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This fast, simple, and hearty breadless turkey meatloaf is a favorite for a reason! Satisfy your meatloaf craving without sacrificing your health goals with heart-healthy turkey and keto-friendly ingredients.
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 1 hour
How Many Servings?
8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 ½ cups walnuts | |
| ¾ cup Italian parsley leaves | |
| ½ cup fresh basil leaves | |
| 6 garlic cloves | |
| 2 carrots (peeled and cut into semi-small sticks) | |
| 1 large sweet onion (cut down into large chunks) | |
| 1 small seedless jalapeno (optional) | |
| 4 tablespoons olive oil (divided 3 and 1) | |
| 2 lbs. ground turkey | |
| 1 tablespoon salt | |
| 1 teaspoon Aleppo pepper | |
| 1 teaspoon cumin | |
| 1 ½ tablespoons tomato paste | |
| 2 oz pine nuts (lightly toasted and coarsely ground) | |
| 2 tablespoon Worcester sauce |
Preparation
1
Preheat the oven to 375°F. Add the walnuts to a food processor and pulse a few times until coarsely chopped. Add the parsley and basil to the processor and continue pulsing until everything is finely chopped. Transfer the walnut and herb mixture to a bowl and set it aside.
2
Add the garlic to the food processor and pulse until minced. Next, add the carrot sticks and onion chunks, pulsing until finely chopped. If you’d like some heat, add the jalapeño pepper at this stage. Once blended, transfer the mixture to a strainer or use a paper towel to remove any excess water from the onion mixture.
3
Heat three tablespoons of olive oil in a large skillet over medium-high heat. Add the onion mixture and sauté for two minutes. Stir in ½ teaspoon of salt and continue sautéing until the mixture is lightly browned and fragrant.
4
Remove the onion mixture from the heat and let it cool slightly. Once cooled, combine it with the walnut mixture in a large bowl and mix until well blended.
5
In a large bowl, combine the ground turkey with the walnut and onion mixture. Add salt, Aleppo pepper, and cumin, then mix thoroughly until all the ingredients are evenly incorporated.
6
Pack the meat mixture into a 9x5 loaf pan, pressing it down evenly. In a small bowl, whisk together the tomato paste, one tablespoon of olive oil, Worcestershire sauce, and pine nuts. Brush this mixture evenly over the top of the turkey loaf to create a flavorful glaze.
7
Bake the turkey loaf uncovered for 20 minutes. Then, cover it with foil and continue baking for another 50 minutes or until fully cooked through. Remove from the oven and let it rest for 10 minutes before slicing. Serve hot or at room temperature, and enjoy!
Recipe Tips & Suggestions
Can Turkey Meatloaf Be Frozen?
Yes! I understand how busy life can get, so I love introducing recipes that can be prepared and frozen for a fast meal later. Could you wrap the meatloaf in plastic wrap and place it in a sealed, freezer-safe container? From here, it should keep for 2-3 months. If you have eaten some turkey loaves and want to save the leftovers in the fridge, it will be safe to reheat and eat for 4-5 days.