Turkey Meatloaf

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.

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.