Turkey Meatloaf
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Looking for the best turkey meatloaf recipe? This version is packed with flavor and moisture, thanks to sautéed onions, garlic, and a sweet-tangy glaze—perfectly delicious and kid-friendly, too!
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 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 this turkey meatloaf with sautéed onions and garlic, and also add some of the sweet and tangy glaze directly to the meatloaf mixture, making it extra 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. The dish pairs well with mashed potatoes, baked potatoes, or mashed cauliflower and a vegetable (think French green beans, roasted carrots, or roasted Brussels sprouts). Naturally, leftovers make excellent meatloaf sandwiches.
Table of Contents
“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. Or for more meatloaf recipes, check out my classic and Italian versions.
What You’ll Need To Make Turkey Meatloaf
- Ketchup – Forms the base of the glaze, adding a classic, slightly sweet tomato flavor.
- Dark brown sugar – Adds rich sweetness and depth to the glaze.
- Apple cider vinegar – Brings acidity to balance the sweetness in the glaze, brightening the flavor.
- Dijon mustard – Adds a tangy kick, enhancing both the glaze and the meatloaf.
- Olive oil – Used to sauté the aromatics, adding richness to the meatloaf.
- Yellow onion and garlic – Add moisture, mild sweetness, and an earthy aroma as the savory foundation.
- Paprika and dried thyme – Bring a warm, smoky, and earthy flavor that complements the turkey.
- Worcestershire sauce – Adds umami and richness, enhancing the meatiness of the turkey.
- Eggs – Bind the meatloaf together, providing structure and moisture.
- Ground turkey (93/7) – Use 93/7 for a lean yet tender meatloaf.
- Italian seasoned breadcrumbs – Add body and help absorb moisture, keeping the meatloaf juicy and firm.
- Fresh parsley – For a fresh, colorful garnish.
- Jump to the printable recipe for precise measurements
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.
Make-Ahead & Freezing Instructions
To make this turkey meatloaf ahead of time, start by preparing both the glaze and the meatloaf mixture as instructed. Shape the meatloaf into loaves on a foil-lined baking sheet, but hold off on adding the glaze. Cover the unbaked loaves tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, preheat the oven, remove the plastic wrap, and spread the glaze over the loaves. Bake as directed, keeping in mind that you may need a few extra minutes since the meatloaf will be cold from the fridge. The baked meatloaf can also be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator overnight and then reheat it in a 300°F-oven until hot in the middle.
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Video Tutorial
Turkey Meatloaf
Looking for the best turkey meatloaf recipe? This version is packed with flavor and moisture, thanks to sautéed onions, garlic, and a sweet-tangy glaze—perfectly delicious and kid-friendly, too!
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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Another go to recipe from Once Upon a Chef. Big hit with my husband and teens.
Yet again, you never fail. Freaking amazing and my family loves it (so do I). You have made cooking very exciting for me again. Love to know that whatever recipe I try, it always turns out delicious!!
My husband has an allergy to beef, pork, lamb and venison. — or any meat from 4-legged animal. That leaves us with chicken, turkey and seafood. He misses meat but never complains. I made the BBQ turkey meatloaf and he loves it. He likes to take leftovers and make sandwiches. We both love it and probably more than meatloaf made with beef and pork!! Never a miss with Jennifer. Cannot wait for cookbook.
This recipe is INCREDIBLE!!!
My husband poo-pooed my idea to make a turkey meatloaf right off the bat, but when he got a taste of this he asked to have it AGAIN in the same week!
Truly amazing and flavorful! The only thing I added was a smidge of finely-diced red bell pepper because I had some to use up — it gave the loaf a tiny hint of sweetness, which was excellent!
Thank you!!
Hi! I have a hankering for meatloaf and this looks delicious! Would omitting the onions be a big mistake? Not a big fan, but can tolerate them if necessary to the recipe. Thanks!
Hi Lori, I would recommend sticking with the onions here as they add nice flavor to the dish. You will be sauteeing them which removes any bite (and they also add some moisture to the meatloaf). I’d love to hear what you think if you make it!
OMG! This recipe is amazing! The meatloaf was so moist and delicious! I didn’t go exactly by the recipe, I used Sweet Baby Rays BBQ sauce instead and I did not only mince onions I minced bell peppers as well. I added garlic powder to the mixture because I didn’t have any garlic and it still turned out delicious! The best meatloaf I’ve ever made, so moist and flavorful!
My husband and I are preparing for a ski trip with our daughter and son in law. We want to eat a few meals in, so I made this last night ( always want a test run before I serve anything new! ) Fabulous flavor and texture! I thought I would have preferred beef, but was unable to find 93/7 , so I used 85/15 good quality ground turkey. The combination of flavors… sweet, savory and just enough mild heat from the black pepper were perfect! The only thing I will do when I make it for vacation will be to double it! I’m sure after a day on the slopes, we will all want a lot of it!!!
I have made this meatloaf twice now, and my family loves it! We have substituted lean ground beef for turkey.
The first time I made it, I forgot to sauté the onions first and the second time I did. I would agree that you don’t want to hand chop the onions but would rather have them chopped in a chopper so that the meatloaf doesn’t fall apart.
We don’t make two loaves so we halve the recipe. We find that one loaf provides 6 servings so definitely good for leftovers or if you make the full recipe it is great so that you can freeze it for use at a later date. This is definitely my go-to meatloaf recipe!
Easy and Tasty! And it satisfies the “real” meat lovers at my house. One can make it ahead and keep in the frig until it’s time to bake. I have made it with a higher fat turkey with good results, but I prefer the lower fat. Reducing or using no salt also still yields a tasty loaf. When you consider the other ingredients like ketchup, Worcestershire sauce, and mustard, there is plenty of “hidden” salt already.
This is a general question: Is there a way to know which of your recipes I’ve reviewed? I’m forgetting which ones I’ve tried and reviewed and which ones I haven’t. If this is a time consuming request for you, just let me know. I’ll just have to keep better track! Thanks.
(I’m going to write a review on this recipe next…I don’t think I’ve done one.)
Hi Maret,
Unfortunately, there’s no easy way to see which recipes you’ve already reviewed. So sorry!