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.

A loaf-shaped meat dish covered with a shiny red sauce and sprinkled with chopped green herbs sits on a white plate. Two slices have been cut from the front, showing a light brown, moist interior mixed with small green bits. A knife with a black handle lies next to the loaf on the plate. The background is a white marbled surface with some scattered green herbs and a bunch of fresh green parsley slightly blurred on the right side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turkey Meatloaf Recipe
Top Tip
How to Serve Turkey Meatloaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Meatloaf Recipe

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.

The image shows a white oval plate with a sliced meatloaf on a white marbled surface. The meatloaf has a smooth, shiny red glaze on top and is sprinkled with finely chopped green herbs. There are nine slices arranged neatly on the plate, each slice showing a light brown interior with green herbs mixed inside. The meatloaf end piece remains whole, with the same red glaze and herb garnish. A knife with a black handle rests on the edge of the plate, with some herbs scattered around. Fresh green parsley is partially visible in the top right corner, adding a fresh touch. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small white ceramic bowl of golden olive oil, a medium yellow onion finely chopped on a white ceramic plate, a small white bowl filled with peeled garlic cloves minced, a small mound of light golden bread crumbs on a white ceramic dish, a small white bowl containing clear light chicken broth, a small white bowl with finely shredded pale yellow parmesan cheese, a small white bowl with dark reddish-brown Worcestershire sauce, a small white bowl holding bright red ketchup, a small white bowl with smooth pale yellow dijon mustard, a small cluster of vibrant green chopped fresh parsley on a white ceramic plate, a small white bowl with dried pale green thyme leaves, one large whole brown egg with a clean uncracked shell, one large whole egg yolk with a clean uncracked shell beside it, a small white bowl of fine white salt, a small white bowl of freshly ground black pepper, and a mound of raw pinkish ground turkey arranged perfectly symmetrical on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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:

Can I substitute ground chicken for the turkey?

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.

What’s the best way to check if the meatloaf is done?

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.

Can I make this recipe gluten-free?

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.

How do I keep my turkey meatloaf from drying out?

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!