This delicious Turkey Meatloaf Recipe is a healthy and flavourful twist on a classic comfort food. Made with a juicy blend of ground turkey and veggies, it is high in protein and low in fat. Perfect for a family dinner or meal prep.
It was about time I updated the recipe for this turkey meatloaf. With no SEO knowledge when I first wrote it six years ago (!!), it was doomed to never be seen by anyone. Which is a pity, because it is delicious, and a staple in our household for years. Even now that the kids have all moved out, I still make it all the time.
A Fabulous Turkey Meatloaf Recipe
To me, a well-made meatloaf delivers comfort and plenty of that warm goodness we all crave. Moist and ultra-tasty, this lighter version of the classic which uses ground turkey in place of beef, will do just that. The key to the success of this meatloaf is adding plenty of well-seasoned veggies to keep it flavourful and tender, a generous but not-too sweet glaze, and close attention to the cooking time — you are looking for a filling that remains soft without drying out.
Perfectly suited for this time of year, this veggie-loaded meatloaf is as ridiculously easy to make as it is deliciously comforting to eat. Serve it warm as part of your main meal, then slice the leftovers — cold, not reheated — to make the most delicious sandwiches for lunch the next day.
Key Ingredients And Notes
- Ground turkey: You will need to pounds of ground turkey for this recipe. If your package of ground turkey is slightly over 1 pound, I recommend you form two loaves instead of one.
- Onion, garlic, carrot: Onion and garlic will add loads of flavour. A grated carrot is an easy, healthy way to add moisture to the loaf. For this recipe we sauté all the veggies in a skillet before adding it to the meat mixture. Tip: Because you will be taking out the cheese grater to grate the carrot, go ahead and grate the onion as well. It’s easier than chopping and it also will cook faster.
- Eggs: You will need two eggs which help bind the meat mixture.
- Milk: Soaking bread crumbs in milk ensures a tender meatloaf.
- Bread crumbs: You can use panko or dried bread crumbs.
- Low-sodium chicken broth: We use it to deglaze the pan and to add a bit more flavour and moisture. You can substitute with vegetable broth or even milk, if needed.
- Worcestershire sauce: Always present in meatloaf, worcestershire adds rich depth of flavour.
- Ketchup: We use a bit in the loaf mixture for moisture as well as for making the classic glaze. I don’t like a very sweet glaze so I often use ketchup only or I add just a smidge of maple syrup for a tad of sweetness and shine.
- Parsley: We’re adding some to the meatloaf mixture and using some for garnishing the loaf. If you don’t have fresh parsley, use 1/2 teaspoon dried parsley and 1/2 teaspoon dried thyme.
- Salt and pepper: The ketchup will add saltiness so I suggest a conservative amount of salt. Once you taste the cooked meatloaf, you can sprinkle a little more to taste.
Variations And Substitutions
- Make it dairy-free: Use any unsweetened plant-based milk for soaking the breadcrumbs.
- Bread crumbs: To keep it gluten-free, use quick cooking oats which work like a charm and I use often in my meatloaves. Alternatively, you can use almond flour, GF panko or GF dried bread crumbs.
- Add more veggies: You can add some grated zucchini, just make sure to sauté along with the onion and garlic to get rid of some moisture. Likewise, very finely minced mushrooms, or bell peppers are a fabulous addition to a turkey meatloaf. Again, make sure to sauté them until soft.
How To Make Turkey Meatloaf
I like to bake my meatloaf, free form-style, on a baking sheet instead of a loaf pan. This way it cooks faster and there is more surface area to coat with glaze.
Preheat the oven to 375 degrees F. Prepare a baking sheet lined with parchment paper.
Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, 4-5 minutes. Add the garlic and carrot and cook for 1 minute longer. Remove from heat and pour in the cold chicken broth to deglaze the pan. Transfer to a plate to cool for a few minutes.
Meanwhile, in a large mixing bowl, combine the breadcrumbs and milk. Add the eggs, 1/4 cup of the ketchup, Worcestershire sauce, parsley, salt, and pepper. Add the ground turkey and onion mixture. Mix well together with your hands or spatula.
With wet hands, form into (roughly) a 9×4-inch loaf on the prepared baking sheet. Alternatively, divide mixture in two equal amounts, place on the prepared baking sheet and shape into well-rounded rectangles. Spread the tops with ketchup glaze.
Bake until the meatloaf reaches an internal temperature of 165 degrees F, 50 to 60 minutes. (A pan of hot water placed in the oven under the meatloaf will help keep it moist and the top from cracking.) If baking two smaller loaves, start checking internal temperature after 35-40 minutes.
Let cool for 10 minutes and garnish with a little parsley before serving, if you wish. Serve warm, or cold the next day in a sandwich.
Expert Tips
- Don’t overwork the meat. Overworking the meat mixture can lead to a tough meatloaf. Mix the ingredients until just combined.
- Make it more weeknight friendly. Smaller meatloaves will cook quite quickly. Make two, or even 4 smaller loaves and adjust the cooking time accordingly.
- Add a little spice. If you like heat, add a little sriracha (or your favourite hot sauce) to the meat mixture and/or to the glaze.
- Let the meatloaf rest before slicing. After baking, let the meatloaf rest for 10-15 minutes before slicing. This will allow the juices to redistribute, making for a more moist and flavorful meatloaf.
- Use cold ingredients. Leave the turkey in the fridge right up until you are ready to use it. This makes forming the loaf easier..
- Don’t overcook it. Particularly when using lean meat like ground turkey, going over an internal temperature of 165ºF will result in a dry meatloaf.
FAQ’s
Yes, you can freeze unbaked meatloaf for later use. Here are some steps to follow:
Cover the prepared meatloaf tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months.
When you’re ready to bake the meatloaf, thaw it overnight in the refrigerator and bake as directed.
Note: It’s important to thaw the meatloaf completely before baking it, as cooking a frozen meatloaf can result in uneven cooking and potentially food safety concerns.
Yes, turkey meatloaf is a healthier alternative to traditional beef meatloaf because it is leaner and lower in fat.
If possible, avoid using previously frozen ground meat to make this turkey meatloaf. Thawed ground meat is a lot wetter and softer than freshly-bought which makes it harder to shape the loaf.
Depending on the brand, some ground meat is softer than others. If your mixture seems too soft, chill it for 30 minutes. Alternatively, you can add more breadcrumbs and/or one more egg.
Make Ahead, Meal Prep, And Storing Suggestions
- To Make Ahead: Turkey meatloaf is best served warm the day you make it. To get ahead, form the entire loaf, then refrigerate overnight, covered tightly, for up to 24 hours.
- To Meal Prep: This recipe calls for 2 pounds of meat so it is easy to split the mixture in two. Bake them both, enjoy one for dinner and freeze the other one for later. freeze one for later use.
- To Store Leftovers: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
- To Freeze: Wrap cooled leftovers tightly with plastic wrap then place in a freezer-friendly container. Freeze for up to 1 month. When ready to use, thaw in the fridge overnight then bake in a preheated 350ºF oven until warmed through.
Serving Suggestions
Ideally, meatloaf should always be served with a side of buttery, fluffy mashed potatoes. But, this creamy, carb-conscious cauli mash, or a sweet potato mash, would be equally delicious. Here’s a few more sides that would make great options:
- A side of hearty vegetables: Roasted or steamed vegetables such as green beans, carrots, or Brussels sprouts are a great accompaniment to turkey meatloaf. They add colour, flavour, and nutrition to your meal.
- Salad: A fresh and light salad is a perfect complement to the hearty meatloaf. Try a simple mixed green salad with a light vinaigrette dressing.
- Pair with polenta or pasta: A creamy polenta is an easy delicious side that would be wonderful with meatloaf. A cheesy pasta, or just buttered noodles, would also be fantastic.
More Turkey Recipes To Try
***If you give this Turkey Meatloaf recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Turkey Meatloaf Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium-sized onion, shredded or finely diced (see notes)
- 2 cloves of garlic minced
- 1 medium-sized carrot shredded (approximately ½ cup)
- ¼ cup chicken broth, cold from fridge
- 2/3 cup panko breadcrumbs
- 1/4 milk
- 2 large eggs
- 2 tablespoons ketchup
- 3 tablespoons Worcestershire
- 1 tablespoon chopped fresh parsley – plus more for garnish
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds ground turkey
For the glaze
- ⅓ cup ketchup
- 1 teaspoon maple syrup or brown sugar
Instructions
- Preheat oven to 375ºF. Prepare a baking sheet lined with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, 4-5 minutes. Add the garlic and carrot and cook for 1 minute longer. Pour in the cold chicken broth to deglaze the pan. Transfer onion mixture to a shallow bowl to cool for a few minutes.
- Meanwhile, in a large mixing bowl, combine the breadcrumbs and milk. Add the eggs, ketchup, Worcestershire sauce, parsley, salt, and pepper. Mix to combine.
- Add the ground turkey and onion mixture. Mix well together with your hands or spatula.
- With wet hands, shape into a rectangular log that is about 2 1/2-inch high x 9-inch long x 4-inch wide.
- Make the glaze. In a small bowl, mix the ketchup and maple syrup (or sugar). Brush all over the top and sides of the loaf.
- Bake until the meatloaf reaches an internal temperature of 165ºF, 50 to 60 minutes. (Optional: A pan of hot water placed in the oven under the meatloaf will help keep it moist and the top from cracking.)
- Let cool for 10 to 15 minutes before slicing. Serve warm garnished with chopped parsley.
Notes
- Onion: Because you will be taking out the cheese grater to shred the carrot, go ahead and shred the onion as well. It’s easier than chopping and it also will cook faster.
- To Make Ahead: Turkey meatloaf is best served warm the day you make it. To get ahead, form the entire loaf, then refrigerate overnight, covered tightly, for up to 24 hours.
- To Meal Prep: This recipe calls for 2 pounds of meat so it is easy to split the mixture in two. Bake them both, enjoy one for dinner and freeze the other one for later. freeze one for later use.
- To Store Leftovers: Place cooled leftovers in an airtight container and refrigerate for 3-4 days.
- To Freeze: Wrap cooled leftovers tightly with plastic wrap then place in a freezer-friendly container. Freeze for up to 1 month. When ready to use, thaw in the fridge overnight then bake in a preheated 350ºF oven until warmed through.
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