Whole30 Tomato Basil Turkey Meatloaf is a clean, wholesome twist on a classic comfort food. Made with lean ground turkey, fresh herbs, and a savory tomato topping, this meatloaf skips the breadcrumbs and sugar but keeps all the flavor. It’s one of my go-to meals when I want something hearty, satisfying, and totally Whole30-compliant.
Why You’ll Love This Recipe
I love how this meatloaf is packed with flavor while staying true to clean eating. It’s moist, tender, and full of bright tomato and basil notes without any processed ingredients. I can prep it ahead, bake it in one pan, and enjoy leftovers all week. It’s great for meal prep, family dinners, or anyone wanting a comforting meal without the heaviness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground turkey
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Eggs
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Almond flour (or coconut flour)
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Onion, finely diced
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Garlic, minced
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Tomato paste
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Fresh basil, chopped (or dried basil if needed)
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Italian seasoning
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Salt
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Black pepper
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Olive oil
For the tomato topping:
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Tomato paste
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Balsamic vinegar (Whole30-compliant)
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Garlic powder
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Onion powder
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Water (to thin, if needed)
Directions
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I preheat the oven to 375°F and grease a loaf pan or line it with parchment paper.
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In a large bowl, I mix the ground turkey, eggs, almond flour, onion, garlic, tomato paste, basil, Italian seasoning, salt, and pepper until just combined.
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I shape the mixture into a loaf and place it in the prepared pan.
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I whisk together the tomato paste, balsamic vinegar, and spices for the topping, then spread it evenly over the top of the loaf.
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I bake for 45 to 55 minutes, or until the internal temperature reaches 165°F.
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I let it rest for 10 minutes before slicing.
Servings and timing
This recipe serves 6 and takes about 15 minutes to prep and 50 minutes to bake.
Variations
Sometimes I add shredded carrots or zucchini to the mix for extra veggies. I’ve also used ground chicken instead of turkey. If I’m not following Whole30, I mix in a little Dijon mustard or top it with sugar-free ketchup. For a more Italian-style version, I use more basil and even add some chopped sun-dried tomatoes.
Storage/Reheating
I store leftovers in the fridge for up to 4 days. It reheats well in the microwave or oven. I also freeze individual slices for up to 3 months, then thaw and warm as needed. It’s great for quick lunches or dinners.
FAQs
Can I use ground beef instead of turkey?
Yes, I sometimes swap in ground beef. Just be sure to drain excess fat if needed after baking.
What can I use instead of almond flour?
Coconut flour works in smaller amounts, or I’ve used ground flaxseed for a different texture. They help bind the loaf without grains.
Is this meatloaf dry?
Not at all. The tomato paste, eggs, and veggies keep it moist. I just avoid overmixing the meat to maintain tenderness.
Can I make this ahead of time?
Definitely. I prepare and shape the loaf, then cover and refrigerate it until I’m ready to bake. It also reheats beautifully.
What sides go well with it?
I usually serve it with roasted sweet potatoes, mashed cauliflower, or a big green salad. Steamed green beans or sautéed spinach are also great.
Conclusion
Whole30 Tomato Basil Turkey Meatloaf is a clean, comforting recipe I turn to again and again. It’s flavorful, satisfying, and easy to make—without any ingredients that weigh me down. Whether I’m following Whole30 or just want a wholesome meal, this meatloaf always fits the bill.
PrintWhole30 Tomato Basil Turkey Meatloaf
Whole30 Tomato Basil Turkey Meatloaf is a healthy twist on classic comfort food, made with lean turkey, fresh herbs, and a tangy tomato topping—no breadcrumbs, dairy, or sugar involved.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
- 1.5 lbs ground turkey
- 2 eggs
- 1/3 cup almond flour (or 1/4 cup coconut flour)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp fresh basil, chopped (or 1 tsp dried basil)
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp olive oil (for greasing pan)
- For the topping:
- 3 tbsp tomato paste
- 1 tbsp balsamic vinegar (Whole30-compliant)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1–2 tbsp water (to thin as needed)
Instructions
- Preheat oven to 375°F and grease or line a loaf pan with parchment paper.
- In a large bowl, combine ground turkey, eggs, almond flour, onion, garlic, tomato paste, basil, Italian seasoning, salt, and pepper. Mix until just combined.
- Shape the mixture into a loaf and place it in the prepared pan.
- In a small bowl, whisk together tomato paste, balsamic vinegar, garlic powder, onion powder, and water to create the topping.
- Spread the topping evenly over the meatloaf.
- Bake for 45–55 minutes, or until internal temperature reaches 165°F.
- Let the loaf rest for 10 minutes before slicing and serving.
Notes
- Do not overmix the meat to keep the loaf tender.
- Add shredded carrots or zucchini for extra moisture and veggies.
- Ground chicken or beef can be used in place of turkey.
- Can be made ahead and refrigerated before baking.
- Freezes well in slices for future meals.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 3g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg
