Turkey meatloaf can get a bad rap because folks think it’s not as moist and flavorful as classic meatloaf, but this one is a hit. My whole fam tears this recipe up! The trick is all in the mix. I load mine up with onions, garlic, Parmesan and herbs, plus eggs and milk to lock in the moisture. And don’t even get me started on the sweet and tangy glaze on top especially over some cream cheese mashed potatoes… Straight-up fire, boos. This recipe has been tested several times by my whole team, and is tried and true.
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Turkey Meatloaf Ingredients
For the Meatloaf
- Olive Oil: Any neutral oil will work if you’re out.
- Yellow Onion: White or sweet onions are fine too.
- Garlic: You can use garlic, but fresh is best y’all!
- Dried Thyme & Oregano: Or Italian seasoning.
- Eggs: Large ones.
- Milk: I use whole milk since our recipe testing proved that it makes the moist texture, but you can swap in any milk you have, even non-dairy.
- Breadcrumbs: I switch between Italian-style and seasoned sometimes because I love the extra flavor. Panko works too.
- Fresh Parsley: Use curly parsley or green onions instead.
- Parmesan Cheese: Grated, not shredded. You can also use pecorino.
- Worcestershire Sauce: I’ve tested using soy sauce as a sub and it works fine.
- Dijon Mustard: Go with regular yellow mustard if you don’t have it.
- Ground Turkey: My testing showed that 85% lean keeps it juicy. You can use 93% lean, but you’ll sacrifice some moisture.
- Seasonings: Kosher salt, black pepper. Nothing fancy, this is an easy turkey meatloaf recipe boos!
For the Glaze
- Ketchup: Tomato paste can work too, just add a splash of vinegar and some honey.
- Worcestershire Sauce: You can grab the soy sauce instead boos.
- Brown Sugar: Light brown or dark brown work fine.
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.
Step 3: Continue cooking until fragrant. Remove from heat and set aside to cool slightly.
Make the Meat Mixture and Shape the Loaf
Step 4: Add the eggs, milk, breadcrumbs, parsley, Parmesan, Worcestershire, Dijon, salt and pepper to a bowl.
Step 5: Whisk everything until evenly mixed and it looks like a thick paste.
Step 6: Add the ground turkey.
Step 7: Fold it in.
Step 8: Top with the onion mixture.
Step 9: Mix well using your hands.
Step 10: Place your mixture into your prepared loaf pan and spread and press evenly into the corners.
Make the Glaze
Step 11: Add all ingredients to a small bowl.
Step 12: Stir them together until combined.
Glaze the Loaf and Bake
Step 13: Brush half of the glaze over the top of the meatloaf. Place it in the oven and bake.
Step 14: Remove from the oven and brush the final half of the glaze on top, then return to the oven and continue cooking.
Step 15: 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
- ½ cup Italian breadcrumbs
- 2 tablespoons minced fresh Italian parsley
- ¼ cup grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon 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
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 Tips
- Mix the meat until everything’s combined. Overmixing makes the meatloaf dense and dry.
- Wet your hands to shape it. Turkey is sticky, but a little water on your hands makes forming the loaf WAY easier.
- 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. I used to go off time alone and my meatloaf always felt like a brick. Pull it out when it hits 160°F in the center.
Recipe Variations
- Add mushrooms. Chopped white button or cremini mushrooms bring moisture, plus they stretch the meat a bit too. Sauté ’em first so they don’t water it down.
- Spice it up! Red pepper flakes, a squirt of sriracha, or a dash of hot sauce (I love Crystal or Frank’s RedHot).
- Mix in ketchup. Add a tablespoon or two of ketchup right into the meat mixture.
- Sub the glaze with your favorite BBQ sauce. Sweet, spicy, smoky, or Chipotle-style.
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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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