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.
Ingredients
Instructions
Fluffy vs. Dense Meatloaf
Storing Leftovers
Recipe Card
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.
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. 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. Rest the meatloaf for 15 minutes before slicing and serving. 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. 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. Alternatively, I serve this meatloaf with an easy side salad, such as spinach salad, tomato salad, or the creamy cucumber salad shown in the photo below. 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:
