Turkey Meatloaf
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Looking for the best turkey meatloaf recipe? This one’s packed with flavor, perfectly juicy, and topped with a sweet-tangy glaze. It’s kid-friendly, too.
Swapping ground turkey for ground beef is a great way to make meatloaf a little healthier, but ground turkey can be tricky—it’s often dry and bland. The key to a good turkey meatloaf recipe is adding flavor and moisture without adding fat, which would defeat the whole purpose of making it lighter. I season my turkey meatloaf with onions and garlic, and also add some of the sweet and tangy sauce directly to the meatloaf to make it extra flavorful and juicy.
One tip if you’re making this for kids: chop the onions very finely—most kids aren’t fans of finding bits of onions (or anything else!) in their dinner. Serve the meatloaf with mashed potatoes, baked potatoes, baked sweet potatoes or mashed cauliflower for comforting meal.
“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, dark brown sugar, apple cider vinegar & Dijon mustard – These make up the glaze: ketchup adds that classic tomato flavor, brown sugar brings sweetness, vinegar adds brightness, and Dijon gives it a tangy kick.
- Olive oil, yellow onion & garlic – The aromatic and flavorful base of the meatloaf.
- Paprika, dried thyme & Worcestershire sauce – These seasonings add warmth, smokiness, and umami, enhancing the flavor of the turkey.
- Eggs & Italian seasoned breadcrumbs – Bind the meatloaf together and keep it moist and tender with the right amount of structure.
- Ground turkey (93/7) – Lean but not too lean; 93/7 gives you a moist, flavorful meatloaf.
- Fresh parsley – For a pop of color and fresh finish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the glaze. In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and mustard until smooth.
Step 2: Cook the aromatics. Next, heat the olive oil in a small pan and add the onions. Cook until they’re softened, then stir in the garlic and cook for another minute or two.
Step 3: Make the flavor base for the meatloaf. In a large bowl, whisk together 1/4 cup of the glaze, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs until well combined.
Step 4: Add the rest. To mixing bowl, add the onion mixture, bread crumbs, and turkey.
Step 5: Mix it all together. Use your hands to mix everything until well combined.
Step 5: Shape the meatloaves. Form two loaves directly on a foil-lined baking sheet and spread the remaining BBQ glaze over top.
Pro Tip: Skip the loaf pan—free-form meatloaf is easier to clean up, and the excess fat has room to cook off for a healthier meatloaf.
Step 6: Bake. Pop the meatloaves in the oven and bake for 40 to 45 minutes, or until cooked through.
Step 7: Slice and serve. Scrape the fat away from the loaves, transfer to a platter, and slice. The cooked meatloaf will keep in the fridge for several days and can be reheated in the microwave. Leftovers make excellent meatloaf sandwiches and freeze well, too.
More Ground Turkey Recipes You May Like
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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I don’t think I’ve ever left a review for a recipe but I just had to with this one. This turkey meatloaf was AMAZING! So flavorful, moist (apologies to those who hate that word!) and easy to make. I’ve already sent the recipe to my mom and sister and will be making this for my boyfriend who isn’t a meatloaf fan – I think this one will convert him!
I guess everyone can’t like everything. Followed exact recipe. Not dry. No one liked it. It’s quite similar to one of my own recipes…no one liked that very much either. Sweetness, too much thyme, who knows. Those who love it, enjoy! Will continue to try your other recipes Jenn. You probably won’t like some of mine either.
This is the BEST turkey meatloaf I’ve ever had… no exaggeration!! I am so excited for my meatloaf sanwich lunch today! Thanks Jenn.
I made this recipe exactly as written and it was AMAZING. Even my picky teenage son loved it and he has never liked meatloaf. So moist and tender. Thank you so much. We will use this recipe for years to come.
I made this for Sunday dinner, Hubby said this was the best Turkey meatloaf he’s every had. So happy I tried your recipe I will double the glaze next time I make it.
Jenn,
Am I missing something? What is the white stuff in the bowl in your picture?
I don’t see it in the list of ingredients.
Jack
Hi Jack, there are two ingredients that you may be seeing — either the sauteed onions or the bread crumbs. Please LMK if you need any more clarification. 🙂
Hi Jack, I’m making this recipe right now and had to look back at picture, it looks like salt to me… correct me if I’m wrong
Shannon
Another great recipe. This will now be my go to recipe and I’ve tried many! I can always count on your recipes. Easy to follow and delicious. Thank you, Jen, you came through again!
I’ve never made a meatloaf with turkey. Tonight I prepared your recipe for Turkey meatloaf and it was absolutely delicious! It was very easy to prepare and all of the ingredients I had in my pantry except for the turkey. It was a big hit!
I am not one to stick to one recipe on just about anything, but I have used Ina Garten’s turkey meatloaf recipe exclusively for at least 15 years, but…I think this is going to be my new favorite. The only thing I did differently was use about half the sugar. The flavor is fantastic. Thank you for sharing this recipe with us all. I’m sure it’ll continue to become a favorite for many.
Nutritional values?
Hi Dawn,
If you scroll down, immediately under the box with the full recipe, you’ll see nutritional information. 🙂