BBQ Turkey Meatloaf

5 stars based on 54 votes

turkey meatloaf

For all its merits as a low-fat alternative to beef, ground turkey can be incredibly dry and bland. The secret is to add flavor and moisture without adding fat, which would, of course, defeat the whole purpose. This turkey meatloaf is generously seasoned with sautéed onions, garlic and a tangy-sweet barbecue glaze, which makes it deliciously full-flavored and satisfying. A family favorite!

Turkey meatloaf 10

Begin by making the BBQ glaze: a simple mix of ketchup, brown sugar, apple cider vinegar and mustard. Easy.

Turkey meatloaf 9

Next, finely mince a yellow onion. It’s important to mince, rather than chop, so large pieces of onion don’t cause the meatloaf to fall apart. The best way is in a food processor; just be sure to pulse carefully so the onions don’t turn to paste.

Turkey meatloaf 6

Cook the onions in olive oil until soft, then add some garlic and cook a bit more.

Turkey meatloaf 5

Combine some of the BBQ glaze with Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper and eggs.

Turkey meatloaf 1

Add the onion mixture, ground turkey and seasoned breadcrumbs.

Turkey meatloaf 2

Finally, use your hands to mix it all together. Form two loaves on a baking sheet and spread the remaining BBQ glaze over top. I prefer this “free-form” meatloaf to those made in a loaf pan; clean-up is so much easier and all the extra fat is able to ooze out during baking. (Sorry, I know raw meat is neither appetizing nor photogenic, but hopefully the pictures will help you visualize.)

Turkey meatloaf 4

Bake, slice and serve…

Turkey meatloaf 8

Leftovers are delicious, hot or cold. Enjoy!

My Recipe Videos

BBQ Turkey Meatloaf

Servings: 4-6
Total Time: 1 Hour 15 Minutes


For the BBQ Glaze

  • 2/3 cup ketchup
  • 1/3 cup light brown sugar, packed
  • 1-1/2 tablespoons apple cider vinegar
  • 1/2 teaspoon Dijon mustard

For the Meatloaf

  • 1 tablespoon olive oil
  • 1 cup minced yellow onion, from one large onion
  • 3 cloves garlic, minced
  • 1-1/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 teaspoons dried paprika
  • 1 teaspoon dried thyme
  • 1-1/2 tablespoons Worcestershire sauce
  • 1-1/2 tablespoons Dijon mustard
  • 2 large eggs
  • 1/4 cup BBQ glaze (from above recipe)
  • 2 pounds ground turkey (93/7)
  • 3/4 cup Italian seasoned breadcrumbs (I use Progresso)
  • A few springs chopped fresh parsley, for garnish (optional)


  1. Set oven rack to middle position and preheat oven to 350 degrees. Line rimmed baking sheet with heavy-duty aluminum foil and spray with non-stick cooking spray.
  2. Make BBQ glaze by combining ketchup, light brown sugar, cider vinegar and Dijon mustard. Set aside.
  3. Heat olive oil in medium sauté pan and cook onions over medium heat, stirring occasionally, until soft, about 6-8 minutes. Add garlic and cook 1-2 minutes more. Set aside to cool.
  4. In a large bowl, combine salt, pepper, paprika, thyme, Worcestershire, Dijon mustard, eggs and ¼ cup of BBQ glaze and mix well. Add onion mixture and stir to combine. Finally, add ground turkey and breadcrumbs and mix with your hands until well combined.
  5. Transfer the meat mixture into two even piles on prepared baking sheet. Shape into two long loaves about 1½ inches high x 4 inches wide. Spread remaining BBQ glaze over loaves, letting it drip down the sides a bit (you may have a little extra), then bake for 40-45 minutes. Slice and garnish with parsley if desired.
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Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 413
  • Fat: 17g
  • Saturated fat: 4g
  • Carbohydrates: 33g
  • Sugar: 20g
  • Fiber: 2g
  • Protein: 35g
  • Sodium: 1086mg
  • Cholesterol: 166mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    A delicious and contemporary spin on the comfort classic, all the flavor and no guilt! Total winner and no need for the chicken dinner.

    - Josh on August 12, 2018 Reply
  • 5 stars

    Loooove this meatloaf. need to prepare ahead for company… freeze loaves before or after baking? Congrats on the cookbook. will be great Christmas gifts.

