Fluffy & Flavorful Turkey Meatloaf

Name: Fluffy & Flavorful Turkey Meatloaf
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 2 pounds ground turkey; ½ cup almond flour; ½ cup parmesan; 6 tablespoons unsweetened ketchup

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Additional Time
15 mins
Total Time
1 hr 30 mins
Servings
8 servings
Calories
264 kcal
Course
Main Course
Cuisine
American

Fluffy & Flavorful Turkey Meatloaf

Winston Campbell

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This turkey meatloaf is fluffy, flavorful, and well-seasoned with garlic, onion, and paprika.

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Ingredients

Servings

2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher 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

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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 and phtos 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.

Notes

For a sturdier, denser meatloaf, use ¾ cup of almond flour.
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 an airtight container in the fridge for up to four days. You can also freeze them for up to three months.
I usually enjoy eating cold leftovers, but in this case, they are better when reheated (covered) in the microwave.

Nutrition Information

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Serving 4ounces Calories 264kcal (13%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 17g (26%) Saturated Fat 4g (20%) Sodium 523mg (22%) Fiber 1g (4%) Sugar 1g (2%)