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Free Printable: Low Carb & Keto Food List
Get It NowCold weather has never been my friend: We’re into February, and all I can think about is counting down the days until summer produce and sandals. I can’t exactly escape the cold living in Minnesota, though. If it has to happen, bring on the low carb comfort food. In addition to the classic low carb soups and keto casseroles, a low carb keto meatloaf recipe definitely makes the list. (Plus, it happens to be a paleo meatloaf as well.
Is Meatloaf Keto?
Some meatloaf recipes may be keto, but most traditional ones are not because they include higher-carb ingredients such as milk, bread crumbs, and ketchup. The good news is that you can easily adapt meatloaf to make it low carb!
Why You’ll Love This Keto Meatloaf Recipe
- Rich, savory flavor
- Moist and tender texture
- Uses basic ingredients
- Only 3g net carbs per slice
- Creates a naturally low carb, gluten-free, and paleo meatloaf
- Healthy family-friendly dinner
This keto friendly meatloaf has all the savory flavor you might miss in the traditional dish, all thanks to a few low carb ingredient swaps. Instead of bread crumbs, this dish uses Wholesome Yum Almond Flour for the best taste and texture. With a fine grind, it bakes up a perfect homestyle loaf — without the crazy carb count!
Get The Best Almond Flour For This Recipe Here
Ingredients & Substitutions
This section explains how to choose the best ingredients for easy keto meatloaf, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Ground Beef – I prefer 85/15 beef, because it’s not too lean or too fatty. Very lean beef is more prone to drying out, but ground beef that’s very high in fat tends to shrink a lot when you bake the meatloaf. I order my grass-fed ground beef from here, but any 85/15 ground beef will work great. You could also use ground turkey for a keto turkey meatloaf, if you prefer.
- Wholesome Yum Almond Flour – Keto meatloaf with almond flour bakes up so moist — and this one has a grind so fine, it bakes and tastes just like breadcrumbs.
- Onion – Finely diced for classic flavor. Fresh onion is best, but onion powder should also work.
- Garlic – I use minced garlic for freshest flavor, but jarred garlic also works for convenience. Substitute 1 teaspoon garlic powder if that’s all you have.
- Tomato Paste – Another classic ingredient that makes an old fashioned low carb meatloaf. It’s very concentrated so we only need a little bit. Don’t confuse this with tomato sauce, which is less potent in flavor and more runny.
- Worcestershire Sauce – This does add a small amount of sugar, but because it’s such a small amount for a whole loaf, it doesn’t change the carb count per serving much. You can omit it, but I recommend keeping it for flavor. Substitute coconut aminos for a cleaner or paleo meatloaf option.
- Eggs – Use whole, large eggs.
- Italian Seasoning – Use store-bought or make homemade Italian seasoning in minutes.
- Sea Salt & Black Pepper
- Sugar-Free Ketchup – Use a store-bought variety (this one is my favorite with clean ingredients), or make keto ketchup at home.
UPGRADE IDEA: Make it bacon wrapped keto meatloaf! This keto turkey meatloaf recipe is wrapped in bacon, but you could do the same for the beef meatloaf recipe here.
Binding Options
Any good meatloaf needs a binder to keep it from falling apart. Many low carb meatloaf recipes are made with either almond flour or coconut flour. Since I first began my low carb diet journey many years ago, I’ve experimented with multiple low carb substitutes for bread crumbs in meatloaf, and here are my findings:
- Almond Flour – My favorite way to make this keto meatloaf recipe is with almond flour, which is why it’s the default on the recipe card below. I find that it creates the best texture. The right amount for this recipe is 1/2 cup, or 2/3 cup for a more sturdy, but less tender loaf.
- Coconut Flour – I don’t generally recommend coconut flour for meatloaf, because it absorbs a lot of moisture and can dry it out. If you still want to try it, I recommend starting with just 2 tablespoons of coconut flour and adding an extra egg.
- Crushed Pork Rinds – Pork rinds are a popular keto replacement for breadcrumbs in many recipes, because they are naturally crunchy and zero carb. If you want to make your keto meatloaf with pork rinds, they can replace the almond flour 1:1 and would make this recipe nut-free. You can crush your own pork rinds by pulsing them in a blender or food processor, or buy these that are already crushed for you.