    - Lala on July 21, 2018 Reply
    • Hi Lala, You really can freeze it cooked or uncooked, but I usually freeze meatloaf after cooking it. I’d recommend wrapping it in foil before putting it in a freezer bag and then reheating it at 300 degrees until hot in the middle. (And thanks for the good wishes on the cookbook!) 🙂

      - Jenn on July 22, 2018 Reply
  • 5 stars

    I made this for dinner last night. This was fantastic! And lots of leftovers for those wonderful meatloaf sandwiches which is always a good thing.

    - Mary on May 14, 2018 Reply
  • 5 stars

    I made this turkey meatloaf for the first time this week and I have to say it is delicious! Hands down the best meatloaf I’ve ever had. It was moist have flavorful without falling apart. I will definitely be making this again.

    - Jeremy Chase on May 9, 2018 Reply
  • Allergic to eggs can you subdtitute something else?

    - Mary on April 21, 2018 Reply
    • Hi Mary, I suspect you’d be fine using a packaged egg replacer. Also, While I’ve never used them, I know a number of people that have egg allergies use “flax eggs” when baking. I’m guessing they would work for something like meatloaf as well. I’d love to hear how it turns out!

      - Jenn on April 22, 2018 Reply
  • 5 stars

    Another go to recipe from Once Upon a Chef. Big hit with my husband and teens.

    - LisaLen on March 23, 2018 Reply
  • 5 stars

    Yet again, you never fail. Freaking amazing and my family loves it (so do I). You have made cooking very exciting for me again. Love to know that whatever recipe I try, it always turns out delicious!!

    - Deanna on March 19, 2018 Reply
  • 5 stars

    My husband has an allergy to beef, pork, lamb and venison. — or any meat from 4-legged animal. That leaves us with chicken, turkey and seafood. He misses meat but never complains. I made the BBQ turkey meatloaf and he loves it. He likes to take leftovers and make sandwiches. We both love it and probably more than meatloaf made with beef and pork!! Never a miss with Jennifer. Cannot wait for cookbook.

    - Nina Cheatham on March 1, 2018 Reply
  • 5 stars

    This recipe is INCREDIBLE!!!
    My husband poo-pooed my idea to make a turkey meatloaf right off the bat, but when he got a taste of this he asked to have it AGAIN in the same week!
    Truly amazing and flavorful! The only thing I added was a smidge of finely-diced red bell pepper because I had some to use up — it gave the loaf a tiny hint of sweetness, which was excellent!
    Thank you!!

    - Caitlyn Jane on February 25, 2018 Reply
  • Hi! I have a hankering for meatloaf and this looks delicious! Would omitting the onions be a big mistake? Not a big fan, but can tolerate them if necessary to the recipe. Thanks!

    - Lori on February 18, 2018 Reply
    • Hi Lori, I would recommend sticking with the onions here as they add nice flavor to the dish. You will be sauteeing them which removes any bite (and they also add some moisture to the meatloaf). I’d love to hear what you think if you make it!

      - Jenn on February 18, 2018 Reply
  • 5 stars

    OMG! This recipe is amazing! The meatloaf was so moist and delicious! I didn’t go exactly by the recipe, I used Sweet Baby Rays BBQ sauce instead and I did not only mince onions I minced bell peppers as well. I added garlic powder to the mixture because I didn’t have any garlic and it still turned out delicious! The best meatloaf I’ve ever made, so moist and flavorful!

    - Keya on February 11, 2018 Reply
  • 5 stars

    My husband and I are preparing for a ski trip with our daughter and son in law. We want to eat a few meals in, so I made this last night ( always want a test run before I serve anything new! ) Fabulous flavor and texture! I thought I would have preferred beef, but was unable to find 93/7 , so I used 85/15 good quality ground turkey. The combination of flavors… sweet, savory and just enough mild heat from the black pepper were perfect! The only thing I will do when I make it for vacation will be to double it! I’m sure after a day on the slopes, we will all want a lot of it!!!

    - Judy Foody on January 29, 2018 Reply
  • 5 stars

    I have made this meatloaf twice now, and my family loves it! We have substituted lean ground beef for turkey.

    The first time I made it, I forgot to sauté the onions first and the second time I did. I would agree that you don’t want to hand chop the onions but would rather have them chopped in a chopper so that the meatloaf doesn’t fall apart.

    We don’t make two loaves so we halve the recipe. We find that one loaf provides 6 servings so definitely good for leftovers or if you make the full recipe it is great so that you can freeze it for use at a later date. This is definitely my go-to meatloaf recipe!

    - Jen C on November 30, 2017 Reply
  • 5 stars

    Easy and Tasty! And it satisfies the “real” meat lovers at my house. One can make it ahead and keep in the frig until it’s time to bake. I have made it with a higher fat turkey with good results, but I prefer the lower fat. Reducing or using no salt also still yields a tasty loaf. When you consider the other ingredients like ketchup, Worcestershire sauce, and mustard, there is plenty of “hidden” salt already.

