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.
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Servings: 4to 6
Ingredients
1tablespoonolive oil
1medium-sized onion,shredded or finely diced (see notes)
2clovesof garlicminced
1medium-sized carrotshredded (approximately ½ cup)
¼cupchicken broth, cold from fridge
2/3cuppanko breadcrumbs
1/4milk
2large eggs
2tablespoonsketchup
3tablespoonsWorcestershire
1tablespoonchopped fresh parsley – plus more for garnish
½teaspoonkosher salt
¼teaspoonground black pepper
2poundsground turkey
For the glaze
⅓cupketchup
1teaspoonmaple syrupor 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.