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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This is the BEST Turkey Meatloaf recipe I’ve tried. Definitely a cookbook keeper! I loved the BBQ glaze. The only thing I would omit is the Thyme. (I’m not a fan). Looking forward to tomorrow’s meatloaf sandwiches! YUM!!
This recipe was a hit! I altered it slightly (used a pre-made bbq sauce for the glaze, and didn’t have Worcestershire sauce, so instead used equal parts soy sauce/tamarind concentrate/distilled white vinegar; also added a dash of chili seasoning). It turned out tender and exploding with flavor! Combined it with a cauliflower mash for a perfect Sunday evening meal.
This was the best meatloaf I have ever eaten. I’ve been making beef meatloaf with beef gravy for years — never again. This turned out so juicy and flavorful, not at all bready, and I loved the homemade BBQ glaze. Everyone in my house devoured it and made me promise to make this meatloaf version from now on. Oh, and the directions and cook time were spot on and well written. Thanks for the great recipe!
I’ve never added a review…to any recipe. This. Was. Amazing.
I made it after a late shift and thought I’d take a couple of bites and go to bed. Nope. I’m ashamed.
🙂 Glad you liked it!
The turkey meatloaf was positively scrumptious! Rave reviews from my dinner guest.
I am a big fan of JS, but this recipe was a bit of a disappointment. Not even the most delicious ingredients could compensate for the blandness of the turkey meat.
All the reviews are amazing, I must clearly have done something wrong! So sorry Jenn, feel free to delete my review! ACF
I agree. I’ve made so many other recipes that turned out great but the turkey didn’t bind and was mushy. I had to throw it out. I have no idea what I did wrong!
Hi Janine, I’m sorry this didn’t work out for you and am happy to help troubleshoot. Did you make any changes to the recipe?
Made this tonight and it was a big hit! So delicious and I used 100% lean ground turkey too. Looking forward to sandwiches tomorrow! This will be my new go to meatloaf recipe! Thank you again Jenn!
What do you recommend for egg substitute. Daughter has an egg allergy.
Hi Jen, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute. Hope that helps!
Thanks Jenn! I will definitely try the carbonated water sometime! Sounds interesting. 🙂
I haven’t tried this yet, but plan on making it tonight. Can I use only ground beef for this recipe? Also how will it turn out if I put in on a cookie rack in the oven so the fat drops on the aluminum foil?
Yes and yes. 🙂 I’d love to hear how it turns out!
I made this last night using ground beef and ground chicken (all I had) and put the loaves directly on the aluminum instead of getting a cookie rack dirty. It was FANTASTIC! It was my first meatloaf and I absolutely couldn’t stop eating it. I did use Gluten Free Udi’s bread crumbs that I made with some italian seasonings
So glad it turned out nicely – thanks for the follow-up! 🙂
Excellent meatloaf!
I followed the recipe exactly except for a couple of additions. During the onion sweating I added just a pinch of salt and some fine ground white pepper. I also didn’t have any Italian style bread crumbs but rather used some homemade sourdough wheat crumbs.
I prepared the 2 small loaves as suggested but in a disposable foil pan and then put them in my kettle smoker. I didn’t add any hardwood for smoking but simply allowed the smokiness from the lump charcoal add its own bit of smokiness. Baked them in the smoker at about 375F. for approximately 50 minutes, internal temperature actually got away from me a little and I pulled them off at 185F. internal temp. I was planning on pulling them at 170 or so and let the carryover continue but at 185F. I removed them and covered with foil to rest.
They were delicious and moist and held up great to slicing. This is definitely a keeper recipe and next time I will add a bit of pecan wood to the fire to intensify the smoke.
Great recipe, thank you Jenn.
PS: My wife has always made the meatloaf in the oven but she agreed that this was delicious and being able to keep the oven off on a hot afternoon just made everything more enjoyable.