Moist Low Carb Turkey Loaf

 

Moist Turkey Meatloaf Recipe, Low Carb and Gluten Free

• PREP 35mins
• COOK 55mins
• TOTAL 1hr 30mins
• Makes 6 servings

I couldn’t find a low carb moist turkey meatloaf recipe to replace my family favorite.  When I asked a favorite blogger if I could use turkey in her meatloaf recipe she said, “Yes, but it will be dry.”   Also, I couldn’t find a low carb moist turkey meatloaf recipe on the internet.  

Therefore, I decided to experiment with my favorite moist turkey loaf recipe.  This recipe was inspired by Unbelievably Moist Turkey Meatloaf Recipe, if you don’t have almond flour and would rather to try that, I am giving you the link.

This low carb turkey meatloaf is really delicious.  You would never guess it’s packed with finely chopped mushrooms.  Lots of finely chopped mushrooms add flavor and moisture, keeping it from getting dry. 

White button mushrooms work perfectly fine. That’s all I have ever used.  For more flavor, you might try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.

 

You Will Need

8 oz.     mushrooms, trimmed and very finely chopped
1           medium onion, peeled and finely chopped
2           garlic cloves, peeled and minced
1Tbsp   tablespoon oil
1tsp      kosher salt
1/2 tsp  ground black pepper
1Tbsp  Worcestershire sauce
½ C      unsweetened ketchup, divided , (can use bottled or                  homemade) 
2 tsp     Erythritol sweetener, to mix with ketchup (or to taste)
1/2 C    Almond Flour
2           large eggs, lightly beaten
1 1/4 pound ground turkey (92% lean)

Directions

Prepare the Meatloaf

Preheat the oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
Mix together the unsweetened ketchup and sweetener.  I think using unsweetened ketchup and sweetener tastes better than tomato sauce.  

Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Garlic becomes bitter if burned, so watch it carefully. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. 

Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup mixture. Set aside to cool for 5 minutes.

Stir the almond flour and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be quite wet.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining ketchup on top. 

Bake the Meatloaf

Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Hot from the oven!

I calculated the nutrition using Carb Manager, This new recipe saves a lot of carbs:. 
Serving Size 1 slice / Calories 275 / / Total Carbohydrate 8 g / Dietary Fiber 2 g / Net Carbs, 6 gr/ Protein 30 g / Total Fat 17 g / Cholesterol 160 mg

Gluten Free Fudge No-Butter Brownies

This month's Avid Baker's Challenge is a wonderful pan of fudgy brownies!  YUMMY!!!  Even hubby is looking forward to this easy challenge!

Although the idea of no butter or oil in the recipe sounded odd, I gave it a try.  Here is the recipe:

Fudgy No-Butter Brownies (gluten-free, dairy-free)

Makes 16 brownies

2 cups (300 g) icing/confectioner’s sugar

2/3 cup (56 g) unsweetened natural cocoa powder

200 g (about 2 cups) ground almonds/almond meal

½ tsp salt
2 large eggs, at room temperature

1 large egg white

2 tbsp water

1 tsp pure vanilla extract

5 oz (about 2/3 cup) best quality dark chocolate chips or chopped bittersweet chocolate, plus extra for topping

Preheat your oven to 350 degrees F. Line the bottom and sides of an 8×8-inch pan with parchment paper, letting it hang over the edges of pan.

Sift icing sugar and cocoa into a large mixing bowl. Add almond meal and salt and stir to combine. Add whole eggs, egg white, water and vanilla extract and stir until smooth. The batter will be thick. Stir through bittersweet chocolate.

Scrape batter into your prepared pan, smooth the top and scatter extra chocolate over top. Bake until a shiny crust forms and a skewer inserted into the center comes out with a few moist sticky bits, about 25-30 minutes.

Transfer pan to a wire rack and let cool slightly. For neat slices, let cool completely before slicing.

                                                

 OK, time to get baking...

Step 1:

Before preheating the oven, make sure the oven doesn't smell like the Brussels sprouts we roasted last night!

Preheat the oven to 350 degrees.  Line a 8" square pan with parchment paper. I put handles on the sides to make removing and cutting the brownies easier

I was really happy for this recipe challenge. I've had this bag of almond meal in the freezer for awhile

The recipe said that the batter would be thick. No kidding!  I didn't think that there was enough liquid for the recipe. I was just about to add some more water. Then I remembered that the recipe said that the icing sugar would dissolve and keep the brownies moist

Here's a tip .  Use a wet spatula to smooth the thick batter. Less batter will cling to it  

Fresh from the oven, and the house smells wonderful! My husband just showed up and said "Ah, the smell of chocolate in the morning..."  

Look at all that melty chocolate goodness!!!

Hubby gave it a happy 10!!!

If you would like to see more about this recipe, it's at Gluten Free Fudge No-Butter Brownies

If you would like to know more about the monthly Avid Baker's Challenge, Click here for Avid Baker's Challenge
Thanks for stopping by.  These were great, and we kept nibbling at them for a few weeks.  YUM