There’s something comforting about a well-made meatloaf that just hits the spot on a cozy evening. This Turkey Meatloaf Recipe brings together juicy turkey, savory herbs, and a tangy glaze that makes each bite utterly delicious and satisfying—without feeling heavy or greasy.
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Why You'll Love This Recipe
I’ve made plenty of meatloafs over the years, but this Turkey Meatloaf Recipe stands out because it’s moist, flavorful, and surprisingly easy to nail. You don’t need a ton of fancy ingredients or complicated steps to get dinner on the table that everyone raves about.
- Light yet juicy: Uses lean ground turkey but stays tender thanks to a flavorful onion and broth mix.
- Perfect seasoning balance: Worcestershire, parmesan, Dijon, and fresh herbs all play off each other beautifully.
- Simple glaze finish: A ketchup-mustard brush makes the top beautifully glossy and adds a touch of tang.
- Kid-friendly: Even picky eaters usually respond well to this classic comfort food twist.
Ingredients & Why They Work
Each ingredient in this Turkey Meatloaf Recipe has a role that ensures great flavor and texture. I recommend fresh onions and garlic for maximum aroma, and homemade bread crumbs if you have them on hand—they soak up just the right amount of broth to keep things juicy.
- Olive oil: Gives a subtle richness and helps soften onions without overpowering the turkey’s delicate flavor.
- Yellow onion: Adds sweetness and moisture—sauteing brings out the natural sugars which deepen the taste.
- Garlic: Just a touch enhances savoriness without being too sharp.
- Bread crumbs: Act as a binder and moisture absorber—homemade crumbs keep it authentic, but store-bought work fine too.
- Chicken broth: Keeps the bread crumbs moist and adds an extra layer of flavor.
- Parmesan cheese: A small amount boosts umami and richness while blending seamlessly into the meat mix.
- Worcestershire sauce: Adds depth and slight tang along with umami notes.
- Ketchup: Used in the meat and as a glaze, balancing sweet and tangy flavors and keeping the crust beautiful.
- Dijon mustard: Brings a little zing and complexity without overwhelming.
- Fresh parsley: Lightens the density and adds freshness—don’t skip it or substitute with dried alone.
- Dried thyme: Earthy aroma that supports the meaty flavor.
- Egg & egg yolk: The glue that holds everything together and ensures the loaf slices nicely.
- Salt & black pepper: Essential for seasoning and bringing all flavors forward.
- Ground turkey: Lean and healthy alternative to beef, but requires careful mixing to avoid dryness.
Make It Your Way
I love tweaking this Turkey Meatloaf Recipe depending on what’s in season or what my mood calls for—it’s a great base to experiment with. Feel free to adjust herbs, swap in a little hot sauce, or try different toppings to make it your own.
- Vegetable boost: I sometimes grate a carrot or zucchini into the mixture for extra moisture and nutrition, and no one ever notices!
- Spicy twist: Adding a teaspoon of smoked paprika or cayenne adds a mild kick that wakes up the palate without overpowering the turkey.
- Cheese variations: Swap parmesan for sharp cheddar or smoked gouda for a different flavor profile—both work wonderfully.
- Glaze swap: Try homemade BBQ sauce or a mix of honey and mustard instead of ketchup for a sweet-savory glaze.
Step-by-Step: How I Make Turkey Meatloaf Recipe
Step 1: Saute the Aromatics
Start by heating 1 tablespoon olive oil in a skillet over medium-high heat. Toss in your finely chopped onions and let them cook until they develop a slight golden tint—about 5 minutes. This step is key because those sweet, softened onions infuse the whole loaf with flavor. Then add the garlic and sauté for just 30 seconds more so it doesn’t burn. Once done, set this mixture aside to cool; I usually pop it in the fridge for 15–20 minutes. Cooling is important so the egg in the meat mixture doesn’t start cooking prematurely.
Step 2: Prep the Binding Mixture
In a big bowl, stir together your bread crumbs and chicken broth. This hydrates the crumbs, making sure your loaf stays moist and tender. Then add the cooled onion-garlic combo to this and mix. I find chilling this mixture while you prep the rest helps everything meld perfectly.
