Turkey Meatloaf
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A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
Swapping ground turkey for ground beef is a great way to make meatloaf a bit healthier. However, for all its merits as a low-fat alternative to ground beef, ground turkey can be dry and bland. The key to making a good turkey meatloaf is to add flavor and moisture without adding fat, which would defeat the whole purpose of making it lighter. I season this turkey meatloaf with sautéed onions and garlic, and I also add some of the sweet and tangy glaze directly to the meatloaf mixture, which makes the meatloaf flavorful and juicy. One tip if you’re making this for kids: be sure to chop the onions very finely. My experience is that kids do not like finding flecks of onions (or flecks of anything, really!) in their meatloaf. Naturally, leftovers make excellent meatloaf sandwiches.
“This meatloaf was delicious. It was moist, tasty, and so easy to make. My husband gave this a 10, and I loved it too! I loved that I could freeze one for another nights dinner.”
Looking for more ways to lighten up your classic ground beef recipes? Try my turkey chili, skillet turkey burgers and turkey meatballs.
What you’ll need To Make Turkey Meatloaf
Step-by-Step Instructions
Begin by making the glaze: in a medium bowl, combine the ketchup, brown sugar, apple cider vinegar, and mustard.
Whisk to combine.
Next, in a small pan, heat the olive oil and add the onions.
Cook until softened, then add the garlic and cook for a few minutes more.
Meanwhile, in a large bowl, combine 1/4 cup of the glaze with the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs.
Whisk to combine.
Mix in the onion mixture.
Then add the bread crumbs and turkey.
Use your hands to mix it all together.
Form two loaves on a baking sheet.
Then spread the remaining BBQ glaze over top.
Bake for 40 to 45 minutes. 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.
Scrape the fat away from the loaves, transfer to a platter, and slice.
You may also like
- Meatloaf (Family-Style & Mini Loaves)
- Italian Meatloaf
- Turkey Meatballs in Marinara Sauce
- Spaghetti and Meatballs
- Pan-Seared Turkey Burgers
- Turkey, Spinach & Cheese Meatballs
Video Tutorial
Turkey Meatloaf
A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
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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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!
we found this quite flavourful and it paired well with Spaghetti Squash and Spinach. A new addition to our Favourites index.
Hands down, the most delicious turkey meatloaf recipe out there. I usually make them a day before I serve one and always freeze the other. Just like pasta, this meatloaf tastes better the second day. And it freezes beautifully. Another winner Jenn!
This is the best meatloaf ever and I have eaten a lot of meatloaf in my life! I believe one of the keys is “Cook the onions until softened, then add the garlic and cook for a few minutes more”.
I double the sauce portions because I like it so much.
THIS!!! Is a staple in my home!! My husband loves this recipe and I keep it in heavy rotation. It’s moist, flavorful, and easy to make!
I keep saying I’m going to make and freeze it but it never gets that far!!
I also make double the bbq sauce so we have extra for the leftovers!
Thank you for this wonderful recipe!!
Jenn, my friend introduced me to you and everything I’ve made has been wonderful. This meatloaf is a family favorite. Our daughter is in college and she requests me to make it for her to take back to school.
I made this for a neighbor in a “meal train”. I was THRILLED when she text me a few weeks later for the recipe. She said her picky-eater-son didn’t eat any of the other meals sent over except this one. As a dietitian, I love this recipe because it uses ingredients most of us have in our pantry already and allows for a healthier home cooked meal. Two-thumbs up from me (the RD) and the picky-kid across the street!
Great recipe! Very easy for a weeknight dinner ready in 45 minutes. My mixture was pretty wet so I needed to add more breadcrumbs than expected; probably down le the amount. I really enjoyed it! Even my boyfriend who is not the biggest meatloaf fan thought it was great.
***double
This has become my go to meatloaf recipe. It’s delicious, healthy and soo easy! My family loves it. Leftovers make a wonderful meatloaf sandwich with a bit of horseradish sauce. Thanks Jen for yet another great recipe!
Loved this turkey meatloaf. It was moist and had so much flavor, not boring at all. When we have leftovers, we use it for meatloaf sandwiches the next day. I think the glaze makes it outstanding.
Yummy. You can make smaller individual sized loafs. Better for freezing leftovers too.
My favorite meatloaf of all time! We make it almost every week. Simple ingredients, easy to mix and ready for dinner in no time. I think the barbecue sauce makes it extra special. Thank you for a wonderful recipe.
This meatloaf recipe has become a family favorite year round. Two of our grow children have moved back home during this Covid time and they love making this recipe too.
Thank you!
What an incredible recipe! It has become one of my favorites and truly easy to make. My husband never liked meatloaf before and he loves this one. I like that I can make two loaves and I freeze one for a lazy cooking day. I have made it with a combination of ground dark chicken meat and dark ground turkey which is what I usually have in my freezer.
I keep kosher and I find that I can actually use the ‘no beef’ beef in many of your recipes and the results are equally wonderful.
Thank you for your well tested recipes.
This is one of the best recipes for turkey meatloaf I have ever tried . Even my family who are always commenting “turkey again ? “ really enjoy it .
