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
1. Preheat oven to 400°F. Grease the bottom of a baking dish with 1 tablespoon of the olive oil.
2. 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.
3. 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.
4. 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.