Let’s be honest: turkey meatloaf can get a bad rap for being dry and bland. But not this one! This is the ultimate Turkey Meatloaf recipe that will completely change your mind. We’re using a few simple chef secrets; like sautéing the aromatics and a sweet & tangy glaze; to create a meatloaf that’s incredibly moist, packed with flavor, and sure to become a new family favorite. Say goodbye to dry meatloaf forever!
Why You’ll Love This Recipe
- Unbelievably Moist: Using 93% lean ground turkey and the right mix of wet ingredients guarantees a juicy result every time.
- Bursting with Flavor: Sautéed onions and garlic, Worcestershire sauce, and a blend of spices create a deeply savory base.
- That Irresistible Glaze: The sticky, sweet and tangy glaze baked on top is the crowning glory you’ll want to eat with a spoon.
- Freezer Friendly: Make a double batch! This meatloaf freezes beautifully for easy future meals.
Ingredients for Turkey Meatloaf
For the Glaze:
- ⅔ cup ketchup
- ⅓ cup packed dark brown sugar
- 1½ tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
For the Meatloaf:
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1¼ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1½ tablespoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 2 large eggs
- 2 pounds ground turkey (93/7 lean)
- ¾ cup Italian seasoned breadcrumbs
- Fresh chopped parsley, for garnish (optional)
Instructions for Making Turkey Meatloaf
1Prep and Make the Glaze: Preheat your oven to 350°F and set a rack in the middle position. Line a rimmed baking sheet with foil and grease it lightly with cooking spray. In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze. Set it aside.
2Sauté the Aromatics: Heat the olive oil in a small skillet over medium heat. Add the minced onion and cook, stirring often, until soft and translucent (about 5 minutes). Add the garlic and cook for just one more minute until fragrant. Be careful not to brown it! Set this mixture aside to cool slightly.
3Combine the Meatloaf Mixture: In a large bowl, whisk together the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the glaze you just made. Stir in the cooled onion and garlic mixture. Add the ground turkey and breadcrumbs.
Pro Tip: Use your hands to mix everything! This is the best way to ensure the ingredients are evenly distributed without overworking the meat, which can make it tough.
4Shape and Glaze: Divide the mixture in half and place the two portions on the prepared baking sheet. Shape each one into a loaf that’s about 1½ inches high, 6 inches long, and 4 inches wide. Dividing into two loaves helps it cook faster and more evenly.
Using a spoon, spread the remaining glaze evenly over the top and sides of both loaves.
5Bake and Serve: Bake for about 45 minutes, or until the internal temperature reaches 165°F and the meatloaves are firm to the touch. Let them rest on the pan for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a moist slice. Garnish with fresh parsley if desired, and serve!
The Best Turkey Meatloaf
Ingredients
- ⅔ cup ketchup
- ⅓ cup packed dark brown sugar
- 1½ tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 medium yellow onion minced
- 3 cloves garlic minced
- 1¼ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1½ tablespoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 2 large eggs
- 2 pounds ground turkey 93/7 lean
- ¾ cup Italian seasoned breadcrumbs
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with foil and grease it.
- Make the glaze: In a bowl, whisk ketchup, brown sugar, vinegar, and ½ tsp mustard. Set aside.
- Heat oil in a skillet. Cook onion until soft (5 mins). Add garlic and cook 1 min more. Let cool.
- In a large bowl, whisk salt, pepper, paprika, thyme, Worcestershire, 1½ tbsp mustard, eggs, and ¼ cup of the glaze. Stir in onion mixture.
- Add ground turkey and breadcrumbs. Mix with hands until just combined.
- Shape into two loaves on the baking sheet. Spread remaining glaze over the tops.
- Bake for 45 minutes, or until internal temperature reaches 165°F. Rest for 10 minutes before slicing.
Notes
- Don't Overmix: Mix the meatloaf ingredients with your hands just until combined to keep the texture tender.
- Freezing: Cooked meatloaf freezes perfectly for up to 3 months. Thaw in the fridge and reheat in a 300°F oven.
- Resting is Key: Letting the meatloaf rest after baking is essential for a moist, sliceable loaf.