Especially cold the next day as a brioche bunwich with red onion and pickles.
This is my go to recipe for meatloaf. Its so good. I served this last night along with your cauliflower purée with thyme and steamed broccoli.
My family loves this recipe, as we are only 3 it makes for great leftovers. This meatloaf does not taste like bland ground turkey and comes out wonderfully juicy….very easy to make
This is a go to recipe for our family. Easy and delicious!
This is my go-to meatloaf recipe. Never fails, always delicious.
So easy and so delicious! A winner with the whole family. Have made this several times!
My go to meatloaf recipe!! Love this
This absolutely a five-star. First time I made a meatloaf I’ve never made one before and it was a hit everyone ate the dinner I paired it with some vegetables so I love this recipe and I’m going to make it again
Made your bbq meatloaf it is a family favorite.I have made several of your recipes and love them all.
Wow, Jenn, you’ve done it again! Another great recipe that’s easy and delicious. We don’t eat red meat so I’ve spent years making countless turkey meatloaf recipes that are so dry and bland that my family would only eat them doused in ketchup after they were cooked. Yours is moist, flavorful and yummy enough to serve to company. I use three pounds of ground turkey, adjusting the recipe accordingly, to make three loaves. It freezes incredibly well. I wrap individual loaves in heavy duty aluminum foil placed in Ziploc freezer bags. I’ve even defrosted and reheated loaves and then refrozen leftovers, and it’s still delicious. For anyone who’s given up on finding a good turkey meatloaf, this is the recipe you’ve been searching for.
This meatloaf is really delicious. In fact, I use it as part of our regular rotation for dinners. I’m actually making one tonight and I know my husband will be happy about that. Thanks Jenn for all your good recipes!
Fabulous recipe and so easy to put together
I always make one abs freeze one for when I come home from work
Dinner is made!
I made this meatloaf for my family and they went absolutely wild for it. Hands down the best meatloaf recipe I have ever tried. I was so excited about it that I cut it and put it on a fancy dish! It is so easy but tastes like it is difficult! We used the BBQ sauce for other dishes too.
I love this recipe! My family just asked me to make this again last night. I did cook the onions a bit longer until they were caramelized before I added the garlic and it turned out great.
i used ground bison instead of turkey….. amazing… best part is having leftovers for lunch next few days….
LOVE this recipe! The barbecue sauce really makes you feel like you’re eating a rich beef meatloaf and barbecue feast in one without all the fat of beef. I used meatloaf pans to make mine and doubled the recipe so I could freeze a couple as well. All the Once Upon a Chef recipes are fool proof and so delicious. I also recommend the oatmeal cookies, NY cheesecake and char sui chicken.
Every time I make this recipe it’s perfect. I never make any changes so I am assured a perfect dinner. I am often tempted to try other recipes but why change a good thing.
This makes a delicious meatloaf that is much less heavy than one made with ground beef. I often bake one of the rolls for supper and freeze the other one; it freezes beautifully.
I so appreciate how very reliable all of your recipes are, Jenn. Thank you!
Love this recipe! We don’t eat red meat so this is on my rotation. So moist and flavorful. Any leftovers ?? Makes great sandwiches. Love so many of your recipes💓
Quite possibly the most delicious meatloaf recipe ever! A crowd pleasure and doesn’t leave you wishing it was beef. Add chopped celery for a little crunch texture. And since you’re making it, make a double batch to freeze (you’ll be happy you did)!
So excited to try this one! I love meatloaf but nearly all the recipes I’ve been finding call for mushrooms which I am allergic too. Thanks Jenn! 🙂
We make this recipe at least once a month during the cold months! It’s a family favorite. I swapped up the mustard recently to a spicy beer mustard and it added a nice kick!
Fantastic! I was skeptical about using turkey but this recipe is super moist and sooo much flavour! Definitely my go-to meatloaf. Thanks for all your amazing recipes and tips Jenn!
Absolutely a 5-star recipe. It was so delicious and moist, it will definitely be added to my weeknight meal rotation.
Absolutely delicious and simple to make…
Can this be made without breadcrumbs? We are reducing carbs as much as possible.
Hi Tamekia, I wouldn’t recommend omitting the breadcrumbs. I think the meatloaf will be too wet without them — sorry!
Thank you.
Hi Jenn! I’ve made this recipe countless times and love it! I always make both loaves, except for today. I am wondering if making only one loaf, do I decrease the cooking time? Thanks in advance for your answer! 🙂
So glad you like it! No need to decrease the cooking time if you’re halving it.
Wonderful, thank you!
I have used this recipe for quite some time now & enjoy it so much! The leftovers make a great sandwich. Thank you, Jenn, I appreciate the clarity of your recipes & the results!
I am going to make this using gluten free bread crumbs, but they only come in plain not Italian seasoning. What should I add to the mixture to make up for the lack of Italian seasoning?
Hi MM, You’ll need to add some dried seasonings including parsley, salt, pepper, etc. Here’s a recipe to give you the ratios (although you’ll only need 3/4 cup of breadcrumbs for the meatloaf). Hope that helps and that you enjoy!