    - Maret on September 19, 2017 Reply
  • This is a general question: Is there a way to know which of your recipes I’ve reviewed? I’m forgetting which ones I’ve tried and reviewed and which ones I haven’t. If this is a time consuming request for you, just let me know. I’ll just have to keep better track! Thanks.

    (I’m going to write a review on this recipe next…I don’t think I’ve done one.)

    - Maret on September 19, 2017 Reply
    • Hi Maret,

      Unfortunately, there’s no easy way to see which recipes you’ve already reviewed. So sorry!

      - Jenn on September 24, 2017 Reply
  • 5 stars

    This barbeque meatloaf was amazing! I find ground turkey has a strange after taste so I used lean ground beef instead and it was the best meatloaf me and my family has ever had!

    Side note,
    It’s also great sliced up in a sandwich next day

    - Isabella on September 14, 2017 Reply
  • 5 stars

    This recipe was my first attempt at meatloaf & we really enjoyed it. Very easy to make & very moist & flavourful. Loved the glaze!!! Thanks for another winner of a recipe Jennifer.

    - Tracy V on July 30, 2017 Reply
  • 5 stars

    I replaced the ground turkey with lean ground beef and it was amazing! Definitely going to make this again!

    - Belle on July 22, 2017 Reply
  • 5 stars

    WOW! Love this meatloaf ! It is so tasty and moist and delicious! I do add about a cup of finely chopped mushrooms ( in mini food processor) just because I love them. With or w/out mushrooms this meatloaf is by far the best I’ve made. It is part of my rotation- it’s that good! The bbq glaze is deliciously different. Never going back to bland and boring meatloaf!

    - Carol on May 12, 2017 Reply
  • 5 stars

    Another fantastic dish! I made it in a jumbo muffin tin instead – 6 perfect portions!

    - Meredith on May 8, 2017 Reply
  • 5 stars

    Made this for the first time for a Sunday night dinner with friends and family…it was a hit! I used a meat thermometer which helped a great deal.

    - Michelle on April 27, 2017 Reply
  • 5 stars

    Made this with ground chicken. It was delicious. I’m on a mission to make something from Jenn’s recipes at least 3 times a week, preferably everyday. I love the pictures and detailed instructions and tips.

    - Barbara D on April 24, 2017 Reply
  • 5 stars

    Hi Jenn. I’ve made this recipe before and it was over the top delicious!! My question is, can I make the sauce (topping) the day before and just keep it refrigerated? Thank you for all of your amazing recipes.

    - Lori on April 22, 2017 Reply
    • Hi Lori, Glad you enjoyed it! You can definitely make the sauce a few days ahead of time.

      - Jenn on April 22, 2017 Reply
  • 5 stars

    I love this recipe. I just made it for dinner and my family loved it. This is definitely going to be my go to meatloaf recipe. I followed the directions exactly and it came out great. Thank you for this

    - Karen Murillo on April 12, 2017 Reply
  • 5 stars

    Very good dinner! I halved the recipe except for the sauce! I made the full batch as I know I like sauce! I also used panko bread crumbs that I seasoned myself. Definitely worth giving this recipe a try!

    - Nora Schuffenhauer on March 3, 2017 Reply
  • Because I’m such a lazy cook, and I don’t like to touch icky stuff, I put meatloaf mixture into a loaf pan and turn it upside down on parchment lined pan and voila a perfect ly formed meatloaf!
    Oh, meatloaf was DELICIOUS!

    - Leslie on March 2, 2017 Reply
  • 5 stars

    oops I meant it never disappoints, it always comes out right. i should have proofread what i wrote, sorry Jenn.

    - Sandi H on February 19, 2017 Reply
  • 5 stars

    I made this again last night because it never fails to disappoint. It’s so delicious. I usually follow the recipe to a tee but this time I tried it in a loaf pan. I wish I’d shaped it on the sheet pan as Jen suggests because it really does let the fat drain away. I still loved it though.

    - Sandi H on February 18, 2017 Reply
  • 5 stars

    This is really good. I am not a meatloaf fan, but this is just delicious! I usually halve the recipe because we are a family of three and 1 lb of turkey is plenty for us. I also use the ground turkey breast because I much prefer it. It still turns out great –not dry at all. I don’t skimp on the BBQ sauce though–I make it per the recipe because the more of that the better! If doing one loaf it also doesn’t take quite as long to bake–somewhere between 30-35 minutes I have found. This is a must try recipe folks!!

    - Julie Quinlan on February 8, 2017 Reply
  • 4 stars

    I tried this recipe last night and it was absolutely delicious. I tweaked it by using only 1 lb of ground turkey and used Sweet Baby Ray’s BBQ sauce and a Dijon mustard with balsamic and onion and added my own spices to plain breadcrumbs. I raved to my friends about how moist it was.

    - Liz on February 8, 2017 Reply
  • 5 stars

    Made this recipes couple of times, My kids favourite, they especially enjoy the following day in their sandwiches. Thanks, another family favorite!

    - Julie from Burnaby, BC on December 9, 2016 Reply
  • 4 stars

    Have made this a couple of times now following recipe exactly and it’s a keeper. Loaf is tender and sauce is a nice addition. We have the leftovers cold in a sandwich using a good quality white sandwich bread, American cheese and green or red pepper relish. Delicious either way.

    - C. Anderson on December 1, 2016 Reply
  • 5 stars

    Really loved this Jenn! Easy and delicious, made plenty and the leftovers were even better. Thank you!

    - Valerie on October 30, 2016 Reply
  • 5 stars

    Most delicious meatloaf. Ever. Perfectly moist, full of flavor and most importantly for me, super fast prep. My husband who proclaims to not like ground turkey took a second helping. He already asked if we could have it again! I baked it in convection oven at 350 to speed things up and it took 35 minutes. Paired it with baked sweet potatoes and steamed broccoli. Definitely a repeat for next week.

    - Elizabeth on October 19, 2016 Reply
  • 5 stars

    Double Yumm! The trick of the onions is brilliant. I have made this a bunch, and have used the food processor to also add mushrooms and broccoli for extra veggies. (don’t tell the kids!)

    - Stacie on October 19, 2016 Reply
  • Could you substitute ground chicken instead of turkey?

    - Irene M on October 13, 2016 Reply
    • HI Irene, I haven’t made this with ground chicken, but few readers have commented that they have and have been happy with the results.

      - Jenn on October 13, 2016 Reply
  • 5 stars

    I absolutely LOVED this! I felt like a regular chef doing this! Thank you so much!! Was an instant favorite in my household! 🙂

    - PC on September 19, 2016 Reply
  • Cannot print recipe or email it to then print

    - Rosemarie lee on September 8, 2016 Reply
    • Hi Rosemarie, I’m sorry you’e having trouble printing the recipe! I will send a copy of it to you through email and I’m hoping you can print it that way. Please let me know if you continue to have difficulty.

      - Jenn on September 8, 2016 Reply
  • If I use premade BBQ sauce, how much should I use?

    - Gayle on August 16, 2016 Reply
    • Hi Gayle, About a cup should be sufficient.

      - Jenn on August 16, 2016 Reply
  • 5 stars

    Ive been making this meatloaf recipe once a week since I found it. Sometimes I use store bought BBQ sauce when im pressed for time but its still great. Thanks for sharing!

    - Abigail on May 24, 2016 Reply
  • 5 stars

    I make this recipe every week practically. My family LOVES it. Thank you for sharing!

    - Shannon on May 12, 2016 Reply
  • Ack! I’m attempting to create a ground turkey shepherd’s pie. Why? because ground turkey is on sale and St. Paddy’s day is around the corner. I’m merging your thyme, paprika and ground turkey with . I’ve made the turkey base. Peeled cut potatoes in the fridge. Figured I will make the mashed potatoes when kids get home from school, layer pie and throw in the oven, maybe w/ some frozen peas. Please tell me this will be okay! I shouldn’t have done this.

    - Elizabeth on March 7, 2016 Reply
    • Elizabeth, it sounds like it will be tasty. Just be sure to store the potatoes submerged in water so they don’t brown.

      - Jenn on March 7, 2016 Reply
      • Thank you very much. James Beard’s “American Cookery” taught me how to boil eggs, before there was the internet. You have that talent. Warning ahead of time of a simple pitfall that I would probably fall into… like making the potatoes brown. Need some tweaks… buying a different fat % in the ground turkey. If using my leftover chicken stock toss the schmaltz and limit the salt. My kids liked the concept of a lighter shepherd’s pie.

        - Elizabeth on March 7, 2016 Reply
  • 5 stars

    Delicious!!! My family loves it!!! Any tips on how to best reheat the second loaf after freezing it? And would you recommend wrapping it in tinfoil before putting it in a freezer bag? Thank you!!!

