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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One of my favorite OUAC recipes. Have made many times exactly as written. I now double the sauce and cook the extra down a bit in a sauce pan while the meatloaf is in the oven.
Hi Jenn,
If I make this using 3 pounds of turkey and increase the other ingredients proportionally, would you recommend increasing the amount of glaze too?
Thanks!
Yep – hope you enjoy!
Yes. I’ve done it several times using 3 lbs. of turkey.
Made this today and It was very tasty. The bbq sauce was the best. Can’t want for tomorrow for a meatloaf sandwich.
Hi Jen! Is there anything else you can substitute for the eggs? My daughter is allergic to them. Thanks!
Hi Melissa, 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 recipes would also work with some kind of store-bought egg substitute. Hope that helps and that you enjoy!
Flax eggs work great in meatloaf- 1tbsp ground flax, 1.5tbsp water. Mix and let sit about 5 minutes.
The best meatloaf I have ever tasted and I have made a few they didn’t compare to this one so thank you for the recipe 👏
This meatloaf was delicious. I served it with your creamy mashed potatoes. I was concerned with how moist the mixture was before baking. However, it turned out fine. The kids loved it and so did my husband. I will definitely make this recipe again.
Hi Jenn,
I was planning on making this for dinner and just realized I don’t have dried breadcrumbs. I do have bread to make fresh breadcrumbs, and Saltine crackers. Can I substitute one of these for the dried crumbs and if so, which do you recommend?
Hi Leslie, I’d probably go with the crackers. Please LMK how it turns out!
Hi- freezer question. Can you also make this ahead of time and freeze uncooked? Then pull out of the freezer, thaw, and then cook for the full time at 350 degrees? Thank you!
Sure, Courtney, that should work. Please LMK how it turns out!
Used ground turkey breast and store bought BBQ sauce. Super moist and delicious!
Hi Jen – sorry for the late reply. I actually just used uncooked oatmeal (easier and faster than crushing the crackers) in place of the breadcrumbs and it turned out great! I’ve made the recipe a couple of times before, and I didn’t noticed a difference in texture/taste this time. Thanks for all of your delicious recipes!
Hi Jen – sorry for the late reply. I actually just used uncooked oatmeal (easier and faster than crushing the crackers) in place of the breadcrumbs and it turned out great! I’ve made the recipe a couple of times before, and I didn’t noticed a difference in texture/taste this time. Thanks for all of your delicious recipes! (P.S. I tried submitting this reply before but it looks like it ended up in another part of the review postings – oops.)
Glad it came out well — thanks for the follow-up!
Turned out great! I am surprised everyone here is halving the recipe. I doubled it! I used a 3 lb package of 93/7 ground turkey and added a pound of chopped mushrooms to get to 4 lbs. I doubled everything except for the onion and garlic (mainly because my husband prefers less onion and garlic). If you want to add the chopped mushrooms, add them to the onions at the beginning on the stove. The mushrooms add umami meaty flavor without drying out the loaves and save on some calories. I also did 3 teaspoons of regular paprika and 1 tsp of smoked paprika instead of 4 teaspoons of regular paprika because I wanted to add a hint of smoke without overwhelming the rest of the flavors.
Made this last night for the first time and it was delicious! I’ve made many turkey meatloaves and none compete with this one. Adding the 1/4 cup of the bbq sauce to the mixture then topping it with the rest adds so much flavor. Served it with cauliflower purée and a salad. My husband and I absolutely loved it. Thank you!
Jenn, turkey…what does 93/7 mean
More white or more dark
Hi Carol, That means 93 percent lean meat and 7 percent fat (so more light than dark). Hope that clarifies!
So I made this and its ridiculously delicious!!! Jen, I have one question……When is your next book coming out? You’re my go to for great recipes.
So glad you like the recipes! I have a cookbook coming out Fall 2021. Thanks for inquiring! 🙂