Turkey meatloaf gets a bad rap because it is often dry, coarse, and tasteless. Chef Jenn to the rescue! With my amazing keto Turkey Meatloaf, there’s flavor in every moist, juicy bite! It’s easy, delicious, and the sauce on top is mmMmMM delish! Hungry? Read on and I’ll show you how to make this amazing low-carb turkey meatloaf!
I love telling the story about how I used to HATE meatloaf with a passion. My parents didn’t make it often growing up, and for good reason – it wasn’t good! It was dry, tasteless, and hard as a brick. When I was working as a professional chef, a catering client challenged me to make the best meatloaf ever for her party – one that would knock the socks off her guests. Many, many meatloaves later, I struck on gold.
This keto-friendly turkey meatloaf with bacon is a version of that blow-your-mind meatloaf. This is moist, juicy, flavorful, and really darn tasty! It’s a terrific ground turkey recipe, and I bet you’ll love it as much as I do!
What You Need To Make Keto Turkey Meatloaf
- A meatloaf or loaf pan – I love this meatloaf pan with a raised insert to catch all the fat and to remove the meatloaf easily
- Digital meat thermometer
- Ground turkey – look for lean ground turkey
- Worcestershire sauce
- Heavy whipping cream
- Italian seasoning
- Salt and pepper
and for the glaze, you’ll need:
- Sugar-free ketchup
- Brown sugar substitute – I love So Nourished sugar substitutes but use your favorite
- Worchestershire sauce
- Garlic powder
How To Make This Keto Ground Turkey Meatloaf
To keep turkey moist, you need to ADD moisture and to make it flavorful, you need to ADD flavor. In this recipe, mushrooms and bacon are added and they do the trick quite nicely!
- Finely chop the mushrooms, onions, and bacon. Pop them into a skillet with about a tablespoon of oil and cook until the mushrooms have shrunk and given off their liquid. About 5-6 minutes.
- Meanwhile, combine the eggs, lean turkey, Worcestershire sauce, and heavy whipping cream in a bowl. Mix well.
- Add the mushroom mixture, Italian seasoning, and salt and pepper. Mix to combine but don’t over mix.
- Pop the turkey mixture into a loaf pan and bake at 375-F for about 45 minutes.
- After 45 minutes, pull the meatloaf out and glaze it with about half the sauce which is a well-mixed combination of sugar-free ketchup, brown sugar substitute, Worcesterhire sauce, and garlic powder. Save the rest of the sauce for adding at the table – it’s that good!
- Pop it back in the oven for another 5 minute or until the temperature reaches 165-F on a digital thermometer.
- Serve and enjoy!
Chef Jenn’s Tips
- Don’t overcook the keto turkey meatloaf! It’ll get dry and lose its flavor. Instead, use a digital meat thermometer and pull it out of the oven when it reaches 160-F and let it rest for a few minutes before serving. It’ll come up to 165-F which is the safe temperature for ground poultry
- Watch the ingredients in your Italian seasoning! Shockingly, some blends have sugar in them!
- I love So Nourished sugar substitutes, but any brown sugar substitute will work well in this sauce.
- Don’t worry if the mixture feels really wet. Ground turkey is very moist, but a lot of that will cook off. Just get it into the meatloaf pan and into the oven and let it do its thing!
- Don’t like turkey? Use ground chicken instead.
- Buy ground turkey on sale and pop it into the freezer for a quick meal.
What To Serve With The Best Keto Turkey Meatloaf
How To Store This Keto Meatloaf Recipe
This keto turkey recipe will keep well in the fridge, if wrapped tightly, for up to a week. Or, you can freeze it.
To freeze the meatloaf, chill it in the fridge overnight or for a few hours then tightly wrap it in plastic wrap and then foil, or in an air-tight container or zipper-top bag. Either freeze slices of it for easy meals, or freeze the whole thing!
To reheat it, thaw it thoroughly in the fridge overnight and then warm it, covered, in a low 325-F oven until it is heated through. You can also heat in the microwave but don’t overcook it!
Frequently Asked Questions
No! You don’t need it! Bread or breadcrumbs in meatloaf aid in keeping the meat moist and also act as a binder. In this recipe, we keep the carbs down and go nut-free with the addition of an extra egg. That binds the meat and with all the added goodness, this meatloaf is always moist!
It sure can be! Made this way without the addition of carbs or starches, it’s a terrific high-protein and low-carb meal that’s perfect for keto dieters. With 5 net carbs per hearty serving, you can half seconds!
No, but you can make it dairy-free. As it is now, this keto turkey meatloaf with heavy cream has dairy in the form of the cream, but you can skip the cream and add a splash of almond milk or coconut milk instead.
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Step By Step Process
Keto Turkey Meatloaf with Bacon
- 1/2 cup diced onion
- 4 ounces mushrooms finely chopped
- 3 slices bacon finely chopped
- 1 clove garlic minced
- 1 tablespoon avocado oil
- 2 pounds lean ground turkey
- 2 eggs
- 1 tablespoon Worcestershire sauce
- 1/4 cup heavy whipping cream
- 1 tablespoon Italian seasoning
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon ground black pepper
- Add the chopped onion, chopped mushrooms, chopped bacon and minced garlic to a medium-size skillet. Add the oil.
- Sautee this mixture over medium-high heat until the mushrooms have given off their liquid and the onions are translucent. About 5 minutes.
- Meanwhile, combine the ground turkey, eggs, heavy whipping cream, Italian seasoning, salt and pepper. Mix well.
- Add the sauteed veggies to the meat mixture and mix well to combine but don't over-mix.
- Gently press the meat mixture into a meatloaf pan and bake in a pre-heated 375-F oven for about 40 minutes.
- Remove the meatloaf from the oven and top it with about half of the sauce. Return the meatloaf to the oven for 5 minutes or until the internal temperature has reached 160-F. Take it from the oven and let it rest 5-10 minutes before serving.
- Serve the keto turkey meatloaf with the extra sauce on the side. Enjoy!
To make the sauce:
- Combine the sugar-free ketchup, Worcestershire sauce, brown sugar substitute, and garlic powder in a small bowl. Mix well.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
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Having trouble counting carbs? Check out this handy calculator.