Turkey Meatloaf
This post may contain affiliate links. Read my full disclosure policy.
A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
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 making a good turkey meatloaf is to add 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 I also add some of the sweet and tangy glaze directly to the meatloaf mixture, which makes the meatloaf 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. Naturally, leftovers make excellent meatloaf sandwiches.
“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.
What you’ll need To Make Turkey Meatloaf
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.
You may also like
- Meatloaf (Family-Style & Mini Loaves)
- Italian Meatloaf
- Turkey Meatballs in Marinara Sauce
- Spaghetti and Meatballs
- Pan-Seared Turkey Burgers
- Turkey, Spinach & Cheese Meatballs
Video Tutorial
Turkey Meatloaf
A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This is the best turkey meatloaf in the world. I have been making it for years and it’s my to-go, foolproof meal anytime I have company. It’s absolutely delicious and everyone always loves it. I do increase the portion of the glaze a bit as it’s so delicious and bake it a little longer than recommended. You won’t be disappointed!
Three word review: It. Is. Amazing!
I mixed ground beef with turkey and went from there. It’s an easy recipe to follow and the results are, as noted above, amazing!
Wonderful recipe! I did make a few modifications for dietary preferences to be Grain Free and food sensitivities.
Swapped out Swerve brown sugar to reduce sugar, swapped paprika with oregano, swapped Worcestershire with balsamic vinegar & used Grain Free cracker crumbs. Also added in about 1/3 cup finely chopped carrots to sneak in some veggie. My husband gave it a 10 ! So moist and yet still held together perfectly. Thank you for sharing the recipe. It will be a go-to for me in the coming winter months!
…I’ve made this recipe twice now… and amazing both times. I make mini meatloaves in muffin tins… 1/2 recipe makes 6 mini meatballs. Thanks for sharing ❤️
Hi Jen, this is our go to meatloaf recipe for years now! I am hoping to make it for company this weekend. Should be ok to make ahead and then bake the next day you think? Thanks!
Yep, that’s perfectly fine (and glad you like it)!
It’s ok, but too smokey tasking for me.
Hi there, I’m going to make this and I’m wondering if I can put it all in a meatloaf pan.
Thank you!
Sure – enjoy!
My husband and I thoroughly enjoyed this turkey meatloaf —even better than ground beef due to seasonings. Thank you!
Hi Jenn. What is the Worchester sauce for, and can I substitute anything for it?
Hi Peter, it adds some depth and umami flavor to the meatloaf. Soy sauce would work well as a substitute. Hope you enjoy!
How long to cook if I use 3lbs of ground turkey
Hi Rissa, Assuming you’re making 3 meatloaves with it, it should take the same amount of time. To remove any guesswork, test for doneness with an instant-read thermometer. The meatloaf is done when it hits 165°F. Enjoy!
Delicious. I used ground turkey and pork.