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Valerie Bertinelli's Italian Turkey Meatloaf

Zach Pagano / TODAY

Chef notes

This lightened-up version of a classic meatloaf uses ground turkey instead of ground beef. It's flavored with my favorite Italian herbs for a truly unique take on a classic. Serve alongside some zoodles or salad for a low-carb meal.


  • 2 tablespoons olive oil, divided
  • 1/2 onion, finely chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 2 pounds ground turkey
  • 1/3 cup almond flour
  • 1/3 cup grated Parmesan
  • 8 thin slices pancetta, finely chopped
  • 2 eggs, lightly beaten
  • 1/4 cup unsweetened ketchup, plus more for top of meatloaf
  • Salt and freshly ground black pepper



Preheat oven to 400°F. Grease the bottom of a baking dish with 1 tablespoon of the olive oil.


In a medium skillet over medium heat, add the remaining oil. Add onion and celery and cook until softened, 5 minutes. Stir in garlic and oregano and cook until fragrant, 1 minute. Let mixture cool slightly.


In a large bowl, combine turkey, vegetable mixture, almond flour, Parmesan, pancetta, eggs, ketchup and season with salt and pepper. Shape into a loaf in baking dish and cover the top of loaf with ketchup.


Bake until meatloaf is cooked through and center reads 165°F, about an hour. Let meatloaf rest for at least 10 minutes, then slice and serve.