Ground Turkey Meatloaf

My ground turkey meatloaf is ultra juicy and tender and is topped with a tangy glaze! It makes for a speedy and healthy dinner.

If your family is like mine and has certain members (*cough* Niki *cough*) who complain when ground beef is served, my ground turkey meatloaf will become your new staple. You may be wary of yielding flavorful and juicy meat using ground turkey, but my special combination of ingredients guarantees juicy and tender meatloaf every single time.Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make ground turkey meatloaf 
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More delicious ways to enjoy meatloaf
8. Ground Turkey Meatloaf (Recipe Card)

Why I love this recipe

• One dish wonder. Seriously, the same bowl mixes the meatloaf, and then it mixes the glaze- You only have one bowl to wash!
• Healthy. Ground turkey is naturally lower in saturated fat and higher in protein than ground beef, and my recipe skips any additional oil or butter!
• It’s easy to make-ahead. This is a fabulous easy dinner for a busy weeknight because you can prep it beforehand. Once dinner time rolls around, throw it in the oven!
• Perfect texture and flavor. The meatloaf is extra juicy and moist, with a sticky glaze on top. I reckon if there is one meatloaf to convert meatloaf haters, this is it!

Ingredients needed

• Ground turkey. Standard or lean ground turkey can be used. Avoid using extra lean or fat-free turkey, as you risk the meatloaf being quite dry and rubbery.
• Onion and garlic. Finely chopped. 
• Eggs. Helps bind the meatloaf together.
• Ketchup. I tested this recipe with maple syrup and honey but found ketchup to have the perfect balance of sweetness and tartness.
• Milk of choice. I typically use whole milk or non-fat milk, but any milk is fine.
• Fresh parsley. Not the dried kind!
• Panko breadcrumbs. Acts as a binder and helps absorb some moisture so the meatloaf won’t be overly soft or watery.
• Kosher salt and pepper. To taste. 
• Italian seasoning. Adds some lovely flavor with no myriad of herbs! 
• Glaze. A simple combination of ketchup, apple cider vinegar, and brown sugar.

How to make ground turkey meatloaf 

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make the mixture: Mix all the meatloaf ingredients in a large bowl until fully combined.

Step 2- Bake: Transfer the mixture to a greased loaf pan. Bake for 40 minutes.

Step 3- Make the glaze: While the meatloaf is baking, prepare the glaze. Whisking together the ketchup, vinegar, and brown sugar in a small bowl.

Step 4- Glaze and serve: Remove the meatloaf from the oven and brush the top with the glaze. Bake for a further 15 minutes before letting the meatloaf sit for 10 minutes, then slice and serve.

Side dishes to serve

Anything goes with meatloaf, but these are my family’s tried and true favorites.

• Air fryer brussels sprouts
• Wedge salad
• Air fryer broccoli
• Microwave baked potato
• Sauteed potatoes

Arman’s recipe tips

• Mix gently. When making the meatloaf mixture, avoid over-mixing. This can result in a gummy or rubbery dish.
• You’ll know the meatloaf is ready to serve once it reaches an internal temperature of 165F (74C). Use a meat thermometer to double check.
• Rest the meatloaf for 5-10 minutes before serving. I know that’s extra waiting time, but you will be rewarded with an even juicier meatloaf.
• The glaze is completely optional, so feel free to omit it if you like.
• If you notice the top of the meatloaf browning too quickly, cover it with aluminum foil until it’s ready to be glazed.

Variations

• Mix the turkey with other meat: Did you know a classic meatloaf typically uses two kinds of ground meat? You can swap half the turkey for ground chicken, ground pork, or even ground beef.
• Add grated vegetables: Grated carrots, zucchini, and even shallots will not only add nutrients to the meatloaf, but they add more moisture, too.
• Change up the seasonings: Add smoked paprika, red pepper flakes, or chili powder, or use a different sauce on top.
• Add flavor boosters. Worcestershire sauce, BBQ sauce, or even hot sauce are all great additions to add to the mixture.
• Make it gluten-free by using gluten-free panko bread crumbs.

Storage instructions

To store: Leftovers can be stored in the fridge, covered, for up to one week.

To freeze: Place cooked and cooled slices of the meatloaf in a ziplock bag and store them in the freezer for up to six months.

Reheating: Microwave in 20-second increments until warm or in a preheated oven.

Frequently asked questions

Why is my turkey meatloaf falling apart?

You must use at least one binder to ensure the meatloaf does not fall apart and slice easily. We use both breadcrumbs and eggs to ensure this does not happen.

Why is my meatloaf rubbery?

If you over-mix the meatloaf mixture, it is prone to turning out a little dry and rubbery. To prevent this, mix everything until they are just combined (like a cake!).

Can I bake the meatloaf at a higher temperature?

Always bake meatloaf at 350F, as any higher than that, you risk the dish over-cooking on top while remaining undercooked in the middle.

Ground Turkey Meatloaf

5 from 27 votes

My ground turkey meatloaf is ultra juicy and tender and is topped with a tangy glaze! It makes for a speedy and healthy dinner. 

Servings:

Prep:2minutes mins

Cook:45minutes mins

Total:47minutes mins

Ingredients  1x2x3x

• ▢2 pounds ground turkey * see notes
• ▢1 medium onion finely chopped
• ▢2 cloves garlic minced
• ▢2 large eggs
• ▢1/4 cup ketchup
• ▢1/4 cup + 1 tablespoon milk
• ▢2 tablespoons parsley chopped
• ▢3/4 cup panko breadcrumbs
• ▢1 teaspoon salt
• ▢1/2 teaspoon pepper
• ▢1 tablespoon Italian seasoning

Glaze

• ▢3/4 cup ketchup
• ▢1 1/2 teaspoons white vinegar
• ▢2 1/2 tablespoons brown sugar

Instructions 

• Preheat the oven to 190C/375F. Line a 9 x5-inch pan with parchment paper and lightly grease. 
• In a large mixing bowl, add all the ground turkey, onion, garlic, eggs, ketchup, milk, parsley, panko bread crumbs, salt, pepper, and Italian seasoning, and mix well. Transfer into the lined pan. Bake the meatloaf for 40 minutes. If you notice the tops of the meatloaf browning too quickly, add some foil.
• In a mixing bowl, whisk together the brown sugar, ketchup, and vinegar for the glaze.
• After 40 minutes, remove the meatloaf and spread with the glaze on top. Bake for a further 15 minutes.
• Remove the meatloaf from the oven and let it rest for 10 minutes, before slicing and serving.

Notes

* Standard (80/20) or lean ground turkey (90/10). Avoid using extra lean or fat-free turkey. 

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.

TO FREEZE: Place cooked and cooled slices of the meatloaf in a ziplock bag and store them in the freezer for up to six months.

REHEATING: Microwave in 30-second spurts until warm, or in a preheated oven.

Nutrition

Serving: 1servingCalories: 193kcalCarbohydrates: 8gProtein: 29gFat: 8gSodium: 644mgPotassium: 497mgFiber: 4gVitamin A: 361IUVitamin C: 4mgCalcium: 42mgIron: 2mgNET CARBS: 4g