Keto Turkey Meatloaf with Bacon and Mushrooms
Why This Is Strictly Keto
Traditional meatloaf relies on breadcrumbs to bind the meat and retain moisture — this recipe skips that step entirely. Finely chopped mushrooms and bacon add moisture and flavor instead, while extra eggs and heavy cream do the binding. No breadcrumbs, no flour of any kind, not even almond flour.
Ingredients
- 2 lbs (900g) ground turkey
- 4 strips bacon, finely chopped
- 8 oz (225g) mushrooms, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 3 large eggs
- ¼ cup heavy whipping cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Glaze (optional):
- ¼ cup sugar-free ketchup
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add the chopped bacon, mushrooms, onion, and garlic. Cook for 6–8 minutes, stirring occasionally, until the mushrooms have released their liquid and the mixture is fragrant and golden. Let cool for 5 minutes.
Mix the meat mixture: In a large bowl, combine ground turkey, eggs, heavy cream, Worcestershire sauce, Italian seasoning, salt, and pepper. Mix gently.
Combine: Add the cooled bacon-mushroom mixture to the bowl and mix until just combined — avoid overmixing, which can make the meatloaf dense.
Shape: Transfer the mixture to the prepared baking sheet and shape into a compact loaf, about 9 inches long and 5 inches wide.
Bake: Bake for 35–40 minutes.
Add the glaze (optional): Mix together the glaze ingredients. Spread evenly over the top of the meatloaf and return to the oven for a final 5–10 minutes, until the internal temperature reaches 165°F (74°C).
Rest and serve: Let the meatloaf rest for 10 minutes before slicing — this helps it hold together cleanly.
Nutritional Info (per slice, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~280 kcal | 17g | 27g | 4g |
Tips
- Finely chopping the mushrooms (rather than slicing) helps them blend seamlessly into the meat mixture, replacing the texture that breadcrumbs would normally provide.
- Don’t skip cooling the sautéed mixture before adding it to the raw eggs — adding it hot can partially cook the eggs.
- Freezes beautifully; slice and freeze individual portions for up to 3 months.