    - Andi on March 3, 2016 Reply
    • Glad your family likes it Andi! Yes, I would recommend wrapping it in foil before putting it in a freezer bag and I’d reheat it at 300 degrees until hot in the middle.

      - Jenn on March 4, 2016 Reply
  • 5 stars

    OMG ! ! !…Best turkey meatloaf ever…very moist and packed with flavor…the sauce is incredible…my whole family loved it…even the kids..they said it was the best turkey meatloaf I’ve ever…I am so glad I came across your site…I made this a few days ago, and today I made the blackened tilapia which again was an OMG ! ! ! delightful tasty dinner that kids loved also…I look forward to seeing new recipes
    Thank you

    - Netta on February 10, 2016 Reply
  • 1 stars

    This looked like a good recipe and I was in the mood to try a new meatloaf recipe. Not a good choice. Way too bready and not a lot of flavor. I thought the homemade “barbecue” sauce was awful. Never make this again. Such a waste of food.

    - Melvina on February 9, 2016 Reply
    • You obviously don’t know how to cook.

      - raek on October 13, 2016 Reply
    • 5 stars

      You probably missed a step or have absolutely no taste buds

      - Karen Murillo on April 12, 2017 Reply
  • 5 stars

    Hi Jenn!
    1. I have dark ground turkey. Do you think that will work for this recipe?
    2. What would you serve with this?

    Thank you so much! I love your blog! Your recipes are the best! We are currently loving the beef stew!

    - Steph on February 6, 2016 Reply
    • Hi Steph, I use the 93/7 Shady Brook Farm ground turkey, but you can use dark ground turkey if that’s what you have. I think this would be tasty with a green veggie (maybe these French green beans or this roasted broccoli) and these smashed potatoes or some simple roasted potatoes. Enjoy!

      - Jenn on February 6, 2016 Reply
  • Hi jenn,
    Since there is only 2 of us, I want to make only 1 loaf. Would I simply cut all ingredients in 1/2? How much sugar, for example? Thanks!

    - janet on January 25, 2016 Reply
    • Janet, You can just completely halve the recipe, ingredients and all. No need to make any additional adjustments. Hope you enjoy!

      - Jenn on January 25, 2016 Reply
      • 5 stars

        If I could give more than 5 stars, I would! I don’t eat meat and my BF isn’t a fan of the idea of ground turkey and we both loved it! I won’t cut i 1/2 next time. Also, he likes to grill and wants to use your BBQ sauce for other things 🙂 Another hit – thank YOU!!

        - Janet Sorrentino on January 26, 2016 Reply
  • 5 stars

    I have been eyeing this recipe for sometime. Tonight I was finally able to try it. All of my sons had seconds, even the hyper-sensory-aware one! Many thanks….

    - Elizabeth on December 20, 2015 Reply
    • Anyway to use white beans instead of bread crumbs? Thx.

      - Elizabeth on December 27, 2015 Reply
      • Hi Elizabeth, I’m not sure how it will turn out with white beans instead of the bread crumbs- not sure how the texture will be. If you do make it that way, please let me know how it turns out.

        - Jenn on December 27, 2015 Reply
        • We liked the texture. I chickened out and only swapped out half the bread crumbs. The middle didn’t hold as well upon slicing, then again I only made one loaf. I always have beans in the fridge, but I don’t always have bread crumbs. White beans came to mind, because of the chicken chili recipe… wanted to stretch out the meatloaf, since I have three teen sons. Trying to add a lot more beans, with three roaring appetites. Thanks… 🙂

          - Elizabeth on December 30, 2015 Reply
          • So glad to hear the beans worked out Elizabeth!

            - Jenn on December 31, 2015
  • 5 stars

    this meatloaf was soooo yummy!!! not dry and had tons of flavor. a new family favorite!

    - erica on December 9, 2015 Reply
  • 5 stars

    Best turkey meatloaf! I’ve made 3-4 different recipes over the last few years but this is the most flavorful. We’ve had it 3x now and this time I omitted the thyme (just my preference). Throwing out the other recipes….no need to keep them! Thank you!!

    - Lori M on November 16, 2015 Reply
  • 5 stars

    Wow! I again, will thank my sister-in-law for you! You are a superb cook. I never saw anyone’s recipes that were all delicious! Your’s are! Thanks?

    - Jvita on November 9, 2015 Reply
  • 5 stars

    Best turkey meatloaf ever! Used Ina’s in past -her recipe is SO blah after eating yours!!! Puzzled as to which paprika to use — smoked or regular?? Thnx so much for sharing your good eats!!

