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.)
- 
Ground turkey
 - 
Eggs
 - 
Almond flour (or coconut flour)
 - 
Onion, finely diced
 - 
Garlic, minced
 - 
Tomato paste
 - 
Fresh basil, chopped (or dried basil if needed)
 - 
Italian seasoning
 - 
Salt
 - 
Black pepper
 - 
Olive oil
 
For the tomato topping:
- 
Tomato paste
 - 
Balsamic vinegar (Whole30-compliant)
 - 
Garlic powder
 - 
Onion powder
 - 
Water (to thin, if needed)
 
Directions
- 
I preheat the oven to 375°F and grease a loaf pan or line it with parchment paper.
 - 
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.
 - 
I shape the mixture into a loaf and place it in the prepared pan.
 - 
I whisk together the tomato paste, balsamic vinegar, and spices for the topping, then spread it evenly over the top of the loaf.
 - 
I bake for 45 to 55 minutes, or until the internal temperature reaches 165°F.
 - 
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
 
