Turkey Meatloaf: Comfortingly Delicious

Why You’ll Love This Recipe

I love how this meatloaf gives me all the cozy satisfaction of traditional meatloaf, but with lean ground turkey for a lighter option. The blend of spices, breadcrumbs, and savory glaze keeps it moist and packed with flavor. Plus, it’s super versatile—I can pair it with mashed potatoes, veggies, or slice it for sandwiches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1½ lb ground turkey (preferably 93/7 for moisture)

• ¾ cup breadcrumbs (Italian-seasoned or plain)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 large eggs

• ⅔ cup ketchup (divided)

• 2 Tbsp brown sugar

• 1 Tbsp Worcestershire sauce

• ½ tsp dried thyme

• 1 tsp paprika

• 1 tsp salt

• ½ tsp black pepper

• ¼ cup milk

Directions

1. I preheat my oven to 350 °F and line a rimmed baking sheet with foil (or grease a loaf pan).

2. I sauté the chopped onion in a bit of oil until translucent, then add garlic and cook for another minute, then let it cool. I use this to infuse flavor and avoid raw onion texture.

3. I whisk together eggs, milk, Worcestershire sauce, ⅓ cup ketchup, brown sugar, thyme, paprika, salt, and pepper.

4. I mix in the cooled onion-garlic mixture, breadcrumbs, and ground turkey until just combined—taking care not to overmix.

5. I form the mixture into a loaf shape on my prepared pan.

6. I spread the remaining ketchup on top, then bake for about 30 minutes. I drain any excess liquid, then return it to the oven for another 30–45 minutes, until internal temperature reaches 165 °F.

7. I remove it from the oven and let it rest for 10 minutes before slicing—it helps lock in the juices.

Servings and timing

• Serves: 6

• Prep time: 15 minutes

• Cook time: 60–75 minutes

• Total time: ~1 hour 30 minutes

When I prep the aromatics and mix everything, I aim for about 15 minutes, with the rest being hands-off baking.

Variations

• I add finely chopped mushrooms to the sauté (about 8 oz) for extra moisture and savory depth—my go-to trick for juiciness.

• I sometimes include ½ tsp dried oregano or rosemary for herbal notes.

• For a spicy twist, I swirl in sriracha into the glaze or top with peppery mustard.

• I use gluten-free breadcrumbs or roll oats for a lighter or GF-friendly version.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I slice portions, place them on a baking sheet, and warm in a 350 °F oven for 10 minutes—it keeps the edges crispy while warming through. I can also freeze slices individually in freezer bags for up to 3 months and thaw in the fridge before reheating.

FAQs

Can I substitute beef for turkey?

Yes—I’ve swapped in ground beef or a mix of beef and turkey for richer flavor and the same method works beautifully.

Why drain the liquid mid-bake?

Draining after the first bake removes excess moisture drawn from the turkey, then glazing and finishing the bake gives a firm, flavorful crust.

How do I know when it’s done?

I rely on a meat thermometer—when the center registers 165 °F, it’s safe and juicy. Letting it rest helps retain those juices.

Can I make this ahead?

Absolutely—I mix and shape it, cover, and refrigerate overnight. Next day, I glaze and bake as usual with no issues.

How do I freeze meatloaf?

I cool it completely, slice, wrap each piece in foil or plastic, freeze up to 3 months. I reheat slices directly from the fridge or add a few extra minutes from frozen.

Conclusion

This turkey meatloaf is one of my favorite comfort-food upgrades—leaner, juicier, and full of flavor. With that savory glaze and optional mushroom boost, it’s perfect for cozy dinners or efficient meal prep. I hope you love it as much as I do!

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