My turkey meatloaf is as moist and flavorful as classic meatloaf. I load mine up with onions, garlic, Parmesan and herbs, plus eggs and milk to lock in the moisture plus a sweet and tangy glaze on top that makes it straight up fire.
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Meatloaf ain’t hard boos but if you wanna end up with great results, here are a few tips I discovered from testing that will help ya out.
- Mix until just combined. Don’t keep mixing or it will get dense and dry.
- Wet hands. I like to have a little water on my hands when shaping the loaf. It keeps the turkey from sticking so much.
- Line your baking sheet. Use foil or parchment for quick cleanup and to keep the bottom from sticking or getting too dark.
- Use an instant-read thermometer. PLEASE don’t guess boos. Ovens vary so if you don’t want to end up with a brick loaf, pull it out when it hits 160°F in the center.
How to Make Turkey Meatloaf
These step-by-step photos show how to make the best turkey meatloaf, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Turkey Meatloaf Recipe
1. Cook the onions with garlic and herbs in a skillet
Sauté until the onions turn soft and fragrant, then let them cool slightly.
2. Whisk the eggs, breadcrumbs, and seasonings together in a bowl
Mix until everything forms a thick paste.
3. Fold the ground turkey into the breadcrumb mixture
Add the cooked onion mixture on top, then gently mix everything together.
4. Press the turkey mixture evenly into the prepared loaf pan
Smooth the top and make sure the corners are filled in.
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5. Stir the glaze ingredients together in a small bowl
Mix until the sauce is smooth and fully combined.
6. Brush half of the glaze over your turkey meatloaf before baking
Add the remaining glaze halfway through baking, then continue cooking until the meatloaf is fully done.
Full Turkey Meatloaf Recipe
Turkey Meatloaf Recipe
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Equipment
Ingredients
For the Meatloaf
- 1 ½ teaspoons olive oil
- 1 cup diced yellow onion about 1 medium onion
- 3 cloves garlic minced
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 large eggs
- ¼ cup milk whole milk is best for moisture
- ½ cup Italian breadcrumbs
- 2 tablespoons minced fresh Italian parsley
- ¼ cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce or soy sauce
- ½ teaspoon Dijon mustard or yellow mustard
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 ¼ pound ground turkey 85% lean
For the Glaze
- ½ cup ketchup
- ½ teaspoon Worcestershire sauce
- 1 tablespoon brown sugar light or dark is fine
Instructions
- Preheat oven to 400°F and place rack in middle position. Prepare a 9×5” loaf pan by spraying the bottom and sides with nonstick spray.
- In a 10-inch nonstick skillet, add the oil and heat over medium heat. Add the diced onions and cook until translucent (but not browned), about 5 minutes. Stir in the garlic, thyme, and oregano and continue cooking until fragrant, about 1 minute. Remove from heat and set aside to cool slightly, about 5-6 minutes.
- While the onions are cooling, whisk together the eggs, milk, breadcrumbs, parsley, Parmesan, Worcestershire, Dijon, salt, and pepper until evenly mixed and it looks like a thick paste. Fold in the ground turkey and top with the onion mixture. Using your hands, mix well.
- Place your mixture into your prepared loaf pan and spread and press evenly into the corners.
- To make the glaze, stir all the ingredients together in a small bowl, then brush half over the top of the meatloaf.
- Place it in the oven and cook for 20 minutes. Remove from the oven and brush the final half of the glaze on top, then return to the oven and continue cooking until an inserted digital thermometer registers 160°F, an additional 10-12 minutes.
- Remove from the oven and let cool for 5 minutes before slicing and serving.
Notes
Nutrition
Recipe Help
Make sure the onions are diced small, and don’t skip the eggs and breadcrumbs. They hold it all together.
Nope! I leave it uncovered so the glaze can get nice and caramelized on top.
Of course boos! Mix and shape the meatloaf, then freeze it raw WITHOUT the glaze. Thaw it overnight, glaze it, and bake it!
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I made this tonight. It was so good. Your website has been so helpful. Thank you so much for these amazing recipes.
That’s so kind of you to say, thank you! I’m so glad you enjoyed it and that the site’s been helpful for you. It truly means a lot to hear that!
Another great recipe! Best meatloaf I ever made! Thanks so much!
Absolutely my pleasure
The recipe is easy to follow
Thank you, Marcia!