Description
A juicy, low-carb turkey meatloaf seasoned with Italian herbs, perfect for a healthy dinner.
Ingredients
- 2 lbs ground turkey (lean or extra-lean, 93% lean recommended)
- 1/2 cup almond flour
- 2 large eggs, room temperature
- 1 cup grated zucchini, squeezed dry
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp coconut aminos
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, basil)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- Glaze:
- 1/4 cup tomato paste
- 2 tsp apple cider vinegar
- 1 tbsp coconut aminos
- 1/2 tsp garlic powder (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a 9×5-inch loaf pan with parchment paper or non-stick spray.
- In a large mixing bowl, combine the ground turkey, almond flour, eggs, squeezed zucchini, onion, garlic, coconut aminos, Italian herbs, salt, black pepper, and smoked paprika. Mix gently until just combined.
- Transfer the mixture into the prepared loaf pan, pressing down gently. Smooth the top for an even bake.
- In a small bowl, whisk together the glaze ingredients: tomato paste, apple cider vinegar, coconut aminos, and garlic powder. Spread evenly over the top of the meatloaf.
- Bake for 50-60 minutes, checking that the internal temperature reaches 165°F (74°C). Tent with foil if the top browns too quickly.
- Let the meatloaf rest in the pan for 10 minutes before slicing.
Notes
For added flavor, consider pan-searing the onions and garlic before mixing. Make sure the zucchini is as dry as possible.
