I usually prefer beef to poultry, but even beef lovers like myself and my husband admit that this turkey meatloaf is a delight.
It’s fluffy, flavorful, and well-seasoned with garlic, onion, and paprika. Mayonnaise and Dijon mustard add much-needed moisture and flavor.
This meatloaf was inspired by a comment on my recipe for turkey burgers. Sue said she made them into a meatloaf, which got me thinking, hey, that’s a great idea!
I experimented with a few versions, and this is the one we all liked best. It combines the above-mentioned turkey burgers with my keto meatloaf recipe.
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Ingredients
Here’s an overview of the ingredients needed to make this turkey meatloaf. The exact measurements are listed in the recipe card below.
Variations
- Experiment with different seasonings. I’ve successfully replaced the paprika with smoked paprika. I also liked a version where I added a teaspoon of dried thyme.
- Add ½ teaspoon of red pepper flakes to the seasoning mix if you like spicy food.
- If you don’t mind gluten/carbs, replace the almond flour with plain breadcrumbs. The nutrition info will change.
Instructions
Here’s an overview of the steps for making this meatloaf. The detailed instructions are listed in the recipe card below.
In a large bowl, use a spatula to combine the mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, and paprika. This will result in a thick seasoning paste.
Note: I like to start with a seasoning paste and incorporate it into the ground turkey. However, it can be a bit challenging to do that evenly, so you can simply place the ground turkey in a large bowl, add the remaining ingredients, and use your hands to mix.
Add the ground turkey, almond flour, and parmesan. Mix until uniform.
Shape the mixture into a rectangular loaf by packing it into a plastic wrap-lined small loaf pan (8 X 4 inches). Transfer it to the prepared baking sheet and brush the meatloaf with ketchup.
Bake the meatloaf until its center registers 165°F when measured with a thermometer for about 60 minutes. When it’s done, brush it with more ketchup.
Rest the meatloaf for 15 minutes before slicing and serving.
Fluffy vs. Dense Meatloaf
I made two versions of this meatloaf. The first with ½ cup of almond flour and the second with ¾ cup. The first version is fluffier and tastier – we all agreed we preferred it. However, it’s also a bit crumbly.
The second version is denser and sturdier. The meatloaf keeps its shape better, is not crumbly, and is easier to slice. However, it’s not as fluffy and delicious as the version with less almond flour.
The bottom line: There’s a choice to be made between a sturdier, denser turkey meatloaf and a fluffier one that’s a bit crumbly. My family prefers the fluffy version, but both are excellent. The recipe card below is for the fluffy version and calls for ½ cup of almond flour.
Recipe FAQs
Cracks are very common. See the photo below of a turkey meatloaf I recently made that emerged from the oven with a deep crack on top. It was still delicious!
My advice? Unless the meatloaf literally crumbles (which shouldn’t happen), I wouldn’t worry about cracks too much.
If you’d like to prevent cracking, you can place a pan filled with water on the bottom rack of the oven to create a moist environment, similar to baking a cheesecake. It also helps to add extra binder and make a denser meatloaf, so you can use ¾ cup of almond flour instead of ½ cup.
A crumbly meatloaf usually means there isn’t enough binder in the mixture. Next time, increase the almond flour by ¼ cup, using ¾ cup of almond flour instead of ½ cup.
Yes, but I don’t recommend you do. It dramatically enhances the meatloaf – both its flavor and its appearance. It also helps hide any cracks formed on top of the meatloaf.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. You can also freeze them for up to three months.
As much as I enjoy eating cold leftovers, in this case, they are better when reheated. See the images below – the cold leftovers are dense and dry. After gentle reheating (covered) in the microwave, they have regained their fluffiness:
I often serve the leftovers with the simplest salad of lettuce, tomatoes, and store-bought salad dressing, plus store-bought or homemade pickles:
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Turkey Meatloaf
This turkey meatloaf is fluffy, moist, and packed with flavor.
Servings: 8 servings
Calories: 264kcal
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Instructions
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Preheat the oven to 350°F. Line a rimmed sheet pan with foil.
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In a large bowl, use a fork or a spatula to combine the mayonnaise, Dijon mustard, kosher salt, black pepper, garlic powder, onion powder, and paprika.
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Add the ground turkey, almond flour, and parmesan. Mix with your hands to combine. Make sure the seasoning paste is evenly distributed into the meatloaf.
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Shape the mixture into a rectangular loaf by packing it into a plastic wrap-lined small loaf pan (8 X 4 inches). Transfer it to the prepared baking sheet and remove the plastic wrap. See the post above for a detailed explanation of this method for shaping a meatloaf.
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Brush the meatloaf with 4 tablespoons of ketchup.
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Bake the meatloaf until its center registers 165°F, for about 60 minutes.
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Remove the meatloaf from the oven. Brush it with the remaining two tablespoons of ketchup.
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Rest the meatloaf for 15 minutes before slicing and serving.
Notes
- I like to start with a seasoning paste and incorporate it into the ground turkey. However, it can be a bit challenging to do that evenly, so you can simply place the ground turkey in a large bowl, add the remaining ingredients, and mix with your hands.
- The mixture is sticky and messy. You can use food-grade disposable gloves if you wish.
- I use 93/7 ground turkey in this recipe. Please don’t use ground turkey breast (98/2). It’s too lean.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. You can also freeze them for up to three months. As much as I enjoy eating cold leftovers, in this case, they are better when reheated (covered) in the microwave.
Nutrition per Serving
Serving: 4 ounces | Calories: 264 kcal | Carbohydrates: 4 g | Protein: 25 g | Fat: 17 g | Saturated Fat: 4 g | Sodium: 523 mg | Fiber: 1 g | Sugar: 1 g
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
