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
Scale
Meatloaf Mixture
- 1 1/2 Tbsp olive oil, divided
- 1 1/4 cups finely chopped yellow onion (1 medium)
- 1 Tbsp minced garlic (3 cloves)
- 3/4 cup bread crumbs homemade or store-bought
- 1/3 cup low-sodium chicken broth
- 1/2 cup (1.4 oz) finely shredded parmesan cheese
- 1 1/2 Tbsp Worcestershire sauce
- 1/3 cup + 1 Tbsp ketchup, divided
- 1 Tbsp dijon mustard
- 3 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried thyme
- 1 large egg
- 1 large egg yolk
- 1 tsp salt
- 1/2 tsp 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 1/2 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 1/3 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 1/2 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 3/4 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 1/8 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
