Easy Turkey Meatloaf Recipe

This turkey meatloaf recipe makes a healthy and hearty weeknight dinner. The low carb meatloaf freezes well, so make it ahead to save time on busy nights!

Course dinner, Lunch, Main Course

Cuisine American

Keyword Low-carb Meatloaf, meatloaf, Whole30 Meatload

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings people

Calories 233kcal

Author Olivia Ribas

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.

Notes

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