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Turkey Meatloaf Recipe
This Turkey Meatloaf Recipe is a healthy, low-fat twist on classic comfort food—baked to juicy perfection and easy enough for any weeknight dinner.
Full Recipe Introduction
If you’ve been craving a wholesome, hearty main course without the heaviness of traditional beef, this turkey meatloaf is your answer. Ground turkey takes center stage, delivering about 30 grams of protein per serving and roughly 40% less fat than beef. I first whipped this up on a chilly November evening, inspired by my grandmother’s old meatloaf but with a lighter spin—perfect when you want comfort without the guilt. It’s topped with a tangy ketchup glaze, studded with fresh herbs, and bound together with breadcrumbs and a touch of milk for moisture. Whether you’re feeding picky kids or hosting a casual dinner, this recipe hits all the marks: healthy, easy, and supremely satisfying.
Why You’ll Love This Recipe
• Lean protein from ground turkey keeps it low fat yet filling
• Ready in about 70 minutes from start to finish
• Simple pantry staples: breadcrumbs, egg, onion, garlic
• Moist interior thanks to milk (or Greek yogurt!) and careful mixing
• Versatile for meal prep—freezes beautifully in slices
• Crowd-pleaser for family dinners or casual potlucks
• Topped with a sweet-savory ketchup glaze everyone adores
• Diet-friendly without skimping on flavor or texture
Ingredients
• 1½ pounds ground turkey (93% lean)
• 1 cup plain breadcrumbs (or panko; for gluten-free, use almond flour)
• ½ cup whole milk (swap for Greek yogurt for extra creaminess)
• 1 large egg, beaten (or flax “egg” for vegan-friendly twist)
• 1 small yellow onion, finely chopped (sweet onion is fine too)
• 2 garlic cloves, minced (fresh adds the best aroma)
• 2 tablespoons ketchup (plus 2 tablespoons for glaze)
• 1 tablespoon Worcestershire sauce (sub soy sauce if needed)
• 1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
• ¼ teaspoon paprika (smoked paprika adds depth)
• 2 tablespoons chopped fresh parsley (plus extra for garnish)
• Optional: ¼ cup grated Parmesan (for nutty richness)
Tips:
– Use whole-milk Greek yogurt instead of milk for an ultra-tender loaf.
– Bob’s Red Mill gluten-free breadcrumbs work wonders if you’re avoiding gluten.
– Let chopped onions sit in a pinch of salt for 5 minutes to draw out moisture before mixing.
Directions
1. Preheat your oven to 350°F and line a loaf pan with parchment paper for easy cleanup.
2. In a small bowl, soak the breadcrumbs in milk (or yogurt) for about 5 minutes until softened—this keeps the meatloaf tender.
3. In a large mixing bowl, combine ground turkey, beaten egg, soaked breadcrumbs, chopped onion, garlic, Worcestershire sauce, salt, pepper, thyme, paprika, and parsley. Use a silicone spatula or clean hands—gently mix until just combined (overmixing makes it dense).
4. Transfer the mixture into the prepared loaf pan, pressing it evenly into shape. You can also form a free-form loaf on a lined baking sheet for extra crust.
5. In a small bowl, stir together 2 tablespoons ketchup with a pinch of paprika and brush it evenly over the top of the loaf for that classic glaze.
6. Bake on the center rack for 45–50 minutes, or until an instant-read thermometer reads 165°F in the thickest part. If the top browns too quickly, tent loosely with foil.
7. Remove from oven and let rest for 10 minutes—this allows the juices to redistribute, making slicing neater and the texture supremely moist.
8. Garnish with extra parsley, slice, and serve warm.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Rest Time: 10 minutes
Total Time: 70–75 minutes
Variations
• Spicy Jalapeño: Fold in 1–2 diced jalapeños and swap the ketchup glaze for chipotle hot sauce.
• Italian-Style: Mix in Italian seasoning, grated mozzarella, and top with marinara instead of ketchup.
• Gluten-Free: Substitute almond flour for breadcrumbs and use coconut milk or Greek yogurt.
• Low-Carb: Omit breadcrumbs; add ½ cup finely shredded zucchini to bind and boost veggies.
• Sweet-Savory: Stir 2 tablespoons brown sugar into the glaze and drizzle honey mustard on the side.
