This juicy and easy keto turkey meatloaf recipe is a delicious way to treat your family and friends to a healthy Thanksgiving dinner. This recipe is made with almond flour, which makes it gluten-free, paleo, and low carb.
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Ingredients and substitutions
Ground turkey - If you want your meatloaf to be soft and juicy, use ground turkey thighs. However, the lean ground turkey meat (made of breast meat) will work in this recipe as well.
Onions and garlic - I like to chop onions as finely as possible and press my garlic instead of mincing it, so you can't feel either in your mouth.
Champion mushrooms or baby bella mushrooms - I like to add something extra to my meatloaf recipes (check out this Low carb keto meatloaf recipe with olives) to make dishes more exciting. Mushrooms are like sponges that will keep the moisture inside, resulting in a juicier texture. They will also add some volume and fiber, making this recipe more nutritious.
Almond flour - Instead of bread crumbs, I use almond flour. It works as a binder and helps to keep the moisture inside our low carb turkey loaf, as it contains a lot of fat. Also, it gives a very nice nutty flavor to the dish as well as a nice texture. You can also add ¼ cup crushed bacon rinds if you want to stuff more fats inside your low carb ground turkey meatloaf.
Egg - One large egg will work as the glue in this ground turkey recipe, helping to keep all ingredients together.
Seasoning - I use salt, ground black pepper, and a pinch of cayenne pepper.
Ketchup - Use any sugar-free ketchup of your choice.
Worcestershire sauce and chipotle paste - These two add tons of flavor and smokiness to the final glaze. You can avoid chipotle paste if you don't like spicy food, or you can use your favorite unsweetened BBQ sauce instead.
Step by step directions
Heat some olive oil on a non-stick skillet over a medium-high heat. When hot, add the onions and garlic and cook until golden. Then add the mushrooms, season with salt and pepper, and cook until soft and starting to brown - around 10 minutes. When done, place onto a clean plate and leave to cool down for 5 minutes.
Preheat the oven to 200C (390F).
Meanwhile, in a large mixing bowl, combine the cooled mushroom mixture, egg, almond flour, and salt and ground black pepper to taste. Using your hands, mix until everything is evenly distributed.
Place the meat mixture into a baking dish and, using your hands, form a meatloaf. Bake for 40 minutes uncovered.
While baking, add the ketchup, Worcestershire sauce, and chipotle paste (if desired) into a small bowl and mix to combine.
After 40 minutes, remove the meatloaf from the oven and cover it with an even layer of the glazing mixture. Return to the oven and bake for an additional 10 mins or until fully cooked, or until the internal temperature reaches 175F (79C).
Remove from the oven and let our easy turkey meatloaf rest for 10-15 mins before slicing and serving.
Carbs in ground turkey meatloaf
This low-carb meatloaf recipe is enough to slice into 8 slices. Each slice will have around 3g net carbs.
Serving ideas
Our easy low carb turkey meatloaf can be served with Low carb keto cauliflower rice, Cauliflower stuffing recipe, or with Creamy keto cauliflower mash. Also, this Healthy keto green bean casserole recipe can be a perfect addition to the main dish.
FAQ
It will last in the fridge for up to 4 days.
Let the meatloaf cool down completely after baking. Then, cut into individual portions (this way you can easily reheat them in the microwave without drying the meat out), wrap each portion in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
More low carb recipes
Healthy keto turkey meatballs recipe
Recipe
Keto turkey meatloaf
Equipment
- Large (11-inch/28cm) non-stick skillet
- 7x12-inch casserole pan (20x32cm) or baking tray
Ingredients
- 1.1 lb. 500g ground turkey meat (thighs or breast or mix of both)
- 7 oz 200g champignon or baby bella mushrooms finely chopped
- 1 small 50 g yellow onion finely chopped
- 2 clove garlic pressed or minced
- 1 large egg
- 3 tablespoon almond flour
- Salt to taste
- Ground black pepper to taste
- Olive oil for frying
- Fresh parsley for garnishing chopped
For the glaze
- ⅓ cup 80g ketchup unsweetened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chipotle paste optional
- Salt to taste
Instructions
- Heat some olive oil on a non-stick skillet over a medium-high heat. When hot, add the onions and garlic and cook until golden. Then add the mushrooms, season with salt and pepper, and cook until soft and starting to brown - around 10 minutes. When done, place onto a clean plate and let cool down for 5 minutes.
- Preheat the oven to 200C (390F).
- Meanwhile, in a large mixing bowl, combine the cooled mushroom mixture, egg, almond flour, and salt and ground black pepper to taste. Using your hands, mix until everything is evenly distributed.
- Place the meat mixture into a baking dish and, using your hands, form a meatloaf. Bake for 40 minutes uncovered.
- While baking, add the ketchup, Worcestershire sauce, and chipotle paste (if desired) into a small bowl and mix to combine.
- After 40 minutes, remove the meatloaf from the oven and cover it with an even layer of the glazing mixture. Return to the oven and bake for an additional 10 mins or until fully cooked. The inner temperature should be 175F (79C).
- Remove from the oven and let the meatloaf rest for 10-15 mins before slicing and serving.
Recipe video
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
Monika says
Will this work without the almond flour? I don't like almond flour...
Dzieki.
Anna says
You won't feel almond flour inside, 3 tbsp is purely to make the texture fluffy and moist and make it easy to work with. You can also use hazelnut flour if you don't like almond flour. Sunflower seed flour might work too.