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.
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.