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. 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 glaze 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, or baked sweet potatoes 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 To Make Turkey Meatloaf
- 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
Generously seasoned and topped with a sweet and tangy glaze, this turkey meatloaf is a healthier, flavorful twist on a classic.
Ingredients
For the Glaze
- ⅔ cup ketchup
- ⅓ cup dark brown sugar, packed
- 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 pounds ground turkey (93/7)
- 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. 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 medium 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 high x 6 in long x 4 in 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.
- Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.
Pair with
Nutrition Information
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- 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, 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 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.
Sounds tasty! I’m currently obsessed with roasted poblanos… I could incorporate them in this meatloaf, right?
Hi Penny, I don’t see why not. Hope you enjoy!
Any idea on how many calories per serving?
Sorry, Cindy, I don’t offer nutritional info for my recipes. But it’s something I’m working on, so stay tuned.
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!!!!!!!
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!
This is my go to meatloaf recipe! My favorite part is the topping, perfect balance of tang and sweet!
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!
Have reposted on Facebook so many times! It’s our favorite! Tasty enough to serve to guests! We call it the gourmet meatloaf!
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.
Hi Becca, Yes, be sure to use 93/7. Hope it comes out next time.
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.
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.