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Make-ahead Low Carb Pizza Style Turkey Meatloaf Recipe

Make-ahead Low Carb Pizza Style Turkey Meatloaf

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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Calories: 376kcal
Author: Organize Yourself Skinny


  • 1 medium onion
  • 1 10- ounce package sliced white mushrooms
  • 1 tablespoon olive oil
  • 2 slices wheat bread
  • 2 large eggs
  • 3-4 tablespoons milk
  • 2 lbs ground turkey
  • 1 cup pizza sauce divided
  • 1 cup turkey pepperoni chopped (before chopping save 6-8 slices for top of the meatloaf)
  • 1 1/2 cups mozzarella cheese divided
  • 2 teaspoons Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 1 1/2 teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup grated romano cheese


  • Preheat oven to 350 degrees.
  • Heat oil in a large pan and sauté onions and mushrooms until soft. Season with salt and pepper. Set aside to cool.
  • While the vegetables cool mix together the meatloaf.
  • In a large bowl combine the bread and milk until it forms a paste. Add eggs to the paste and mix until combined.
  • Next add ground turkey, 1/2 cup pizza sauce, pepperoni (make sure to save 6- 8 slices for the top of the meatloaf),1 cup mozzarella cheese, Italian seasoning, garlic powder, onion powder, salt, Worcestershire sauce, and romano cheese. Mix all the ingredients until combined.
  • If needed, drain the mushrooms and onions. Add vegetables to the meatloaf and mix until combined.
  • Form meatloaf mixture into a loaf on a pan sprayed with cooking spray. Spread 1/2 cup of pizza sauce over the top.
  • Cook for 1 hour.
  • Remove meatloaf from oven. Set oven to broil.
  • Sprinkle cheese and 6-8 slices of pepperoni on top of the meatloaf. Broil for 2-3 minutes or until cheese is melted and pepperoni is crisp.
  • Cut into slices and serve hot.


Sugar: 3
Make-ahead instructions
Meatloaf can be made completely ahead of time, sliced into portions, and store in the refrigerator (up to 3-4 days) or freezer (up to 3 months). However, if you don't want to cook it completely ahead of time you can prepare the meatloaf up until it goes into the oven. It can be stored in the refrigerator for a couple days or you can wrap it in plastic wrap and store in the freezer up to 3 months. If you choose to freeze then lay plastic wrap down first then form the loaf on top of it. Place it in the freezer to freeze for a bit or "flash freeze" then take the loaf out and wrap it up a couple times in more plastic wrap and place it in the freezer. Take it out a day or 2 ahead of time to thaw in the refrigerator before you cook it. Continue with the rest of the recipe. Please note if cooking from the refrigerator it might need a few extra minutes cooking time.  The internal temperature should be 165 degrees.


Serving: 1g | Calories: 376kcal | Carbohydrates: 26g | Protein: 34g | Fat: 17g | Saturated Fat: 6g | Fiber: 3g