Suzanne Somers Turkey Meatloaf
Elevate your comfort food game with Suzanne Somers Turkey Meatloaf, a healthy twist on a classic dish that’s perfect for weeknight dinners or meal prep. Made with lean ground turkey, finely sautéed vegetables, and an optional low-carb almond flour base, this recipe delivers amazing flavor while staying nutritious. Aromatic additions like fresh parsley, thyme, and Worcestershire sauce provide a well-rounded taste, while a tangy ketchup glaze (optional) adds the perfect finishing touch. Easy to prepare in just 15 minutes, this moist and tender meatloaf bakes to perfection in under an hour, making it a go-to for anyone seeking a wholesome, satisfying meal. Serve it alongside roasted veggies or a crisp salad for a complete, balanced plate that’s gluten-free, low-carb, and undeniably delicious.
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Recipe Information
Ingredients
- 2 lbs Ground turkey
- 2 large Eggs
- 1 medium Yellow onion, finely diced
- 1 medium Carrot, finely grated
- 1 stalk Celery stalk, finely chopped
- 3 cloves Garlic cloves, minced
- 0.5 cup Almond flour (or breadcrumbs for non-low-carb version)
- 2 tbsp Tomato paste
- 2 tsp Worcestershire sauce
- 0.25 cup Fresh parsley, chopped
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 0.25 cup Ketchup (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with olive oil or line it with parchment paper.
Heat olive oil in a skillet over medium heat. Sauté the diced onion, grated carrot, and chopped celery for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 30 seconds, then remove from heat and allow to cool slightly.
In a large mixing bowl, combine the ground turkey, eggs, almond flour, tomato paste, Worcestershire sauce, parsley, thyme, salt, and pepper.
Add the cooled sautéed vegetables to the mixture and gently mix everything together until well combined. Be careful not to overmix, as this can make the meatloaf dense.
Transfer the mixture to the prepared loaf pan, pressing it down to ensure it’s evenly shaped and packed tightly.
If desired, spread the ketchup evenly over the top of the meatloaf for a tangy glaze.
Place the loaf pan in the preheated oven and bake for approximately 60 minutes, or until the internal temperature of the loaf reaches 165°F (74°C).
Once cooked, allow the meatloaf to rest for 10 minutes in the pan before slicing and serving.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 10.6 g | ||
| Protein | 185.5 g | 371% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 853 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
