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 meatloaf I’ve ever had! My family loved it. Even my picky eater 4 year old had three (!!!) helpings! I’ll definitely be making it again soon.
Ok I don’t even like meatloaf and this was AMAZING!! Seriously I usually avoid meatloaf at all costs but my toddler really likes ground meat and I’m trying to add in new things to serve him so I tried this out. It’s now going into my rotation of regular dinners!
This is a terrific recipe. I changed just a bit by doing half turkey half pork. I left absolutely true to the recipe. It’s so delicious you can serve for guests.
what temperature to bake?
Hi Corina, it should be baked at 350°F/180°C. Hope you enjoy!
I’m really enjoying cooking my way through this website. To be honest this is the first recipe I haven’t loved, but it’s purely a matter of preference. The meatloaf itself is very tasty, good consistency and the seasoning gives it such a hearty flavor that you almost forget it’s Turkey. My issue was the glaze… the BBQ sauce is very sweet. VERY sweet. I like a more zesty BBQ sauce and honestly the only thing I use it on are chicken tenders! But like I said this was a matter of preference, I wiped the glaze of before I put the leftovers away and enjoyed a few reheated meals throughout the week topped with Tabasco/Siracha sauce. Good recipe, prefer her Italian style Meatloaf.
Are there any flops on this website?! This was amazing as usual and an easy prep. Is this really how BBQ sauce is made? Took me 30 years to figure that out. Anyway, I was short for time so I skipped sautéing the onions and garlic. Will try that next time. Thank you for another goodie!!
I’ve been following OUC and cooking up her recipes for at least 10 years. Every recipe I’ve tried has been an absolute hit. This meatloaf recipe is one of my favorites. The flavor is out of this world! The juiciness is perfect. Everything is perfect. I’ve also made it by adding in some diced carrots, spinach, oats, or Irish oats. I change it up each time and each time it’s still perfect.
Currently trying this out in the Instant Air Fryer and hoping to get the temperature right. Currently going with 350 for 20 minutes.
I make this recipe for my family all of the time! It is perfect and they love it. I want to make something to bring to a sick friend and this would be perfect. I was wondering if I could substitute ground beef for the ground turkey as her husband doesn’t like anything but beef. Would anything need to be adjusted in the recipe if I did? Thanks for your help.
Glad you like this! Ground beef should be fine here with no adjustments. Hope they enjoy it too. 🙂
Is it possible to make this with ground chicken instead of ground turkey. If so do I adjust anything?
I’ve never made this with ground chicken, but a few readers have commented that they have, and have been happy with the results. Hope you enjoy!
This is so delicious – great texture and flavors. Not at all your average turkey meatloaf.
Had 3lbs of quality ground turkey meat and didn’t want to risk with the recipe. Of course it worked, turned out moist but not greasy. I had to do little math to scale measures for 3lb of meat. I used to make loaf from a random blog on internet before and it was never great.
hi Jenn – I love your recipes! I want to try this recipe for meatloaf. Could I bake this in mini-loaf pans to create little individual meatloaves? If so, how long would you bake them?
Jane, so glad you like the recipes! I do think you could make this in mini loaf pans. I’d start tracking them at about 35 to 40 minutes. I’d love to hear how they turn out!
Hi Jenn,
I just made this meatloaf and it was a winner! Been making meatloaf for 40 years and I can honestly say this was absolutely the best. I’m going to stick with your recipe going forward. It was a hit with my family!
Your recipes never fail! Thank you!
Mary