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Keto turkey meatloaf

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: Keto ground turkey recipes, Turkey dinner
Servings: 8 slices
Calories: 219kcal
Author: Anna


  • Large (11-inch/28cm) non-stick skillet
  • 7x12-inch casserole pan (20x32cm) or baking tray


  • 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

  • cup 80g ketchup unsweetened
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chipotle paste optional
  • Salt to taste


  • 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.



Store in the fridge for up to 4 days.
 Freeze for up to 2 months. Thaw in the fridge overnight before reheating.


Serving: 1slice | Calories: 219kcal | Carbohydrates: 4g | Protein: 18g | Fat: 15g | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg