This keto turkey meatloaf is pure comfort food: tender, juicy ground turkey with garlic, onion and herbs, held together with almond flour and Parmesan instead of breadcrumbs, then baked under a tangy sugar free ketchup glaze. Each slice has about 27g of protein and just 4g net carbs, and it's on the table in a little over an hour.
Sometimes you just need a little comfort food, right? And it's hard to beat meatloaf in that department. Turkey meatloaf brings a lighter twist to the traditional beef version without giving up any of the flavor, and it's one of those dinners the whole family will happily eat, whether or not they're eating low carb.
Infused with Italian herbs and fresh parsley, bound with almond flour and Parmesan cheese, and slathered with sugar free ketchup, this meatloaf really shows off how satisfying keto cooking can be. It's moist, filling and easy enough for a weeknight, but it also makes a great Sunday dinner with a couple of cozy sides.
Key Ingredients & Substitutions
- Ground turkey. The star of the show. For a juicy meatloaf, pick ground turkey that isn't too lean: 93% lean is the easy everyday choice, and 85% lean makes an even juicier loaf. Skip 99% extra-lean turkey breast, which bakes up dry and crumbly. The nutrition facts in the recipe card are calculated with 93% lean turkey.
- Almond flour (the binder). Regular meatloaf uses breadcrumbs or crushed crackers to soak up the juices and hold the slices together. Here, blanched almond flour does that job, keeping the meatloaf keto friendly while adding a subtle nutty flavor. No almond flour? Use the same amount of pork rind panko or a batch of our Low Carb Seasoned Breadcrumbs.
- Parmesan cheese. The second half of the binder. Grated Parmesan adds a salty, savory depth and helps the slices hold their shape. Asiago or Pecorino Romano work just as well.
- Eggs. Two large eggs tie everything together. Without them the loaf will fall apart when you slice it, so don't skip them.
- Onion and garlic. Softening them in butter first takes away their raw bite and adds a little sweetness. A half cup of finely chopped onion is about half a small onion.
- Italian seasoning and fresh parsley. A quick way to get lots of herb flavor. Any Italian seasoning blend works, or mix your own dried oregano, basil and thyme.
- Sugar free ketchup. Regular ketchup is loaded with sugar, so we use an unsweetened or sugar free one, like Primal Kitchen Unsweetened Ketchup. A tablespoon goes into the meat mixture for flavor and the rest becomes the classic tangy glaze on top.
Helpful Tips
Keep it moist with a little fat. The biggest reason turkey meatloaf turns out dry is turkey that's too lean. Stick with 93% or 85% lean, and don't skip the butter, eggs and Parmesan: they all add moisture and richness that super-lean turkey can't provide on its own.
Cool the onions before mixing. Let the sautéed onion and garlic cool for about five minutes before they go into the bowl. If they're piping hot, they can start to cook the eggs and the edges of the turkey, which makes the texture uneven.
Don't overmix. Mix with your hands or a fork just until everything is evenly combined, then stop. Overworking the meat squeezes out moisture and gives you a dense, rubbery loaf instead of a tender one.
Bake it on a sheet, not in a pan. Shaping the loaf freehand on a foil-lined baking sheet lets the outside brown all around, and any extra juices run off instead of making the bottom soggy. It also makes cleanup a lot easier.
Check the temperature, then let it rest. Ground turkey is safely cooked at 165°F (74°C) in the center, so an instant-read meat thermometer is the easiest way to know it's done without overbaking it. Start checking at 45 minutes. Once it's out of the oven, let it rest for 10 minutes so the juices settle back into the meat and the slices hold together.
Variations
- Add veggies. Mix in a half cup of finely chopped bell pepper, mushrooms or grated zucchini (squeeze the zucchini dry first) for extra flavor and nutrition.
- Add a spicy kick. Stir in a chopped jalapeño or a pinch of red pepper flakes, or brush the top with a little sugar free ketchup mixed with hot sauce.
- Wrap it in bacon. Because why not? Lay strips of bacon over the loaf before baking (skip the ketchup glaze or add it for the last 10 minutes) for a smoky, crispy top.
- Make it cheesy. Press a line of shredded mozzarella or cheddar into the middle of the loaf as you shape it for a melty center.
- Try a new glaze. Mix sugar free ketchup with a splash of Worcestershire sauce and some Dijon mustard, or brush the loaf with our Low Carb Hoisin Sauce for an Asian-inspired twist.
- Make mini meatloaves. Divide the mixture between the cups of a greased muffin tin and bake for about 20 to 25 minutes, until they reach 165°F. They're perfect for lunch boxes.
Serving Ideas
Meatloaf and mashed potatoes is a classic for a reason, and the low carb version is just as good. Serve thick slices with a scoop of Cheesy Mashed Cauliflower and some Lemon Pepper Green Beans for a dinner that feels like the ones you grew up with.
For something a little lighter, pair it with Roasted Brussels Sprouts with Parmesan or a big green salad with a tangy vinaigrette. Leftover slices also make a great lunch, either cold or tucked into a lettuce wrap with an extra drizzle of sugar free ketchup.
Storing & Freezing
Let leftover meatloaf cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat slices in a covered dish in a 350°F oven for about 15 minutes, or in the microwave in short bursts, until hot all the way through. A splash of water or broth in the dish keeps them from drying out.
This meatloaf freezes really well. Freeze it in individual slices so you can grab exactly what you need: wrap each slice in plastic wrap, then put them in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat as above. You can also make it ahead by shaping the raw loaf, covering it tightly and refrigerating it for up to 24 hours before glazing and baking; add a few extra minutes to the bake time if it goes in cold.
More Low Carb Ground Turkey Recipes
If you love this Keto Turkey Meatloaf, here are a few more recipes you might enjoy:
- Low Carb Turkey Chili
- Turkey Enchilada Stuffed Poblanos
- Low Carb Giant Meatballs
- 12 Low Carb Ground Turkey Recipes
📖 Recipe
Keto Turkey Meatloaf
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and set aside.
- Melt the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring often, for 4 to 5 minutes, until the onion is soft and translucent.
- Take the skillet off the heat and let the onion mixture cool for about 5 minutes, so it doesn't start cooking the eggs when you mix everything together.
- In a large bowl, add the ground turkey, the cooled onion mixture, almond flour, Parmesan, eggs, parsley, Italian seasoning, 1 tablespoon of the sugar free ketchup, salt and pepper.
- Mix with clean hands or a fork until everything is evenly combined. Stop as soon as it comes together; overmixing makes the meatloaf dense.
- Shape the mixture into a loaf about 9 inches long and 5 inches wide on the prepared baking sheet.
- Spread the remaining ½ cup of sugar free ketchup over the top and sides of the loaf.
- Bake for 45 to 50 minutes, until an instant-read thermometer in the thickest part of the loaf reads 165°F (74°C).
- Let the meatloaf rest for 10 minutes, then cut it into 8 slices and serve.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
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