Preheat your oven to 350°F and grease a loaf pan or line it with parchment paper for easy cleanup. While the oven heats, finely dice the onion into 1/4-inch pieces, mince the garlic, and roughly chop the parsley. Having everything prepped and ready before you start cooking ensures a smooth workflow and prevents the sautéed onions from cooling down while you're still chopping.

Heat the avocado oil in a skillet over medium heat and add the diced onion. Cook for 8 minutes, stirring occasionally, until the onion becomes soft and translucent with light golden edges—this develops the onion's natural sweetness and creates a flavor foundation. Add the minced garlic and cook for 1 minute until fragrant, then remove from heat and let cool for 1-2 minutes. This cooling step is important so the hot aromatics don't cook the eggs when combined with the turkey mixture.

In a large bowl, add the ground turkey, cooked onion and garlic from Step 2, parsley, salt, pepper, and smoked paprika. In a separate small bowl, whisk together the chicken broth, Worcestershire sauce, and room-temperature eggs until well combined—the broth and liquid from the eggs are essential for keeping lean turkey moist during baking. Pour the wet mixture over the turkey and add the almond flour, then gently fold everything together with your hands or a wooden spoon until just combined. I like to fold rather than overmix, as overworking the mixture creates a dense, tough texture instead of a tender, moist meatloaf.

Transfer the turkey mixture to your prepared loaf pan and gently shape it into an even loaf, pressing down lightly but not compacting it too firmly. Spread the ketchup evenly over the top of the meatloaf, which will create a flavorful glaze as it bakes and helps seal in moisture.

Place the meatloaf in the preheated 350°F oven and bake for 45-60 minutes, until a meat thermometer inserted into the center of the loaf reads 165°F (the timing depends on your pan's thickness and oven characteristics). For even cooking, I rotate the pan halfway through baking if your oven has hot spots. Once cooked through, remove from the oven and let the meatloaf rest in the pan for 5 minutes before serving—this allows the juices to redistribute throughout the meat, keeping it moist when sliced.

Carefully run a knife around the edges of the meatloaf to loosen it from the pan, then slice into thick portions. Transfer to serving plates and enjoy warm.