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Turkey Veggie Meatloaf – Low Carb Vegetarian Recipes for Everyday Wins

If there’s one dinner that always brings my crew to the table without a single complaint, it’s this turkey veggie meatloaf. And no, it’s not just your average meatloaf pretending to be healthy. This version is loaded with real veggies (yes, even the picky eaters won’t notice) and still holds together like a champ. We’re talking juicy, hearty, satisfying comfort food you can actually feel good about serving. I’ve even made it for meal prep and it reheats like a dream. Whether you’re into low carb vegetarian recipes or just need new ideas for ground turkey recipes low carb, this one’s become a regular in our rotation. It sneaks in the best of both worlds—veggies recipes that don’t scream “vegetables” and meatloaf recipes that still feel nostalgic. Let’s just say it hits all the notes of low carb recipes without feeling like diet food. If you’re browsing for recipes low carb enough to please a crowd but easy enough for a weeknight—trust me, this is the one.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keywords: ground turkey recipes low carb, low carb recipes, low carb vegetarian recipes, meatloaf recipes, recipes low carb, veggies recipes
Servings: 6 servings
Author: Camila

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 1 medium carrot, shredded
  • 1 small zucchini, shredded and drained
  • 1/2 cup finely chopped baby spinach
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 1/4 pounds ground turkey
  • 1/3 cup almond flour
  • 2 eggs
  • 2 tablespoons tomato paste

Instructions

  1. Preheat your oven to 375°F. Lightly grease a loaf pan or line with parchment paper.
  2. In a skillet over medium heat, warm the olive oil. Sauté the onion, carrot, zucchini, and spinach until soft—about 5 to 6 minutes. Let cool slightly.
  3. In a large bowl, mix the ground turkey, almond flour, eggs, tomato paste, and cooked veggies. Add salt, garlic powder, onion powder, and pepper. Stir until just combined. Don’t overmix.
  4. Transfer the mixture to the prepared pan. Smooth out the top gently.
  5. Bake uncovered for 45 minutes or until the internal temperature reaches 165°F.
  6. Let it rest for 5 to 10 minutes before slicing. That helps keep it together.

Notes

You can swap almond flour with rolled oats or breadcrumbs if you're not low carb. This recipe also freezes well—slice and store for easy lunches.