- Flaxseed Meal – I originally used golden flaxseed meal as my low carb meatloaf binder, because I figured it helps keep baked goods together, so it would do the same for a meatloaf. It also happens to be the lowest in net carbs. However, it’s no longer my preference, because the texture turns out slightly gummy. If you do choose to use flax, use the same amount as you would almond flour.
- Parmesan Cheese – Meatloaf comes out too dense if using only parmesan as the binder, but you could replace half of the almond flour with parmesan, which does make it more sturdy.
How To Make Keto Meatloaf
This section shows how to make low carb meatloaf, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Mix ingredients. In a large bowl, combine all ingredients except meat and ketchup.
TIP: If you prefer your paleo meatloaf to be more sturdy, increase the almond flour (or other binder) amount to 2/3 cup. This makes it a bit less tender, but easier to cut without crumbling. I think it’s delicious both ways!
- Add beef. Add meat and mix until fully incorporated. Be careful not to overmix.
- Bake. Transfer the meat mixture to baking dish, form into a loaf shape, and bake for 30 minutes.
- Brush. If using ketchup, brush ketchup on top of the partially cooked meatloaf keto recipe.
TIP: Want a super shiny glaze? Brush the ketchup on when the meatloaf is completely finished baking, instead of part-way through baking. Both ways are delicious!
- Bake again. Return to the oven and bake until cooked through. The internal temperature should reach at least 160 degrees F.
- Rest. Allow the old fashioned low carb meatloaf to rest for 10 minutes before slicing. Garnish with fresh parsley.
Tips For The Best Low Carb Meatloaf
- Don’t overwork the meat. Avoid overworking the meat when mixing the ingredients, too. Doing so can make the loaf more prone to falling apart. It may also affect the taste and texture. This pretty much applies to any recipe that uses ground beef.
- Taste test. I’ve tested this low carb meatloaf recipe extensively, but everyone’s palate is a little different. If you want to confirm that the seasonings are the way you like them, you can cook a small piece of the meat mixture in a skillet on the stove. That way, you can make adjustments before you bake the entire loaf.
- Choose a loaf pan or sheet pan intentionally. I originally made this keto meatloaf recipe in a loaf pan, but now prefer it on a sheet pan. Although a loaf pan does a better job of locking in moisture (because the meat “steams” in there a bit–some people compare this to a school cafeteria experience), a sheet pan creates offers more surface area on the loaf for browning and caramelization.
- Don’t pack the meat. If you decide to use a loaf pan, don’t pack the meat mixture into it too firmly, which can lead to a result that’s tough, dense, or mushy. Instead, pat gently.
- Don’t overcook. A popular recommendation is to cook meat to 165 degrees F, but because the internal temperature continues to rise as the meatloaf rests (see next tip!), the end result will be too dry if you wait for it to reach 165 degrees while still in the oven. The best way to know that your meatloaf is done is to use a meat thermometer to confirm that it reaches 160 degrees F. A probe thermometer, which will beep when the set temperature is reached, is even better.
- Let it rest. After baking, it’s important to let your low carb meatloaf rest for at least 10 minutes (tented with foil) before slicing. This helps to seal in the juices (so it’s not dry) and also makes it easier to slice. The internal temperature will rise another 5 degrees while resting.
- Cut correctly. Just a quick word of warning – low carb meatloaf is very tender. Don’t skip the resting step, and cut carefully using a sharp serrated bread knife, not a chef’s knife.
Storage Instructions
- Make ahead: You can easily make this keto meatloaf in advance! If you’ll be eating it within a few days, it stores just fine uncooked in the fridge. Cover the surface very tightly with plastic so that the meat doesn’t oxidize. Otherwise, you can freeze it for longer.
- Store after cooking: Store leftovers in an airtight container in the fridge for 2-3 days.
- Meal prep: Portion out into individual serving containers with some mashed cauliflower for ready-to-heat lunches.
- Reheat: Heat meatloaf in the microwave or 350 degree F oven until warmed through.
- Freeze: Wrap individual meatloaf slices tightly and transfer to a freezer-safe bag or container. Store for 3-4 months.
