Almond Flour Turkey Loaf with Carrot and Zucchini

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A moist, savory meatloaf made with ground turkey, grated carrots, and zucchini, bound with almond flour and baked until golden. This American-inspired Whole30 recipe, ready in about 70 minutes, pairs ground turkey, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground turkey
• 1 cup, grated carrots
• 1 cup, grated and squeezed dry zucchini
• 1/2 cup almond flour
• 1 egg
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp avocado oil

The instant-read thermometer we’d check this turkey with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine ground turkey, grated carrots, squeezed zucchini, almond flour, egg, tomato paste, dried thyme, salt, and black pepper. Mix until well combined.
2. Step 2: Press mixture into a greased 8x4-inch loaf pan and brush with avocado oil. Bake for 45-50 minutes until internal temperature reaches 165°F.
3. Step 3: Let rest for 10 minutes before slicing. Slice into 1-inch portions and serve with roasted vegetables.