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–+ servings
bbq turkey meatloaf
Erin Antoniak

BBQ Turkey Meatloaf

5 from 29 votes
Dig in and enjoy the most delicious BBQ Turkey Meatloaf made with everything you love, like onion, garlic, parsley, ketchup, and BBQ sauce!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 slices
Course: dinner, gluten-free, lunch, Main Course, meal-prep, meatloaf
Cuisine: American
Calories: 279
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 1.5 lbs ground turkey 93/7 blend or higher fat ratio for moist meatloaf!
  • 1 small yellow onion
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1 egg
  • 2 tbsp bbq sauce
  • 2 tbsp ketchup
  • 1/2 cup almond flour
  • 1/4 cup chopped parsley
Topping:
  • 1/2 cup bbq sauce
  • 1/2 cup ketchup

Method
 

  1. Preheat oven to 375F and line a baking sheet with parchment paper.
  2. In a large bowl, add the ground turkey. Using a grater, grate the yellow onion into the ground turkey. Alternatively, chop onion really small and add to turkey.
  3. Add in minced garlic, salt, pepper, oregano, onion powder. Stir until combined, or use your hands to mix.
  4. Add in 1 egg, bbq sauce, ketchup, almond flour, and parsley. Mix until well combined.
  5. Pour turkey onto parchment lined baking sheet. Form into a loaf about 9x5. Pat together to keep in tact.
  6. In a small bowl, mix together bbq sauce and ketchup. Brush over top of the turkey mixture.
  7. Bake for 45-50 minutes or until internal temperature reaches 170F. Let cool 10 minutes before serving.

Nutrition

Calories: 279kcalCarbohydrates: 24gProtein: 31gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 90mgSodium: 991mgPotassium: 540mgFiber: 2gSugar: 16gVitamin A: 481IUVitamin C: 6mgCalcium: 58mgIron: 2mg

Video

Notes

  • Go With a Higher Fat Ground Turkey: For a moist, juicy meatloaf (not a dry, crumbly one), use a 93/7 fat ratio blend or higher — leaner turkey won't have enough fat to keep things tender.
  • Grate the Onion Right Into the Meat: Instead of chopping, grate the yellow onion directly into the turkey mixture for moisture and flavor without any chunky pieces.
  • Let It Rest Before Slicing: After the meatloaf reaches 170°F internally, give it 10 minutes to rest before cutting into it. This helps it hold together and keeps all those juices right where you want them.

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