Keto turkey meatloaf defies all odds as a hearty and satisfying dish without the added carbs. I replace traditional breadcrumbs with a mix of almond flour and flaxseed meal and swap the ground beef for ground turkey. The final product is an amazing keto turkey meatloaf that is just as tender and flavorful as any traditional meatloaf.

Meatloaf is underrated, in my opinion. It's one of those classic comfort foods that always seems to hit the spot.
Unfortunately, many traditional meatloaf recipes are a bit higher in carbs due to the use of bread crumbs or crackers as a binding agent. This recipe swaps in nutrient-dense, low-carb alternatives without compromising on taste or texture.
My Easy Keto Meatloaf Recipe is one of my favorites, and this low-carb turkey meatloaf is just as tasty!
You would think that lean turkey would make for a dry and bland meatloaf, but with the right ingredients, it can be just as moist and flavorful as any beef meatloaf.
about low-carb turkey meatloaf
There's nothing like some low carb comfort food! Meatloaf is definitely on my list of favorites and I've found the best way to make a low carb meatloaf recipe that still stays true to everything we love about the classic.
Whether you're on a keto diet or not, this turkey meatloaf is sure to become a household staple. It's one of those easy meals the whole family will love, including the leftovers.
I adapted this recipe from Smitten Kitchen and I added my own low-carb spin. You can take a shortcut and top the meatloaf with a sugar-free barbecue sauce or you can use my homemade glaze recipe.
The sweet and savory tomato glaze takes just a couple of minutes and calls for a low-carb sweetener and gluten-free Worcestershire sauce for an added kick of flavor.
why this recipe works
With no breadcrumbs or fatty meat, you'd think the odds of this low carb meatloaf recipe coming out deliciously moist and flavorful were slim to none. But it works, and here's why:
- The mix of almond flour and flaxseed meal acts as a binder that mimics the texture of breadcrumbs. It retains moisture in the meatloaf and gives it a nice texture.
- Using ground turkey instead of beef still provides enough fat to keep the meatloaf juicy but with less saturated fat. Plus, it's a nice change-up from ground beef.
- I've added finely chopped mushrooms, which give this meatloaf a rich, umami flavor and help add moisture and texture.
With all these elements, you've got yourself an ultra-moist and flavorful ground turkey meatloaf that will rival even the best meatloaf recipe.
My keto turkey meatloaf is:
- Great for meal prep, so you can enjoy it all week long for easy lunches or dinners.
- Easy to customize with your favorite spices or vegetables to make it your own.
- Perfect for those who follow a gluten-free or low carb lifestyle.
- Packed with protein to keep you full and satisfied.
made with simple ingredients
(Note: These are the starring ingredients for this recipe, you can find all the ingredients and their measurements in the recipe card below!)
- Mushrooms. Chopped mushrooms add a rich umami flavor, but feel free to substitute the mushrooms for a large, grated carrot or the same amount of zucchini, if you prefer.
- Herbs. I used fresh thyme, fresh parsley, and dried oregano.
- Ground turkey. A low-fat protein that is a great alternative to ground beef in this recipe. You're welcome to use ground chicken or beef instead of turkey.
- Flaxseed meal. A great source of omega-3s, and it helps bind the meatloaf and lock in moisture.
- Almond flour. A low carb alternative to traditional breadcrumbs that adds moisture and texture.
- Worcestershire sauce. Adds a nice tangy flavor to the meatloaf, but make sure to use one that is gluten-free (if needed) and low in carbs.
- Egg. One large egg is all you need to help bind the meatloaf ingredients together.
- Dijon mustard. Gives this meatloaf a depth of flavor to take it to the next level.
- Keto-friendly barbecue sauce. Use your favorite keto-friendly BBQ sauce, or use my homemade glaze recipe in the notes!
how to make keto turkey meatloaf
This low-carb meatloaf recipe is so easy to make. It's my go-to recipe when I'm short on time but craving something hearty, healthy and satisfying.
Here's a look at the process but be sure to scroll to the bottom of the page to view the printable recipe card.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Add olive oil to a large skillet over medium-high heat. Add the diced onion and mushrooms and cook until softened. Stir in the garlic and herbs. Cook for one minute and remove from heat.
Add the ground turkey, almond flour, flax seed meal, Worcestershire sauce, egg, salt, pepper, Dijon, and chopped parsley to a large bowl.
Mix well, using your hands to incorporate all of the ingredients.
Transfer the meat mixture to the sheet pan and pat it into a loaf shape. Spoon the barbecue sauce (or glaze) on top, spreading it in an even layer.
Bake the meatloaf at 350°F for 40-45 minutes or until a meat thermometer reads 160°F. Let it rest for five minutes, then slice and serve.
tips for the best results
- To make two mini meatloaves, divide the meat mixture in two and shape each into a loaf. Bake for only 30-35 minutes or until an internal temperature reads 160°F.
- I've found that shredding the mushrooms with the large side of a box grater is much quicker than chopping them finely, and it allows for really small bits in the meat mixture.
