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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Just made again for Thanksgiving instead of a traditional turkey.
I don’t eat red meat anymore so have made this recipe at least a dozen times, probably more. This is the closest to a recipe that I had and unfortunately lost. I make the recipe as is except that I add chopped and sauteed mushrooms and one chopped and sauteed apple for a little sweetness, usually a honeycrisp but any finely chopped apple will do. I stock up on ground turkey when it’s on sale so I always have it available. Love the leftovers in a sandwich with mayonnaise and Dijon mustard. This is a keeper for certain!
I made this instead of Turkey for Thanksgiving lunch and everyone loved it! (I was just tired of spending so much time making a Turkey and listening to people say it was their least favorite meat. Well, today everyone in the room was going on and on about how delicious the meatloaf was. LOL
We love this so much, but wondering if anyone has successfully made this in an air fryer? If so, what temperature and for how long?
I’ve used many of your recipes. All of them have been excellent! I’ve slightly adapted this recipe for Weight Watchers, using half-and-half brown sugar, 1/4 c instead of 1/3 c, and used Marinara sauce instead of ketchup in the glaze. It’s 4 points for 1/6 of the recipe. I’m wondering if 2 loaves were meant for 6 servings, or each loaf serves 6?
So glad you like the recipes! It’s a total of 6 servings, so each loaf serves 3 (they are generous portions). Hope that clarifies!
Jenn, we use your recipes nearly daily. In fact, I have left over ground turkey in my fridge because we made your turkey burgers. They were the first turkey burgers we’ve ever liked! I’m wanting to use up the ground turkey and found this recipe for meatloaf. The 1 pound of turkey I have isn’t enough to feed our large family. Could I add ground pork to it? I know that isn’t super healthy but I’m trying to make something my kids will eat. 🙂 Or should I just buy more ground turkey? Thanks very much.
Hi Amanda, Glad you enjoyed the burgers! Yes, it’s fine to use ground pork to supplement the turkey. 🙂
I did sub in 1 lb ground pork. It was delicious! Thank you for giving me the confidence to give it a try.
So glad it came out well — thanks for taking the time to report back!
Jen,
I love your regular meatloaf recipe( haven’t tried the turkey one yet), but the glaze on the turkey recipe sounds amazing. Could I use the turkey glaze on your beef meatloaf?
Sure!
Hi Jen! How long will this last in the fridge? I made this Sunday/Monday and wondering if it’ll still be good tomorrow.
I think you could get away with eating it tomorrow but I’d be hesitant to go beyond that.
Hi,
Am I the only one confused? In the picture, it shows the onions added to the glaze mix and in the directions, the onions are added to the mix, which I did.
Making it tonight and I’m sure it will be delicious no matter what!!!
Hi Debbie, sorry for any confusion (and you did the right thing 😊). What you see in the picture is 1/4 cup of the glaze mixture added to the bowl with the other ingredients that will go into the meatloaf. The onion and garlic mixture is then added into that prior to the breadcrumbs and turkey. Hope that clarifies and that you enjoyed!
This was incredible! Juicy and tasty! Will definitely be making again thank you.
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 will be making this again. I loved that I could freeze one for another nights dinner.
Jenn another amazing recipe, thank you!