• Vegetarian-Friendly: Use plant-based ground “meat,” flax egg, and vegetable broth-soaked breadcrumbs.
Storage & Reheating
Refrigerator: Keep in an airtight container for up to 4 days.
Freezer: Wrap slices individually in plastic wrap and freeze in a zip-top bag for up to 3 months.
Reheating: Thaw overnight in the fridge if frozen. Warm slices in a 325°F oven for 10–15 minutes or microwave on medium power for 1–2 minutes until heated through.
Make-Ahead: Shape the loaf in the pan, cover, and refrigerate up to 1 day before baking.
Notes
• I learned that letting the breadcrumbs soak fully makes a lighter, more tender loaf—no surprises there!
• Chilling the formed loaf for 10–15 minutes helps it keep its shape, especially if you free-form it on a sheet pan.
• If your meatloaf feels a bit dry, a quick trick is adding 1–2 tablespoons of olive oil or swapping in Greek yogurt.
• For extra umami, a teaspoon of soy sauce or miso paste in the mix amps up depth without extra salt.
• Feel free to swap fresh herbs for dried—just halve the quantity if you’re using dried versions.
FAQs
Q: Can I use ground chicken instead of turkey?
A: Absolutely—ground chicken works, though it’s slightly leaner; add an extra tablespoon of milk or yogurt for moisture.
Q: How do I prevent the meatloaf from falling apart?
A: Don’t skip the egg and breadcrumbs—they bind everything. Also, resist overmixing, which can cause it to crumble when slicing.
Q: What’s the best internal temperature for doneness?
A: Aim for 165°F in the center—use an instant-read thermometer to be sure.
Q: Can I bake this in muffin tins?
A: Yes! Mini loaves take about 25–30 minutes to bake and make perfect portion-controlled servings.
Q: Why is my meatloaf dry?
A: Overmixing or using super-lean turkey without enough binder can dry it out—add a bit more milk or yogurt and handle gently.
Q: Is it okay to freeze before baking?
A: You can freeze the unbaked loaf (tightly wrapped) for up to a month; thaw overnight before glazing and baking.
Q: Can I skip the ketchup glaze?
A: Sure—you can switch to barbecue sauce, pesto, or skip it entirely for a crusty top.
Q: What sides pair best?
A: Mashed potatoes, roasted veggies, or a crisp green salad all balance the rich flavors nicely.
Conclusion
This Turkey Meatloaf Recipe brings together lean ground turkey, simple seasonings, and a sweet glaze for a healthy, easy dinner that feels like a warm hug. Give it a try on a busy weeknight or save it for Sunday supper—either way, you’ll love the moist texture and savory flavor. If you make it, drop a comment below or share your own twists, and don’t forget to explore my collection of cozy comfort food recipes!
Turkey Meatloaf Recipe
Ingredients
- 1½ pounds ground turkey (93% lean)
- 1 cup plain breadcrumbs (or panko; for gluten-free, use almond flour)
- ½ cup whole milk (swap for Greek yogurt for extra creaminess)
- 1 large egg, beaten (or flax “egg” for vegan-friendly twist)
- 1 small yellow onion, finely chopped (sweet onion is fine too)
- 2 cloves garlic, minced (fresh adds the best aroma)
- 2 tablespoons ketchup (plus 2 tablespoons for glaze)
- 1 tablespoon Worcestershire sauce (sub soy sauce if needed)
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried thyme (or 1 teaspoon fresh, chopped)
- ¼ teaspoon paprika (smoked paprika adds depth)
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- ¼ cup grated Parmesan (for nutty richness) Optional
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper for easy cleanup.
- In a small bowl, soak the breadcrumbs in milk (or yogurt) for about 5 minutes until softened.
- In a large mixing bowl, combine ground turkey, beaten egg, soaked breadcrumbs, chopped onion, garlic, Worcestershire sauce, salt, pepper, thyme, paprika, and parsley. Gently mix until just combined.
- Transfer the mixture into the prepared loaf pan, pressing it evenly into shape.
- Brush ketchup glaze over the top of the loaf. Bake for 45–50 minutes until done.
- Let it rest for 10 minutes before slicing. Garnish with parsley and serve warm.
