Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onion, garlic, carrot and celery. Season with salt and pepper and cook until softened, 5-7 minutes. Set aside in a large bowl to cool for 5 minutes.

Once the cooked veggies are cooled, add the turkey, almond flour, tomato paste, basil, oregano, parsley, egg and salt. Mix until well combined. Fold in the zucchini noodles and mix until combined and the noodles are evenly distributed through the meat mixture.

Form the meat mixture into a 9x5” loaf shape on the baking sheet. Bake for 60 minutes or until the meatloaf is no longer pink on the inside (or registers at 160 degrees in the middle of the loaf.) 10 minutes before the loaf is done, spread out the barbecue sauce over the top.

Once loaf is done, let cool for 5-10 minutes before slicing. Slice and serve.