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
Cook the Onions and Add Spices
Step 1: Add the diced onions to a nonstick skillet with oil. Cook until translucent (but not browned)
Step 2: Stir in the garlic, thyme and oregano. Continue cooking until fragrant. Remove from heat and set aside to cool slightly.
Make the Meat Mixture and Shape the Loaf
Step 3: Add the eggs, milk, breadcrumbs, parsley, Parmesan, Worcestershire, Dijon, salt and pepper to a bowl. Whisk everything until evenly mixed and it looks like a thick paste.
Step 4: Add the ground turkey. Fold it in.
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Step 5: Top with the onion mixture. Mix well using your hands.
Step 6: Place your mixture into your prepared loaf pan and spread and press evenly into the corners.
Make the Glaze and Bake
Step 7: Add all ingredients to a small bowl. Stir them together until combined.
Step 8: Brush half of the glaze over the top of the meatloaf. Place it in the oven and bake. Remove from the oven and brush the final half of the glaze on top, then return to the oven and continue cooking. Remove it from the oven once fully baked and let it cool before slicing and serving.
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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The recipe is easy to follow
Thank you, Marcia!