Keto Turkey Meatloaf with Almond Flour
A moist, flavorful low-carb main dish perfect for family dinners.
Key Info:
- Prep Time: 15-20 minutes
- Cook Time: 40-50 minutes
- Total Time: 1 hour
- Servings: 6-8
- Difficulty: Easy-Moderate
- Dietary: Keto, Gluten-free, Low-carb
Equipment Needed:
- Large mixing bowl
- Baking sheet or loaf pan
- Meat thermometer
- Measuring cups and spoons
- Skillet (for vegetables)
Ingredients:
- 2 pounds (907g) ground turkey
- ¼ cup (28g) almond flour [or crushed pork rinds]
- 2 large eggs
- 1 medium onion, finely diced
- 8 oz (226g) mushrooms, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1½ teaspoons salt
- ½ teaspoon black pepper
- Optional: ¼ cup grated parmesan
Method:
- Preheat oven to 350°F/175°C. Line baking sheet with parchment paper.
- Heat olive oil in skillet over medium heat. Add onions, mushrooms, and garlic. Cook until softened (5-7 minutes).
- In large bowl, combine turkey, almond flour, eggs, cooked vegetables, and all seasonings. Mix gently until just combined – do not overmix.
- Shape mixture into loaf on prepared baking sheet (approximately 9×5 inches).
- Bake for 40-50 minutes until internal temperature reaches 160°F/71°C.
- Optional: Brush with sugar-free ketchup in final 10 minutes.
- Rest for 10 minutes before slicing.
Crucial Tips:
- Use hands to mix – gentler than spoons
- Meat should feel springy when done
- Check temperature in thickest part
- Vegetables must be cooled before mixing
Storage & Reheating:
- Refrigerate up to 5 days
- Freeze sliced portions up to 3 months
- Reheat covered at 250°F until warm
Common Mistakes:
- Overmixing makes tough meatloaf
- Skipping temperature check
- Not letting meat rest before cutting
Variations:
- Mediterranean: Add sundried tomatoes, olives
- Spicy: Include diced jalapeños, red pepper flakes
- Herb-forward: Fresh rosemary, thyme, sage