    - LALA on October 1, 2015 Reply
    • Hi LALA, So glad you enjoyed it! Use regular paprika here 🙂

      - Jenn on October 1, 2015 Reply
  • should we use smoked paprika or regular paprika in you BBQ turkey meatloaf ?

    - LALA on September 28, 2015 Reply
    • Regular 🙂

      - Jenn on October 1, 2015 Reply
  • 5 stars

    I made this with half ground chicken and half turkey which is what I had and it was delicious. my husband loved the bbq sauce! I love all your recipes, they are fail-proof!

    - roberta appel on September 3, 2015 Reply
  • This recipe sounds delicious, want to try it,however, I need to use gluten free breadcrumbs. Can I season them with Italian seasoning, as I have been unable to find gluten free already seasoned? How much seasoning would you add? Did you use all white meat turkey or a mix of white and dark?

    - Michele on May 18, 2015 Reply
    • Hi Michele, Yes, that’s fine — I would use about 1/2 teaspoon dried Italian seasoning. I use the 93/7 Shady Brook Farm ground turkey. Hope you enjoy 🙂

      - Jenn on May 20, 2015 Reply
  • 5 stars

    This turkey meatloaf was flavorful, moist, melt in your mouth delicious. Will definitely add to my favorites!

    - Diana Burnett on March 26, 2015 Reply
  • 5 stars

    I made this turkey meatloaf as is and it was a big hit! Since it is made with turkey I was worried it would be a little dry but that was not the case at all. The barbecue sauce was delicious and easy to whip up so I’d definitely make this recipe again!

    - Rebecca P. on March 21, 2015 Reply
  • 5 stars

    My husband is not a fan of ground turkey so when he said, “this is the best meatloaf ever”, I was thrilled! I am so happy to have stumbled upon your recipes Jen! I won’t stop until I’ve tried them all.

    - Kelly Moneyhun on March 15, 2015 Reply
  • 5 stars

    Wow, this takes meatloaf to a whole new level! I’ve made meatloaf for years, but this version with ground turkey is a winner. Great for sandwiches the next day!

    - Pam S. on February 13, 2015 Reply
  • 5 stars

    I made this with my kids ( really fun for them to learn how to cook with easy to understand recipes) and the whole family loved it!!!! I mean LOVED IT.

    - Michele on January 12, 2015 Reply
  • 5 stars

    This turkey meatloaf is absolutely delicious comfort food. I served it with mashed potatoes and a vegetable. The two little loaves make clean up a breeze and Jenn is correct about the extra fat that comes off in preparation this way. The leftovers make the best sandwiches ever. My husband loves this recipe!

    - Julie E. on December 6, 2014 Reply
  • 5 stars

    My husband LOVES this recipe. I’ve never been a meatloaf fan. The sound of it is just unappealing, but I do really enjoy this. It’s leaner and doesn’t taste like a loaf of meat. On the last 20-30 min of cooking we will oven roast mixed vegtables as a side dish.

    - Victoria on December 3, 2014 Reply
  • 5 stars

    I made a half recipe of this for just my husband and me, but wish I’d made the entire recipe for more leftovers!! I immediately shared the link to this with my friends and family — it’s hands-down the best meatloaf I have ever made. So easy, too.

    - Connie S. on December 3, 2014 Reply
  • Made this for my birthday yesterday and it was delicious. My husband thought it was beef; boy was he surprised it was turkey.
    Is the paprika supposed to be ground, not dried? I wasn’t sure because spices come in so many different forms nowadays. From the pic, it looked like ground, so I just used what I had.
    My little one even liked it. I think that I’m going to make this for Xmas.
    Thanks for the recipe and also making my bday extra special. 🙂

    - Melinda on November 26, 2013 Reply
    • Hi Melinda, So glad you enjoyed the meatloaf! It is ground paprika. Happy Birthday!

      - Jenn on November 26, 2013 Reply
  • Loved it!!

    - shawn on November 4, 2013 Reply
  • I cooked this last night and was surprised at how great it taste. My family loved it and it will be a reg on our menu. Great recipe.

    - shawn on November 4, 2013 Reply
  • Sounds tasty! I’m currently obsessed with roasted poblanos… I could incorporate them in this meatloaf, right?

    - Penny on April 26, 2013 Reply
    • Hi Penny, I don’t see why not. Hope you enjoy!

      - Jenn on April 26, 2013 Reply
  • Any idea on how many calories per serving?

    - Cindy on April 10, 2013 Reply
    • Sorry, Cindy, I don’t offer nutritional info for my recipes. But it’s something I’m working on, so stay tuned.

