Turkey Meatloaf
Turkey meatloaf is a comforting and flavorful dish made with lean ground turkey and a tangy tomato glaze, offering a healthier twist on the classic meatloaf. Perfect for family dinners or meal prep, it is easy to make and packed with protein.
Servings: 6 servings
Ingredients
- 1 ½ pounds ground turkey preferably 93% lean
- 1 cup plain breadcrumbs use gluten-free if desired
- ½ cup milk dairy or unsweetened plant-based alternative
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 large egg beaten
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce ensure -certified or use soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and freshly ground black pepper to taste
For the glaze
- ½ cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar or honey
- 1 teaspoon smoked paprika optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper to prevent sticking and make cleanup easier.
- In a small bowl, combine the breadcrumbs with the milk. Let this sit for about 5 minutes until the breadcrumbs absorb the milk and become soft.
- Heat the olive oil in a small skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the ground turkey, soaked breadcrumbs, sautéed onion and garlic, beaten egg, tomato paste, Worcestershire sauce (or soy sauce), dried thyme, dried oregano, salt, and pepper. Mix gently until just combined.
- Transfer the meat mixture into the prepared loaf pan. Press it down evenly and shape it into a loaf.
- In a small bowl, whisk together the ketchup, apple cider vinegar, brown sugar (or honey), and smoked paprika if using. Spread this glaze evenly over the top of the meatloaf.
- Place the meatloaf in the preheated oven and bake for 55-65 minutes, or until the internal temperature reaches 165°F (74°C). About halfway through baking, spoon some of the glaze from the pan back onto the loaf for extra flavor and moisture.
- Once done, remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Equipment
- Loaf Pan
- Small Bowl
- Small Skillet
- Large Mixing Bowl
Notes
Use a meat thermometer to ensure the meatloaf is cooked perfectly without drying out. Don’t skip soaking the breadcrumbs; it’s key for a moist texture. Mix ingredients gently to avoid a dense meatloaf. If you don’t have tomato paste, substitute with ketchup inside the meat mixture. Let the meatloaf rest after baking to retain its juices. Line your loaf pan with parchment paper or foil for easier cleanup. For extra moisture, add 1/4 cup grated carrot or zucchini. Variations include adding chili powder for spice, folding in cheese, or using fresh herbs.