Step 3: Bring on the Flavor
Next, add parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, Dijon mustard, chopped parsley, dried thyme, eggs, salt, and pepper into your breadcrumb mixture. Stir well to combine all these ingredients before introducing the turkey. This way every bit of your meatloaf will be consistently flavorful.
Step 4: Mix and Shape the Meatloaf
Pour in your ground turkey and use your hands to gently toss everything together—don’t overmix or you risk a tough texture. Once combined nicely, shape the mixture into a neat loaf about 9 by 4 inches on your prepared baking sheet (foil + non-stick spray or parchment paper). Brush it with the remaining tablespoon of olive oil for a nice finish.
Step 5: Bake and Glaze
Bake your meatloaf at 375°F for 45 minutes. Then pull it out and brush the top generously with the remaining ⅓ cup ketchup. This step creates a gorgeous, tangy crust that’s irresistible. Return the meatloaf to the oven for another 10–20 minutes or until the internal temperature hits 165°F. I always check in three places to be sure it’s cooked through but not dry.
Step 6: Rest and Serve
Once out of the oven, let the loaf rest for about 5 minutes. This helps retain the juices when you slice it. Sprinkle a bit of fresh parsley on top for a pop of color and freshness before slicing and serving warm. Trust me, this little bit of patience makes a huge difference!
Top Tip
After making this Turkey Meatloaf Recipe countless times, I’ve learned some handy tricks that make each loaf turn out perfectly every time—even if you’re new to meatloaf.
- Don’t skip cooling the onion mixture: Adding warm onions to the eggs can partially cook them and result in a curdled texture; chilling keeps everything smooth.
- Use your hands for mixing: It’s the easiest way to combine without overworking the meat.
- Check the temperature in multiple spots: Meatloafs cook unevenly sometimes—checking three points ensures safety and juiciness.
- Let it rest before slicing: This helps juices redistribute, so your slices don’t crumble or dry out.
How to Serve Turkey Meatloaf Recipe
Garnishes
I always add fresh chopped parsley right before serving—it brightens the dish visually and adds a slight fresh herbal note. Sometimes, a drizzle of extra ketchup or a little dollop of grainy Dijon alongside the slices works beautifully too.
Side Dishes
For sides, I’m a big fan of creamy mashed potatoes or roasted sweet potatoes to keep things comforting. A crisp green salad or steamed green beans provide a nice contrast in texture and freshness. Sometimes I also serve buttery dinner rolls to soak up the meatloaf juices.
Creative Ways to Present
For holidays or casual dinner parties, I’ve shaped the loaf into mini individual loaves baked in muffin tins. It makes serving easy and adds a cute touch. Another fun option is slicing the meatloaf thick, topping with extra glaze, and broiling briefly for a caramelized crust.
Make Ahead and Storage
Storing Leftovers
I usually let the meatloaf cool completely, then wrap it tightly in plastic wrap or foil and store it in the fridge. It stays great for up to 3–4 days. I find leftovers taste even better the next day once the flavors have had time to settle.
Freezing
This Turkey Meatloaf Recipe freezes really well! I slice it before freezing for convenience—just lay the slices on parchment-lined trays to freeze individually, then transfer to a sealed bag. Defrost in the fridge overnight when you’re ready to enjoy.
Reheating
To reheat, I pop slices in the microwave for a quick fix, but for best texture, I prefer warming gently in a 325°F oven covered with foil so the meat stays moist. Just a few minutes until heated through works beautifully.
Frequently Asked Questions:
You can absolutely use ground chicken instead of turkey. Just keep in mind ground chicken can sometimes be a bit drier, so consider adding an extra egg or a splash more broth to keep the meatloaf moist.
Using a meat thermometer is the most reliable method. The internal temperature should reach 165°F (74°C). I recommend checking the temperature in a few spots—center and near the edges—to ensure even cooking.
Yes! Replace the regular bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers. Just make sure your ketchup and Worcestershire sauce are gluten-free as well, since some brands contain gluten.