      - Jenn on April 11, 2013 Reply
  • This meatloaf is the vest I’ve ever made! My family went bonkers over it. They couldn’t believe it wasn’t beef. This is my go-to meatloaf from now on! Thanks so much for this recipe!!!!!!!

    - Mary Malik on March 19, 2013 Reply
  • I bought ground turkey for the first time – just to make this BBQ Turkey Meatloaf. Wow. We loved it! The paprika, onions, thyme, Dijon – all worked together to pack some real hearty flavor into this dish. The BBQ glazed added an additional sweet and tangy punch.

    My only alterations were to cut the recipe in half and pop the meat mixture into muffin tins and top them with the glaze, that helped me cut down on the cooking time for my hungry family. Plus, they love having portions served as a muffin size.

    This is another family fav!

    - Jengi on March 13, 2013 Reply
  • This is my go to meatloaf recipe! My favorite part is the topping, perfect balance of tang and sweet!

    - Carrie Hirshfield on March 11, 2013 Reply
  • DELICIOUS! My husband thought he didn’t like meatloaf until I made this. I changed absolutely nothing about the recipe. It was spiced perfectly and very moist.I served it with roasted acorn squash and broccoli. I know I can always count on your recipes to be a hit on the dinner table. Thank you!

    - Sarah on March 9, 2013 Reply
  • I loved the sauce on this, but the meatloaf came out kind of dry and crumbly. I don’t remember whether I used extra-lean turkey, but I’d be willing to try it again with 93/7 turkey just in case, since your recipes don’t usually give me trouble.

    - Becca J on March 9, 2013 Reply
    • Hi Becca, Yes, be sure to use 93/7. Hope it comes out next time.

      - Jenn on March 9, 2013 Reply
  • I made this for a ladies’ lunch today. I followed the recipe exactly. It went so deliciously with broad noodles. I just wish I had doubled the glaze! My friends loved it!
    Next time I make it I will cut one meatloaf in half to freeze for another time. This makes two good-sized meat loaves.

    - Carol on March 9, 2013 Reply
  • This meatloaf was delicious and will be my new “go to” meatloaf. The consistency was perfect and you would never even know it was made with turkey. Thank you for the recipe.

    - Karen on January 24, 2013 Reply
  • I look forward to trying this recipe out on my family this week. We have enjoyed your recipes in the past. My question is, if I freeze one meatloaf, how should I reheat when I’m ready to use it? Defrost and then what temp should I reheat at? Thank you – Rebecca

    - Rebecca Salerno on October 23, 2012 Reply
    • Hi Rebecca, I’d reheat it at 300 degrees. Hope your family enjoys it!

      - Jenn on October 25, 2012 Reply
  • Followed this recipe exactly, but I did mince the onion by hand. The glaze was delicious and added just the right sweet and sour touch to the turkey meat. This meatloaf was served to the family along with yukon gold mashed potatoes, steamed carrots and sauteed spinach. Moist, tasty and a crowd pleaser.

    - Liesel on October 4, 2012 Reply
  • Please tell Amy Simonson it’s really not a good idea to freeze her new baby….or maybe she should just proofread what she writes….I really am kidding you, Amy, I just got such a kick out of your line about the baby and freezing….I’m 87 and a greatgrandmother of 8, and this just made me smile but I knew what you meant!!

    - Shirley on September 8, 2012 Reply
  • This was absolutely delicous! I made it for a group of 10 and everyone loved it. It satisfied everyones taste buds and food preferences. I added about 2 pounds more of ground turkey so it would feed more people. I also made it ahead of time before I baked it and it set up well in the fridge overnight. I didn’t have time to sauté my onions so I grated them and added to the mix. It turned out well. Thank you, it’s one of my favorite recipes now!

    - Raechelle on June 23, 2012 Reply
  • This recipe has become a staple, with a few simple changes. I add a few shakes of crushed red pepper and granulated garlic, plus I grate the onion to distribute it more evenly through the meatloaf. Even better, stuff the mixture in bell peppers and roast for 45 minutes (until it reaches 165 degrees). Serve with either the glaze or a good marinara and it is fantastic.

    - Adrian on June 20, 2012 Reply
  • This looks like a great idea to jazz up a rather boring dish. THe bbq sauce will surely add alot.

    - TJ on May 19, 2012 Reply
  • I have to say, I’m not really a meatloaf fan, but this recipe has made me one! My husband didn’t even know it was turkey!! This has become one of my standard menu items. I just had a baby and have learned that it freezes really nicely. One for tonight and dinner for next week’s already done! Thanks for another great one!

