Turkey Meatloaf
The secret juicy meatloaf? A glaze that does double duty.
Serves6 to 8
Prep25 minutes
Cook50 minutes to 1 hour
If you’re looking for a dinner recipe that the whole table will love, it’s time to give turkey meatloaf a try. Just like traditional meatloaf, this version is full of flavor and capped with a sticky tomato glaze, but ground turkey gives this meal a lighter texture and flavor (and is also great for other quick dinners).
While other turkey meatloaves may bake up dry and bland, this recipe has a smart tip for avoiding that. By adding some of the delicious glaze directly into the meatloaf mixture, every slice bakes up tender and juicy. Follow this step-by-step recipe to learn exactly what ground meat to buy and smart techniques to use so that you always end up with a delicious turkey meatloaf dinner.
Why You’ll Love It
- Turkey meatloaf is a new classic. Tomato-glazed meatloaf is among the most nostalgic dinners, but swapping ground turkey for beef and pork gives this classic comfort food a lighter texture and flavor.
- It’s juicy and full of flavor. Every slice of this turkey meatloaf is perfectly seasoned, full of robust flavor, and, yes, it’s juicy, too.
Key Ingredients in Turkey Meatloaf
- Ground turkey: Use ground turkey, which is a mix of light and dark meats, for a moist meatloaf. Avoid anything labeled “ground turkey breast,” which is too lean and can result in a dry meatloaf.
- Breadcrumbs: Use dried breadcrumbs or panko as a binder, or make your own breadcrumbs.
- Egg: This also acts as a binder to hold the meatloaf together.
- Seasonings: Aromatics like onion and garlic, herbs (fresh parsley and dried Italian seasoning), and a splash of Worcestershire sauce give this meatloaf tons of flavor.
- Ketchup: Every meatloaf needs a sticky glaze on top, but this glaze does double duty to add moisture and seasoning to the inside of the meatloaf. It also finishes as a sweet and tangy topping.
How to Make Turkey Meatloaf
- Prep and cook the aromatics. Grate onion on a box grater so that it combines seamlessly into the meatloaf mixture. Once the garlic and onion are sautéed and tender, set aside to cool before adding the ground turkey.
- Make the seasoning and glaze. A mixture of ketchup, brown sugar, and Dijon mustard adds flavor and moisture to the turkey meatloaf. Once mixed with tangy apple cider vinegar, it turns into a glaze to spread on top of the meatloaf.
- Mix the meatloaf mixture. Mix the seasonings, eggs, and breadcrumbs together before adding the ground turkey to avoid overworking the meat. (Here are a few other mistakes to avoid when making meatloaf.)
- Bake the meatloaf. Shape the meatloaf mixture into a loaf on a lined baking sheet (no loaf pan needed!), and bake until an instant-read thermometer inserted into the center registers at least 160°F. The meatloaf will continue cooking for a few minutes after leaving the oven (this is called carryover cooking), and will reach the desired temperature of 165°F. Taking the meatloaf out of the oven a little early ensures that it will remain juicy.
Storage and Make-Ahead Tips
- You can make the turkey meatloaf mixture, shape into a loaf, and refrigerate for up to 1 day before baking. Pull it out of the refrigerator, and let sit at room temperature while the oven is heating before baking.
- Refrigerate leftover slices of turkey meatloaf for up to 4 days and reheat in the microwave or oven.
What to Serve with Turkey Meatloaf
Turkey Meatloaf Recipe
The secret juicy meatloaf? A glaze that does double duty.
Prep time 25 minutes
Cook time 50 minutes to 1 hour
Serves 6 to 8
Nutritional Info
Ingredients
- 1
medium yellow onion
- 2 cloves
garlic
- 10 sprigs
fresh parsley, plus more for serving
- 1 tablespoon
vegetable or olive oil
- 1/2 cup
ketchup
- 2 tablespoons
packed light or dark brown sugar
- 2 teaspoons
Dijon mustard
- 2 teaspoons
apple cider vinegar
- 2
large eggs
- 2 tablespoons
Worcestershire sauce
- 2 teaspoons
dried Italian seasoning
- 2 teaspoons
kosher salt
- 3/4 teaspoons
freshly ground black pepper
- 1/2 cup
dried, fine breadcrumbs, or panko breadcrumbs
- 2 pounds
ground turkey
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Line a rimmed baking sheet with parchment paper or aluminum foil.
Grate 1 medium yellow onion on the large holes of a box grater (about 1 cup). Mince 2 garlic cloves. Pick the leaves from 10 fresh parsley sprigs and finely chop (about 1/4 cup).
Heat 1 tablespoon vegetable or olive oil in a medium skillet over medium heat until shimmering. Add the onion and cook until the excess moisture evaporates and the onion is translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool slightly, about 5 minutes.
Place 1/2 cup ketchup, 2 tablespoons packed brown sugar, and 2 teaspoons Dijon mustard in a small bowl, and whisk to combine. Transfer half of the mixture (about 1/4 cup) to the bowl with the vegetables. Stir 2 teaspoons apple cider vinegar into the remaining ketchup mixture and set aside for glazing the meatloaf.
Add the parsley, 2 large eggs, 2 tablespoons Worcestershire sauce, 2 teaspoons dried Italian seasoning, 2 teaspoons kosher salt, and 3/4 teaspoon black pepper to the bowl of vegetables and stir to combine. Add 1/2 cup dried breadcrumbs or panko, and stir until no dry spots remain. Add 2 pounds ground turkey and mix with your hands until just combined, but do not overwork the mixture.
Transfer the meatloaf mixture to the baking sheet and shape into a 9x5-inch loaf. Spread the reserved glaze evenly over the meatloaf.
Bake until an instant-read thermometer inserted into the center of the meatloaf registers at least 160°F, about 45 minutes. Let cool for at least 10 minutes before slicing and serving. Garnish with more chopped fresh parsley if desired.
Recipe Notes
Make ahead: The meatloaf can be shaped, covered, and refrigerated for up to 1 day. Let sit at room temperature while the oven is heating before uncovering and baking.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in the microwave or the oven.