What To Serve With Keto Meatloaf
Since this low carb meatloaf recipe is one of our family favorites, I figured I had to share it for all the rest of you hearty food lovers. For all those “meat and potatoes” guys and gals, this dish is where it’s at. But since potatoes are not keto friendly, try these healthier low carb side dishes with your keto meatloaf instead:
More Keto Comfort Food Recipes
Don’t stop at this homestyle recipe for keto meatloaf… keep the comfort food cooking with these dishes:
Find 100 more easy keto comfort food recipes in my Easy Keto Carboholics’ Cookbook!
Tools To Make Low Carb Meatloaf
- Loaf Pan – The best pan for classic moist meatloaf.
- Baking Dish – If you prefer more caramelization and less moisture in your meatloaf, use this pan instead.
- Probe Thermometer – My favorite way to get the meatloaf to the perfect temperature. Just set it to 160 degrees F and it will beep when it’s ready!
Keto Paleo Meatloaf Recipe
Keto Meatloaf Recipe (Low Carb, Easy, Tender!)
This low carb keto meatloaf recipe is EASY to make, using common ingredients, quick prep, and a simple glaze. Tender and juicy every time!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 350 degrees F (177 degrees C).
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In a large bowl, combine all ingredients except meat and ketchup, and mix. Then add meat and mix until fully incorporated. Avoid overmixing.
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Transfer the mixture into a baking dish and form into a loaf shape. Bake for 30 minutes.
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Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F (71 degrees C). (Time will vary depending on thickness of the loaf.) For best results, use a probe thermometer, which will beep when it's done so you don't have to keep checking.
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Rest for 10 minutes before slicing. Cut carefully using a serrated bread knife (not a chef's knife).
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Recipe Notes
Serving size: 1 3/4″-thick slice
- You can increase almond flour to 2/3 cup for a more sturdy, but less tender,meatloaf.
- Nutrition info does not include ketchup, which will vary by brand and is optional. I used homemade sugar-free ketchup.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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390 Comments
Jamie
0I’ve been looking for a recipe for years and years and I finally found it!! Absolutely amazing flavor, I used almond flour.
Susan
0Well….I made this meatloaf today and it was one of the most delicious meatloafs I’ve ever had! Very flavorful and moist. I used hamburger and turkey and 1/2 and 1/2 almond flour and 0 net carb bread crumbs and a little parmesan cheese. Other than that I followed the recipe. Yum!!!
teri
0AHHHHHmazing!
I used 1/2 and 1/2 flax meal & almond meal and only 4 cloves of garlic. This was the best we’ve ever had!
I shared some with my mom who, BTW, is the best cook in the world, and she asked for the recipe, saying it was the best she had ever tasted!
Thank you for sharing your fantastic recipe!
Candi
0We loved this recipe! I used lean ground beef and there was still quite a bit of grease that cooked out. I spooned most of it out, but was wondering if that was normal?
Wholesome Yum M
0Hi Candi, That’s not abnormal for a bit of grease and meat juices to seep out of your meatloaf. Just pour off what you can. Enjoy!
Lora
0First time making Keto meatloaf, just started the keto way of eating.
Didn’t like the taste and it really needed a type of ketchup!!
Maya | Wholesome Yum
0Hi Lora, Sorry to hear you didn’t like the taste. Did you miss a step? This recipe does have ketchup.
Poelstra Brenda
0Do you think I could use pecan meal instead of the almond flour?
Wholesome Yum M
0Hi Poelstra, Yes, that would work. Enjoy!
Carrie Campos
0I love this meatloaf and have made it several times. The only change that I make is to sub 1/3 cup fresh grated Parmesan for the 1/3 cup of flax seed. It turns out beautifully every time. Thanks for the recipe!!
Angela
0This meatloaf is delicious! Tonight was the first time I included tomato paste because all the previous times I made it, I didn’t have any on hand so I subbed in sugar free ketchup. It was always good that way but tonight, after using the 3 oz of tomato paste, it was soooooo good. My husband said it was the best meatloaf I’ve ever made and I have tried a LOT of different recipes.
I used half ground turkey and half ground beef and it was still plenty moist. And I used almond flour and was careful not to overmix it, which definitely does make a difference.
Thanks for this wonderful recipe!
Rick R.
0I followed this recipe to a tee and used the golden flaxseed, I’m sorry to say, it was awful, it had a slimy texture and tasted nothing like meatloaf.
Maya | Wholesome Yum
0Hi Rick, Sorry to hear you didn’t like the flaxseed version, you may prefer the almond flour one if the texture of flax isn’t to your liking.
Dede
0Love this meatloaf so much!! I added some green peppers to and for some extra crunch. We make this a few times a month now. Highly recommend using the almond flour.
Christine Byers
0This recipe is great for the days when I have to work in the evening. I make it in the morning and then my family just has to pop it into the oven and they have a great home made meal.
Krystin
0I was so excited for this all day but it tastes like pure flax so I am quite sad! It’s not very enjoyable for my household unfortunately. Would try again without the flax. The texture is great. Very moist.
Wholesome Yum M
0Hi Krystin, The recipe will work without the flax, but you will get a different texture. The flax provides a lot of texture and stability to the recipe.
Karen B
0LOVED the flavor, and followed the suggestion to substitute flour for the flaxseed (used 1/4 c. each of lupin and fine almond flours). Waited every minute of the 10-minute set time, though, and still had meatloaf crumble instead of meatloaf slices.
Going to try the smashed pork rind suggestion next time, then the muffin tin, single-serving suggestion the time after that — because, oh yeah, this was an awesome main dish!
Sherri
0Is the 3 oz of tomato paste by weight, or fluid ounces? Tomato paste is sold by fl. oz., but I usually see it measured by tablespoons in recipes. When I tried the metric conversion, a bunch of the measurements switched from volume to weight (ie salt), so that didn’t help answer the tomato paste question:) LMK Thanks
Maya | Wholesome Yum
0Hi Sherri, Tomato paste is measured by weight. The cans I use say “6 oz” (this recipe uses half), and I checked several other brands, which also say the same.
Gayle
0I really liked using the flax meal instead of almond flour. I used Venison and grass fed beef. Everyone loved the recipe. I will be making this again soon!
Kimberly
0Excellent recipe. Normally we do the stella style meatloaf, however this one beats it hands down. Thank you so much for sharing. This is a keeper in our house!
Tobi Bialeck
0So my boyfriend & I decided to attempt this recipe & we followed it to a T. The taste is not like regular meatloaf & I think needs less tomato paste & possibly some sort of sweet ingredient. I also think the amount of garlic is overpowering.
Wholesome Yum M
0Hi Tobi, I am sorry this recipe didn’t suit your tastes. Meatloaf a very versatile recipe, so feel free to adjust the seasonings to meet your personal preferences.
Gary P
0ok, so i like meatloaf and tried other recipes including mother-in law’s.
This is THE BEST I have ever tried. The only things I changed was to add some fresh chopped parsely to the mix and added some of the tomato paste to the ketchup alonf with topping it of with some shredded chedder cheese half way through when you add the ketchup. WOW
Veronica Stankovich
0I let it rest for 15 minutes and it fell al the way apart. Any reasons this may have happened?
Wholesome Yum M
0Hi Veronica, Overworking the raw ground meat can cause the finished meatloaf to fall apart. Try to only work the meat enough to combine ingredients.
Bill D
0This was the best meatloaf I ever had. Absolutely delicious!
Nicole
0This recipe is great! I used ground turkey and almond flour instead, but wow…I’ve added this to my rotation of weekly recipes.
Tracey Walker
0This meatloaf is blooooooooming GORGEOUS!!!!!! I used almond flour. Only problem is that 3/4” slice isn’t enough!!!
Liz G
0My family loved this meatloaf. My 17 year old son said he was going to have only one slice, but then went back for thirds!! I guess he really liked it! I used almond flour and I found the texture to be just fine! No issues. This recipe is a keeper and I will be using it again (and again)!! Thank you!
Wendy Ellison
0Can this meatloaf be cooked in a crock pot?
Wholesome Yum M
0Hi Wendy, I’ve never tried this recipe in a crockpot before. Please let us know how it turns out if you decide to give it a try.
Christine
0Great mid week meal. Quick, easy, super moist. This will be a staple on our keto menu.
Denise n Nutton
0I made mine with bison meat and it came out super moist and tasty. It does however fall apart easily even after letting it cool for 25 min. Both husband and I loved it and I will definitely make it again.
Leie
0This is our favourite Keto Meatloaf recipe by far, have made it many times using mostly the almond meal but occasionally the flaxseed, we agree that the flaxseed version is really tasty but the almond flour one is just slightly yummier 🙂
GREGORY A DORN
0I’m a southern guy and my grandma and mom always crumbled up saltines in their meatloaf. I was a little reluctant to try, but to my surprise this recipe ROCKS! It was really good. I’ll will always cook my meatloaf to this recipe, and mine is kind of famous in the family! Thank you for the healthier alternative!
Carri
0I need to leave this review, because I know how important reading other people’s review are to me when deciding upon making a new recipe or not. It’s really important to read the input of others; especially seasoned cooks of which I do consider myself. Ok, I made this low carb meatloaf and it was terrible and I followed it to the t. I was surprised at how bad it turned out as I’ve made various versions of regular meatloaf for years (it’s my husband’s favorite thing) but this was not a good meatloaf. I think it came down to the 1/2 Cup of Flaxseed meal. It made the texture weird. The overall flavor was dull too (except the ketchup on top) Sorry Maya.
Wholesome Yum M
0Hi Carri, I am sorry this recipe didn’t turn out as expected. The flaxseed behaves as a binder for the recipe and helps the meatloaf keep its shape. I actually prefer using almond meal for the best texture, but it does increase the carb count.
PETEGAY
0Maya, what would be the carb count if I use almond flour?
Wholesome Yum M
0Hi Petegay, I didn’t calculate the nutrition with almond flour, so I’m not sure. You can enter the recipe into an online recipe calculator for accurate nutrition with almond flour. Enjoy!
Dale Olstinske
0I’m with you on the Flaxseed, it can taste fishy. Try ground Pork Rind instead, no carbs, taste great.
Valerie Greene
0Maya, I don’t have tomato paste. What can I substitute? Is heavy cream okay or is the tomato paste more for flavor than moistness.
Wholesome Yum M
0Hi Valerie, The tomato paste is for flavor. You can use sugar-free ketchup if you have that on hand.
Gigi
0I made this and it was great! Moist and very flavorful. I topped mine with sugar free barbecue sauce, and used almond flour. Thumbs up from my family!
Josh
0I like this recipe, but for the meat I use a pound of ground sweet Italian sausage and a pound of venison.
Shouna Vue
0Can I use muffin tins instead of a loaf pan? And what will the temperature be then? The same?
Wholesome Yum M
0Hi Shouna, Keep the temperature the same, but the overall cook time will change. I suggest using a thermometer to know when your mini meatloaves are cooked through.
Sandra Newton
0I really liked this meatloaf. It was delicious and came out rather juicy. Easy to make. Everyone loved it. For me the Italian seasoning was overpowering but everyone else loved it. I think the next time I make this and there will be a next time I am going to use Mrs Dash seasoning or Montreal steak seasoning. I used Almond flour because I had it on hand.
SusieHmMkr
0Hi, quick question in regards to the almond flour. I know there’s at least several kinds.. almond meal, almond flour, fine ground almond flour. I wondered what you recommend as I just bought a fine ground almond flour and was curious if I’d need to use less than the amount stated in the recipe. Thanks
Wholesome Yum M
0Hi Susie, Fine ground almond flour is perfect for all of my recipes! Use the amounts as listed in the recipe. Enjoy!
Lori M
0I am not a traditional meatloaf lover as I do not often appreciate Italian seasoning or catsup. But I learned so much from your notes and folks’ comments. Before starting low(er) carb, I liked a related dish in 3 flavor profiles that is missing from your line up – Salisbury Steak. The premise of spiced, extended ground meat bound with a egg is close to meatloaf but cooking time is greatly reduced when formed into oval patties. I particularly like that the mushroom and onions, then the steak patties, then the gravy can each be cooked sequentially in one pan and brought back together in the end. The binders and spices just need to work with the gravy ingredients. Either the traditional beef mushroom/onion gravy with a dairy finish or a brown Worchestershire gravy (which could be wonderful over mashed cauliflower) might do better with onion/garlic spices and certain extenders. While an Asian-flavored mix works sounds like it would well with crushed pork rinds and served over cauliflower rice. An Italian flavor profile is also easy to obtain. Please consider adapting this versatile old dish to low carb. I’ll be experimenting with my next ground beef purchase. Thank you for giving folks the benefit of your experience in low carb cooking.
Wholesome Yum M
0Hi Lori, Thank you! These are great suggestions. I’ll see what I can come up with.
Paula
0I gave the recipe a 5* but it didn’t slice well. Can you give some tips on how to get cleaner slices?
Wholesome Yum M
0Hi Paula, Using a serrated knife with a gentle back-and-forth portion, and waiting for the meatloaf to cool to warm (as opposed to hot), can help make cleaner slices. Glad you liked it otherwise!
Raychelle Neill
0I made this last night without the almond flour. My family said it was the best ever. 20 out of 10 per my picky eater!
Jennifer Theriot
0Excited to have found this and am making it tonight! I’m Keto, but not a fan of pork rinds, so happy to know almond flour is an ingredient. Do you think this could be made and baked in a cast iron skillet?
Wholesome Yum M
0Hi Jennifer, The cook time may vary with it being in a different sized vessel, but it can definitely be done in a cast-iron skillet.
April Leger
0This meatloaf was so tasty and moist! I didn’t have a loaf pan, so I just formed it into a loaf shape and cooked in a shallow roasting pan. It turned out perfect and held together fine. The coconut aminos gave it such great flavor. This will definitely be a staple at my house from now on.
Annette Ducedre
0I solved the ‘cutting’ problem by making them into muffins rather than a loaf. They also take less time to cook that way. This recipe is excellent. And I wrote this before I read your suggestion on it in one of the reviews.. 🙂
Clarissa
0Hi, I’m wanting to make this and freeze it. How would I go about doing that? Would I cook it first, defrost and than rebake? Thank you for making this recipe. I’m super excited to try it.
Wholesome Yum M
0Hi Clarissa, To achieve even cooking, I would bake this recipe first then freeze it. When you are ready to eat, you can defrost and bake until warmed through. I suggest using a meat thermometer to make sure it is heated completely through.
Kelly Pollitt
0Awesome and moist meatloaf. Followed exactly but did not have almond flour so I added some parmesan cheese to it instead. Hubs loved it!
Colleen
0I used you recipe as a guideline for how much binder to add but went hog wild on modifications so I’ll refrain from any criticism should it be less than perfect. But, if it turns out fantastic I’ll still give you credit. Thanks for posting the recipes, it is appreciated!
Lisa
0It was very tasty and I will make it again..the only thing in was a little bummed about was that it fell apart. Not too sure why, but i still inhaled it 🙂
Wholesome Yum M
0Hi Lisa, Did you let your meatloaf set before removing it? It is more likely to fall apart if you don’t let it rest first. Either way, I’m glad you loved it!
Valerie Crawford
0I used pork rinds crushed fine in place of almond flour…works great
Robert Barbarin
0This meatloaf is very satisfying. I have found that it holds together much better if a 1:1 beef / pork blend is used instead of all hamburger. I first blend the two ground meats together by hand and then continue with the recipe. The leftover slices are very sturdy.
Julia
0Delicious! So moist and flavorful! I used almond flour and it worked perfectly. I mixed sugar free ketchup and a little mustard together for the topping. I will make this again!!
Vanessa Méril-Mamert
0Hi! Vanessa from the Caribbean here 🙂 I made the recipe with ground lamb, beef and I added 1/2 cup or diced chorizo. I didn’t use any tomato sauce, plus my own set of spices I must say (cumin, coriander, clove, chadwon béni, parsley in addition to 4 garlic cloves and one small onion). It was delicious. First time using flax meal. I will try coconut flour next time. Very good.
Laurie
0Haven’t tried Italian seasoning in mine yet but sounds like a good idea. Since my husband doesn’t care for the ketchup or cooked tomatoes in any form, I use brown gravy in the meat and then some on top. Makes for a moist meatloaf and a more beefy flavor. Thanks for the other ideas and recipes you give us.
Baker Judy
0Hi Maya,
I was missing our moist turkey meatloaf recipe, which has panko bread crumbs. I checked your website, and found this recipe. I’m hoping this will work.
Making it for Friday night dinner.
Thank you for the recipe. Will turkey be ok?
Wholesome Yum M
0Hi Judy, Yes, turkey should work just fine in the recipe. Enjoy!