    - Amy Simonson on May 15, 2012 Reply
  • This looks delicious.

    - Tom M. on May 15, 2012 Reply
  • Hi I just made this and it was delicious! Definitely a hit with the family! Thanks for sharing. I was wondering if you had any idea what the caloric value per serving was? Thank again!

    - Megan on March 5, 2012 Reply
    • Hi Megan, So glad you enjoyed the recipe! Unfortunately, I’m not sure about the calories but I know there are site that allow you to plug in recipes for nutritional data. Hope that helps.

      - Jenn on March 6, 2012 Reply
  • I have dont this recipe both ways, with Turkey as well as ground beef.
    If you are in a pinch, I have used manwhich bbq flavor, it is not as good but the kids loved it!

    - Josie on March 5, 2012 Reply
  • This is the recipe that got me hooked on this website. You won’t miss the beef. The turkey is so moist and flavorful. Yum

    - Diane on March 2, 2012 Reply
  • I can not wait to make this for dinner tonight. Exactly what I’ve been looking for!

    - Lisa on March 2, 2012 Reply
  • By far my favorite meal! I mix it up using turkey one time and beef/pork the next time I make it. It also makes great meatloaf sandwiches the next day for lunch.

    - Mike on March 1, 2012 Reply
  • Great healthy way to enjoy meatloaf. The glaze is like the icing on the cake.

    - Linda on March 1, 2012 Reply
  • This too, has become a staple. We don’t eat much beef in my house but like old fashioned beef type recipes, so finding good recipes to compliment turkey/chicken is a must. This is it for meatloaf, turkey never tasted so good!

    - Marissa Pacelli on March 1, 2012 Reply
  • I’ve never made meatloaf before, but I gave your recipe a go, and boy was it delicious! Thanks for continuing to provide healthy but delicious recipes!

    - Sandy on March 1, 2012 Reply
  • This meatloaf recipe has become a staple for a weekend meal in my house. The loaf stays very moist, while the barbecue sauce is tangy and delicious. For a family of three, I usually half the recipe.

    - Christen G. on March 1, 2012 Reply
  • This recipe was amazing! I also tried it with ground chicken and it tasted just as great!!

    - Ashley on March 1, 2012 Reply
  • Another wonderful recipe….My husband & daughter don’t eat red meat so no meat loaf for the rest of us meat eaters…lol…I’ve tried other turkey meatloaf’s, they were dry & tasteless…Not this one! My daughter doesn’t really like any kind of meat, but I made her try it & she ABSOLUTELY loved it. Actually, every one loved it. I did add 1 tsp of Worcestershire sauce in the bbq sauce & it took the bold ketchup taste away; Other that that I followed the recipe. I will be making this again. Thanks!

    - Joy on June 15, 2011 Reply
  • Made this tonight and it was so easy and me and my husband LOVE it !! Thanks for giving us an amazing lowfat alternative to a family favorite.

    - Rose Harper on April 2, 2011 Reply
  • I use sundried tomatoes in my meatloaf along with fresh herbs and some grated parmesan cheese. This recipe looks yummy!

    - Kristina N. on February 14, 2011 Reply
  • This is so great! I made it for dinner the other evening and had leftovers in the most delicious sandwich for lunch. Plus, I put the extra meatloaf in the freezer for a meal next week! Brilliant!

    - Sarah on January 13, 2011 Reply
  • love love the bbq turkey meatloaf. huge hit here!! thank you!

    - Lisi on January 10, 2011 Reply
  • Who knew turkey could be so tasty?! My family loved this…will definitely be a regular at our house. Thanks!!

    - Lynne on December 2, 2010 Reply
  • fabulous recipe! looks terrific and yummy..on new years eve i prepare like that recipe thanks for sharing.

    - business legal advice on November 24, 2010 Reply
  • yummm!!!thanks jenn! you always come to my rescue! xoxo’s happy thanksgiving! Hope you have a great one!

    - tanya on November 24, 2010 Reply
  • yum. looks great!! going to make this right after the holiday 🙂

    - lisi on November 22, 2010 Reply
  • Wow…made this last night and it was terrific! My kids gobbled it up!

    - Sharon on November 19, 2010 Reply
  • Delicious! I love the lightened up version for meatloaf

    - leslie on November 18, 2010 Reply
  • This sounds really yummy. I grate my onion when making meatloaf. It seems to get it to the perfect consistency. (Onion paste doesn’t work so well in meatloaf – as my experience has shown) And the moisture from the onion helps to keep the turkey from drying out.

    - My Man's Belly on November 18, 2010 Reply
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