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.
- Mayonnaise: I use avocado oil mayonnaise. Sometimes, I use sriracha mayo if I have it in the fridge.
- Mustard: Dijon mustard is the only mustard I recommend in this recipe.
- To season: Diamond Crystal kosher salt, black pepper, garlic powder, onion powder, and paprika.
- Ground turkey: I use 93/7 turkey in this recipe. Please don't use ground turkey breast (98/2). It's too lean.
- Binders: Almond flour and grated (not shredded) parmesan. Both act as important binders (they help keep the meatloaf together). They also help keep juices in. The parmesan adds flavor as well.
- Glaze: Unsweetened ketchup.
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.
Brush the meatloaf with more ketchup.
Rest the meatloaf for 15 minutes before slicing and serving.
How to Shape a Meatloaf
Baking a meatloaf in a loaf pan causes the juices to accumulate around the loaf, making for a soggy loaf with an unappetizing brownish film. So, I prefer to bake a meatloaf - whether this turkey meatloaf or any other meatloaf (such as bacon-wrapped meatloaf, keto meatloaf, or egg-stuffed meatloaf) on a large baking sheet rather than in a loaf pan.
However, I still use a small (8 X 4-inch) loaf pan to shape the meatloaf. The images below illustrate the process. I start by lining the loaf pan with cling wrap. I add the meatloaf mixture to the pan, pressing it in. I then use the cling wrap to invert the shaped meatloaf onto the baking sheet. I remove the cling wrap before proceeding with the recipe.
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.
Serving Suggestions
As you can imagine, turkey meatloaf is a versatile main course that pairs well with many side dishes. I like to serve it with a side dish I can bake in the same 350°F oven, such as roasted whole cauliflower or butternut squash souffle.
Alternatively, I serve this meatloaf with an easy side salad I can make in advance, such as a tomato salad or the creamy cucumber salad shown in the photo below.
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. I place them in a glass food storage container like this:
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:
More Ground Turkey Recipes
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Recipe Card
Turkey Meatloaf
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon of any other salt)
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 pounds ground turkey (93/7)
- ½ cup almond flour 2 ounces; use breadcrumbs if you don't mind the gluten/carbs.
- ½ cup parmesan grated (not shredded)
- 6 tablespoons unsweetened ketchup divided
Instructions
- Preheat the oven to 350°F. Line a rimmed sheet pan with foil.
- 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.
- 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.
- 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.
- Brush the meatloaf with 4 tablespoons of ketchup.
- Bake the meatloaf until its center registers 165°F, for about 60 minutes.
- Remove the meatloaf from the oven. Brush it with the remaining two tablespoons of ketchup.
- Rest the meatloaf for 15 minutes before slicing and serving.
Video
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.Â
- The mixture is sticky and messy. You can use food-grade disposable gloves if you wish.Â
- 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
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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.
Anne
Hubby said this was the best meatloaf he ever had! And he's PICKY!
Vered DeLeeuw
Yay! That's the best compliment! Thanks for the review, Anne.
Judy
Hi Vered, Thanks for this recipe! We don't eat dairy. So can I leave it out, or should I buy some vegan parmesan?
I read your bio. We moved from Los Angeles area to Johnson City, TN. Draw a diagonal from you to NE corner near Bristol. The first surprise is that sweet tea is the default when you order tea! I had to learn to enunciate "UNsweet tea, please." The whole experience was everything the opposite I ever learned about living.
Wishing you all the best in TN.
Glad you have a place to leave a comment.
Vered DeLeeuw
Hey Judy,
Thanks for the lovely comment! I would omit the parmesan and increase the almond flour to one cup.
The American South is so different. And charming! I love Tennessee. 🙂