Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or lightly grease a loaf pan.

If using a loaf pan, set a small strip of parchment overhanging the long sides — it makes pulling the loaf out so easy.

Pro tip: Preheating to the right temp gives you that golden crust without drying out the center.

Heat a small skillet over medium heat with 1 tsp oil or butter.

Add the finely diced onion and sauté 3–4 minutes until translucent and slightly softened.

Add the minced garlic and cook 30 seconds more until fragrant. Remove from heat and let cool slightly.

Pro tip: Sautéing the onion first removes extra water so the loaf won’t become soggy — worth the two extra minutes.

In a small bowl, whisk together the sugar-free ketchup, apple cider vinegar, and Dijon mustard (and garlic powder if using).

Taste and adjust — you want a balance of tang and sweetness.

Pro tip: Reserve a few tablespoons of glaze for brushing after baking so your top stays glossy and not burned.

Place the ground turkey in a large mixing bowl.

Add the cooled onion + garlic, eggs, grated parmesan, almond flour, Worcestershire sauce, tomato paste, Italian seasoning, smoked paprika, salt, and pepper.

Gently fold ingredients together with a spatula or your clean hands until just combined.

Pro tip: Don’t overwork the meat — gently fold until everything is evenly distributed. Overmixing compresses the meat and makes a dense loaf.

If using a loaf pan: press the mixture evenly into the pan, smoothing the top.

If using a baking sheet: shape into a tight 9x5-inch loaf, smoothing the surface with wet hands or a spatula.

Brush the top with about half of the prepared glaze.

Place the meatloaf in the preheated oven.

Bake for 35–45 minutes, then brush with another layer of glaze.

Continue baking until the internal temperature reaches 165°F (74°C) in the thickest part — this usually takes about 50–60 minutes total depending on loaf size and oven.

Pro tip: Use a meat thermometer to avoid overcooking — 165°F is the sweet spot for safe, juicy turkey meatloaf.

Remove the meatloaf from the oven and brush with the reserved glaze.

Tent loosely with foil and let rest 10–15 minutes before slicing.

Transfer to a cutting board and slice with a sharp knife, wiping the blade between cuts for tidy slices.

Pro tip: Resting lets the juices redistribute so every slice stays moist — skipping this step often leads to dry slices.

Serve slices warm with cauliflower mash, roasted veggies, or a crisp salad.

Leftovers keep well in an airtight container in the fridge for 3–4 days, or freeze individual slices for up to 3 months.