Turkey Meatloaf Recipe
The Turkey Meatloaf recipe is made with ground turkey, fresh onions, herbs, and a sweet glaze made with ketchup, Worcestershire, and brown sugar. Bake in the oven.
Servings: 4 people
Calories: 362kcal
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 9x5” 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
Mix the meat until everything's combined, don’t go too hard. Overmixing makes the meatloaf dense and dry.
Turkey's sticky, so wet your hands a little before shaping the loaf. It makes things WAY easier and way less messy. And while you’re at it, line your baking sheet with foil or parchment for a quicker cleanup and to keep the bottom from sticking or getting too dark.
Use an instant-read thermometer to check for doneness, PLEASE don’t guess boos. I used to just go off cooking time, and my meatloaf always came out like a brick. Pull it out the oven when it hits 160°F in the center, and you'll be golden.
How to store & reheat Turkey Meatloaf
Once the meatloaf cools, slice it up and store it in an airtight container in the fridge. It will stay fresh for about 3 to 4 days.
You can reheat the slices in the microwave for 1-2 minutes, or warm 'em up in a 350°F oven for about 10-15 minutes, covered with foil so they don't dry out.
Can I freeze this simple turkey meatloaf?
Yup! Freeze the slices individually wrapped in foil or plastic wrap, then pop them in a freezer bag. That way you can just pull out what you need. They'll stay fresh in the freezer for up to 3 months.
Nutrition
Calories: 362kcal | Carbohydrates: 29g | Protein: 42g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 1313mg | Potassium: 711mg | Fiber: 2g | Sugar: 13g | Vitamin A: 598IU | Vitamin C: 8mg | Calcium: 152mg | Iron: 3mg