The Best Turkey Meatloaf
This is the only turkey meatloaf recipe you'll ever need! Incredibly moist and flavorful, with a sweet and tangy glaze. It's a guaranteed family favorite that's also freezer friendly.
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.