Turkey Meatloaf
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Juicy, flavorful, and topped with a tangy-sweet glaze, this turkey meatloaf recipe is easy enough for a weeknight and comforting enough for Sunday dinner.
The challenge with any turkey meatloaf recipe is keeping it moist and flavorful without relying on lots of added fat. My solution is to start with 93% lean ground turkey, sauté the onions and garlic before adding them to the meat, and mix some of the tangy-sweet glaze right into the loaf. The result is juicy, flavorful meatloaf with a beautifully glazed top.
Also important: I shape the mixture into two free-form loaves rather than baking it in a loaf pan, which has several benefits. It gives you more surface area for the glaze, allows the edges to brown nicely, and lets excess fat cook off rather than collect around the meatloaf. The smaller loaves cook more quickly, too. Serve with mashed sweet potates and a green vegetable for an easy, comforting dinner.
“My husband gave this a 10, and I loved it too! I loved that I could freeze one for another night’s dinner.”
What You’ll Need For this Turkey Meatloaf Recipe
- Ketchup, brown sugar, apple cider vinegar & Dijon mustard: Make the tangy-sweet glaze that goes both into the meatloaf and over the top. The portion mixed into the meat adds flavor and moisture, while the rest caramelizes as the meatloaf bakes.
- Onion & garlic: Sautéing the aromatics before adding them to the meatloaf softens their flavor and ensures there are no crunchy bits of onion in the finished loaf. Chop the onion quite finely so it blends into the meat mixture.
- Paprika, thyme & Worcestershire sauce: Add savory depth and seasoning to the mild turkey. Worcestershire is especially helpful here for giving the meatloaf a richer, meatier flavor.
- Eggs & Italian-seasoned breadcrumbs: Bind everything together while helping the meatloaf stay tender. The seasoned breadcrumbs also add another layer of flavor.
- 93% lean ground turkey: The right balance for meatloaf—lean enough to keep things light but with enough fat to stay juicy. I’d avoid 99% lean turkey breast, which is much more prone to drying out.
- Fresh parsley: Optional, but it adds a nice pop of color and freshness when serving.
- Jump to the printable recipe for precise measurements
How To Make Turkey Meatloaf
Make the glaze: Stir together the ketchup, brown sugar, vinegar, and Dijon. You’ll use some in the meatloaf itself and save the rest for the top.
Cook the aromatics: Sauté the onion until soft, then add the garlic and seasonings and cook briefly until fragrant. Let the mixture cool a bit before adding it to the turkey—you don’t want to mix hot vegetables into the raw meat.
Make the meatloaf mixture: Gently combine the turkey with the cooled onion mixture, breadcrumbs, eggs, Worcestershire, and some of the glaze. Mix just until everything comes together; overmixing can make the meatloaf dense.
Shape, glaze, and bake: Shape the mixture into two free-form loaves and spread the remaining glaze evenly over the top. Bake until cooked through and nicely browned around the edges.
Rest and serve: Let the meatloaves rest briefly before slicing so they stay juicy and hold together nicely. Scrape the fat away from the loaves, transfer to a platter, and slice. Leftovers make excellent meatloaf sandwiches and freeze well, too.
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Video Tutorial
Turkey Meatloaf
Ingredients
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 lb 93% ground turkey
- ¾ cup Italian seasoned breadcrumbs
- A few springs chopped fresh parsley, for garnish (optional)
Instructions
- Set oven rack to middle position and preheat oven to 350°F (175°C). Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
- Make the Glaze: In a small bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
- Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
- In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
- Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in (4 cm) high x 6 in (15 cm) long x 4 in (10 cm) wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
Notes
Pair with
Nutrition Information
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, Edamam.com. 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.
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My aunt sent me this recipe and got me hooked on Once Upon a Chef. The sauce is so delicious I would suggest doubling it.
This has quickly become a family favorite. I always take advantage when the ground turkey goes on sale and make this recipe right away. Since it’s just my husband, our 18mo and myself we only need one and it’s plenty for dinner and on bread for lunch the next day. I typically wrap the second meatloaf in plastic wrap and freeze it for another night. Freezes beautifully and reheats well in the oven. I even make this for when my friends come home from the hospital with new babies. A home cooked meal is always a welcome gift. Thank you so much for this recipe. As a busy working mom, I love anything that can be frozen and reheated at a later date. Highly recommend.
This was my first try at making “turkey” meatloaf. My husband always asks me..”have you thought about dinner?” When I told him meatloaf, he kinda sighs and says OK. Wow did he get a surprise! He said to use this recipe for now on… I don’t think the second loaf will make to the freezer. Next time I will make extra sauce! I served it with broccoli and oven broiled baby yukon potatoes. Yum!
Wow, this looks incredible! I will have to try this. Have you ever substituted oats?
Hi Carrie, I can’t say that I have. If you try it, please LMK how it turns out!
I made this today, and just finished eating some. My plate is still right here…it’s delicious! Thank you, so much, for the recipe. I love recipes that just flow. Like the mixing of everything while the onions and garlic cooled. It just flows nicely, while being quick & easy.
P.S. I got seconds before posting, lol.
Nothing says comfort on a cold (especially New England!) evening like family and this delicious meatloaf! The recipe is easy to prepare with clean up that matches. Turkey meat also makes this a healthy dinner option. And what could be better than leftover meatloaf with tangy glaze to make a hearty lunchtime sandwich or a second wonderful supper!
This turkey meatloaf recipe is our absolute favorite, hands down. The texture of the meatloaf is not too heavy, and the flavors of the loaf and the glaze are delectable. I like how the recipe makes two meatloaves, so there is plenty for everyone in my family, and leftovers as well. I serve it with Jenn’s cauliflower puree! Yummy!
So honestly I do not care for meatloaf but my husband loves it. But he was hesitant about a turkey meatloaf. So I decided to give this a try, knowing I can always count on Jenn-and once again she delivered, this was extremely moist and flavorful. I love baking it on a baking sheet, instead of loaf pans. I used parchment paper instead of tin foil. We both enjoyed it and our 18 month old granddaughter kept asking for “more!”
What a delicious recipe!!! Without question, this is the best turkey meatloaf recipe out there. Perfect for a cozy winter evening. Thanks Jenn!
We had this last night. I had not made it for a long time and am wondering why I took so long to make it again. It is delicious. I paired it with the make ahead mashed potatoes from your site — also delicious. Thanks for helping me put together a yummy dinner for my family.
I have a number of recipes that are my “go to” and this one is top on my list. I’ve made it with ground turkey and turkey sausage but if I can’t find turkey sausage I’ve just doubled the ground turkey and it comes out great. I don’t use jar sauce but have a quick 20 minute Homemade tomatoe sauce using Pomi tomatoes. They also freeze well!