using almond flour and the loaf was firm enough to stay together yet soft and juicy.
Will definitely be on the menu at least once a month.
BTW, I didn’t have any ketchup and it was still great
Thank you
Lisa says
This meatloaf was amazing. I added 1/2 cup of parmesan for extra binding and put 1/2 cup ketchup in the meatloaf mixture. It tasted very close to the ground beef meatloaf I’ve made my whole adult life. ❤️
Olivia says
Happy you liked it!
Nicole papa says
what size pan
Olivia says
It’s 9 x 5.5 inches.
Kathy Mozingo says
I made this last night and it was delicious. I followed the recipe exactly except I subbed crushed plain pork rinds for the almond flour because the last meat loaf I made with almond flour was too dense. Plus, I think they add flavor. I don’t think the servings are correct. This is only 1 lb of meat and not a lot else, so 6 servings would only be 2 2/3 ounces of meat per serving. It is a petite meatloaf which yielded 6 slices and the end slices were small. Great flavor sautéing the onions and garlic first. I will definitely make it again and it would be good with ground beef also.
Olivia says
Thank you so much for your feedback, Kathy. I also think that crushed plain pork rinds is great on this recipe too!
Ivonne says
Absolutely delicious 10 out of 10 family loved it. I have made this multiple times such a hit! But it falls apart if i make it in a loaf pan i just shape it into a loaf and bake on a baking sheet works better for me! Highly recommend this recipe!
Olivia says
That’s amazing! Thank you so much for this great feedback!