The key is not overmixing the meat and incorporating moisture-rich ingredients like broth-soaked bread crumbs and sautéed onions. Also, brushing olive oil and ketchup glaze on top helps lock in moisture. Letting the meatloaf rest after baking also keeps it juicy.
Final Thoughts
This Turkey Meatloaf Recipe has become a staple in my kitchen—you get all the cozy, rich flavors of a traditional meatloaf without feeling weighed down. Once you try it, I bet you’ll want to keep this recipe on hand for busy weeknights or when you need some serious comfort food. Give it a go, and I promise you’ll love the easy prep and satisfying results!
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Turkey Meatloaf Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This flavorful Turkey Meatloaf combines lean ground turkey with aromatic herbs, parmesan cheese, and a tangy ketchup glaze. Perfectly moist and savory, it’s a healthier spin on a classic comfort food that’s easy to prepare and ideal for a hearty family dinner.
Ingredients
Meatloaf Mixture
- 1 ½ tablespoon olive oil, divided
- 1 ¼ cups finely chopped yellow onion (1 medium)
- 1 tablespoon minced garlic (3 cloves)
- ¾ cup bread crumbs homemade or store-bought
- ⅓ cup low-sodium chicken broth
- ½ cup (1.4 oz) finely shredded parmesan cheese
- 1 ½ tablespoon Worcestershire sauce
- ⅓ cup + 1 tablespoon ketchup, divided
- 1 tablespoon dijon mustard
- 3 tablespoon chopped fresh parsley, plus more for garnish
- ½ teaspoon dried thyme
- 1 large egg
- 1 large egg yolk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 lbs 93% lean ground turkey
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with non-stick cooking spray or line with parchment paper for easy cleanup.
- Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until it’s slightly golden brown, about 5 minutes. Add the minced garlic and sauté for 30 seconds more until fragrant.
- Mix Bread Crumbs and Broth: While onions cool, in a large mixing bowl stir together the bread crumbs and low-sodium chicken broth until combined.
- Combine Cooked Onion Mixture: Add the sautéed onion and garlic mixture into the bread crumb mixture, stir well, and place in the refrigerator to cool completely for about 15 to 20 minutes.
- Add Remaining Meatloaf Ingredients: To the cooled mixture, add the parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, dijon mustard, chopped parsley, dried thyme, egg, egg yolk, salt, and pepper. Stir everything together until blended well.
- Add Ground Turkey and Mix: Add the ground turkey into the bowl and use your hands to mix everything together until fully combined, ensuring even distribution of ingredients.
- Shape Meatloaf: Shape the mixture into a loaf approximately 9 by 4 inches on the prepared baking sheet. Brush the top with the remaining ½ tablespoon olive oil to keep it moist during baking.
- First Bake: Place the meatloaf in the preheated oven and bake for 45 minutes to cook through partially.
- Glaze Meatloaf: Remove the meatloaf from the oven and brush the top with the remaining ⅓ cup ketchup evenly to form a tangy glaze.
- Finish Baking: Return the meatloaf to the oven and continue baking until the internal temperature reaches 165 degrees Fahrenheit, about 10 to 20 minutes more. Check temperature in several spots to confirm doneness.
- Rest and Garnish: Remove meatloaf from the oven and let it rest for 5 minutes to allow juices to redistribute. Sprinkle with additional fresh parsley (about ½ tablespoon) for a fresh finish.
- Serve: Slice the meatloaf and serve warm as a comforting main course.
Notes
- You can substitute panko bread crumbs for regular bread crumbs using ¾ cup plus 3 tablespoons since panko is lighter and absorbs less moisture.
- Use low-sodium chicken broth to better control salt levels in the meatloaf.
- For extra moisture, you can add an additional egg or a splash of milk if desired.
- Check internal temperature carefully to avoid overcooking and ensure juicy results.
- Letting the meatloaf rest after baking helps keep it tender and easy to slice.
Nutrition
- Serving Size: 1 slice (approximately ⅛ loaf)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 120 mg
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