- You can freeze the meatloaf after it has been baked and cooled. Slice and freeze individual portions for easy meal prep. Just thaw and reheat in the microwave.
- Meatloaf bakes much nicer when it is shaped and baked on a flat cookie sheet instead of in a loaf pan. That's because it develops a beautiful outer crust and there's more surface area to spread the glaze.
homemade meatloaf glaze
For ease, use a keto-friendly or low sugar barbecue sauce. If you prefer to make it with a homemade glaze, you can combine the below ingredients and spread it on top of the meatloaf before baking.
- 2 tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon onion powder
- 1 teaspoon white vinegar
- 2 tablespoons gluten-free Worcestershire sauce or coconut aminos
- 1 tablespoon water
- monk fruit sweetener (liquid or granulated), or another sweetener of choice, to taste (optional)
how to store
Any leftover meatloaf can be stored in an airtight container in the fridge for up to 4 days.
what to serve with keto turkey meatloaf
There are so many delicious side dish options to serve with this keto turkey meatloaf. My Roasted Mashed Cauliflower with Garlic is a perfect low carb option.
It would also taste delish with these Crispy Sriracha Brussels Sprouts or Air Fryer Broccoli with Lemon for some added greens.
you might also love...
- These Baked Harissa Chicken Thighs go way beyond any other basic sheet pan dinner. It's incredibly flavorful, with a kick of spice from the harissa. Made with no-fuss ingredients, it's perfect for a weeknight meal or a dinner party with friends.
- An instant family favorite, this Keto Taco Casserole is the best of both worlds: healthy and something the kids will love too. It's made with cauliflower rice and a delicious 5-minute avocado cilantro sauce that takes your taco game to the next level.
- If you're craving bold, robust flavors, this Red Wine Braised Chuck Roast recipe is for you! The tender beef is slow-roasted to perfection in a delicious merlot sauce and loaded with herbs and veggies.
- This Pecan Coconut-Crusted Salmon is indulgent yet super simple to make. The crust is made with coconut flakes, pecans, and butter, which gives the salmon a rich, nutty flavor and crunchy texture that is absolutely delicious.
Keto Turkey Meatloaf (Low Carb, Gluten Free)
This keto turkey meatloaf recipe results in tender, flavorful turkey meatloaf with a sweet and savory glaze. Mushrooms add a rich, umami flavor and extra moisture, and a low-carb breadcrumb substitute keeps it healthy and nutrient-dense.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium onion, diced small (or grated)
- ¾ cup finely chopped (or grated) mushrooms
- 4 cloves garlic, minced
- ½ teaspoon dried thyme (or 1 teaspoon fresh)
- ½ teaspoon dried oregano
- 1-½ pounds ground turkey
- ½ cup almond flour
- 1-½ tablespoons ground flax seed meal
- 2 tablespoons vegetable broth or chicken broth
- 2 tablespoons Worcestershire sauce
- 1 egg
- ½ teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 tablespoon Dijon mustard
- ¼ cup chopped parsley
- ¼ cup keto-friendly barbecue sauce (or see notes for my homemade glaze recipe)
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Add the olive oil to a large skillet over medium-high heat. Add the diced onion and chopped mushrooms and cook for 5-6 minutes to soften.
- Stir in the minced garlic, thyme and oregano and cook 1 minute. Remove from heat.
- Add the ground turkey, almond flour, flax seed meal, broth, Worcestershire sauce, egg, salt, pepper, Dijon, and chopped parsley to a large mixing bowl. Mix well, using your hands to incorporate all of the ingredients.
- Transfer the meat mixture to the baking sheet. Pat it into a loaf shape, about 5 inches by 9 inches. Spoon the barbecue sauce (or glaze) on top and spread it in an even layer.
- Bake at 350°F for 40-45 minutes or until the internal temperature is 160°F when checked with an instant-read meat thermometer.
- Remove from the oven, let it cool for 5 minutes, then slice and serve.
Notes
Grating the ingredients: I prefer using the large side of a box grater to grate the mushrooms. It's much quicker and easier than chopping them and it gives you small, uniform pieces that mix well into the meat mixture.
Mushroom substitution: You can substitute the mushrooms for the same amount of grated carrot or shredded zucchini, if preferred. If using zucchini, omit the broth since zucchini contains extra water.
To make two mini meatloaves: Divide the meat mixture in two and shape each into a loaf. Bake for only 30-35 minutes or until an internal temperature reads 160°F.
To make a homemade glaze: Combine these ingredients in a small dish and substitute the glaze for the store-bought barbecue sauce.
- 2 tablespoons tomato paste
- ½ teaspoon salt
- ¼ teaspoon onion powder
- 1 teaspoon white vinegar
- 2 tablespoons gluten-free Worcestershire sauce or coconut aminos
- 1 tablespoon water
- Monkfruit sweetener, stevia drops, or alllulose (optional- add to taste)
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 268Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 72mgSodium: 635mgCarbohydrates: 11gNet Carbohydrates: 9gFiber: 2gSugar: 6gProtein: 14g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!