This Ground Turkey Meatloaf is a moist, savory comfort food with a sweet-tangy glaze. It’s a lighter twist on the classic, using ground turkey and a clever blend of ingredients for incredible flavor. Perfect for family dinners, this recipe delivers juicy results every time.
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Why You’ll Love This Ground Turkey Meatloaf
- Moist & tender: Milk-soaked breadcrumbs and grated veggies ensure juicy slices.
- Magic glaze: Sweet, tangy, and caramelizes into a sticky crust.
- Healthier classic: Lean turkey offers cozy comfort without heaviness.
- Amazing leftovers: Perfect for sandwiches and reheats beautifully.
Ingredients & Tools
- 1.5 lbs ground turkey (93% lean works best)
- 1 cup Panko breadcrumbs
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 small yellow onion, finely grated
- 2 cloves garlic, minced
- 1 small carrot, finely grated
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Notes: Don’t skip grating the onion and carrot—it adds moisture and sweetness without chunks. Soaking Panko in milk ensures a tender texture.
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a box grater, a small bowl for the glaze.
Don’t skip the step of grating the onion and carrot—it’s a little extra work, but it makes a world of difference. Grating them creates a fine pulp that melts right into the meat mixture, adding moisture and sweetness without any chunky bits. And using Panko breadcrumbs soaked in milk is the ultimate trick for a tender, not tough, texture.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 24 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Don’t use extra-lean turkey. A little bit of fat (like 93/7) is your friend here. It keeps the meatloaf from drying out. If you only have 99% lean, consider adding an extra tablespoon of olive oil to the mix.
- Grate, don’t chop, your veggies. This is non-negotiable for the best texture. Grating the onion and carrot creates a fine pulp that disperses moisture and flavor evenly, so you don’t get chunks of crunchy vegetable in your final loaf.
- Soak your breadcrumbs. Letting the Panko sit in the milk for a few minutes creates a “panade,” which is a fancy word for a paste that acts as the primary tenderizing agent. It prevents the protein in the turkey from tightening up and squeezing out all the moisture.
- Mix with a light hand. Once you add the turkey, mix just until everything is combined. Overmixing is the fastest way to end up with a dense, tough meatloaf. Use a fork or your hands—no stand mixer allowed!
How to Make Ground Turkey Meatloaf
Step 1: First, get your oven preheating to 375°F (190°C). This is key for an even cook from the get-go. In a large mixing bowl, combine the Panko breadcrumbs and the milk. Give it a stir and let it sit for about 5 minutes. You’ll notice the breadcrumbs will soak up the milk and become a soft, thick paste—this is your secret weapon for a tender loaf.
Step 2: While the breadcrumbs are soaking, prepare your vegetables. Using the fine side of a box grater, grate the onion and the carrot directly into the bowl with the breadcrumb mixture. This technique captures all the precious juices. Add the minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Stir everything together until it forms a uniform, fragrant base.
Step 3: Now, add the ground turkey to the bowl. This is the most crucial part—use your hands or a fork to gently mix everything. You want to incorporate the turkey with the other ingredients just until there are no more dry spots. Stop the moment it’s combined. Overmixing will make the meatloaf tough, so show some restraint!
Step 4: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Why no grease? The turkey has enough fat to prevent sticking, and any rendered juices will help keep it moist. Use your hands or a spatula to press the mixture evenly into the pan, smoothing out the top.
Step 5: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and a little glossy. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. Reserve the rest for later.
Step 6: Place the loaf pan in the preheated oven and bake for 40 minutes. The kitchen will start to smell amazing. After 40 minutes, carefully remove the meatloaf and spread the remaining glaze over the top. This two-stage glazing ensures a beautiful, built-up crust. Return it to the oven for another 15-20 minutes.
Step 7: The meatloaf is done when the top is sticky and caramelized, and the internal temperature registers 165°F (74°C) on an instant-read thermometer inserted into the center. This is the only surefire way to know it’s perfectly cooked. Once out of the oven, let it rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it much easier to slice cleanly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Wrap cooled loaf or slices tightly; freeze up to 3 months.
- Reviving: Reheat in a 325°F oven until warm, or microwave with a damp paper towel.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up any extra glaze and juices from the meatloaf.
- Sautéed Green Beans with Almonds — A little crisp-tender texture and nutty flavor provides a lovely contrast to the soft, savory meatloaf and cuts through the richness.
- Buttery Cornbread Muffins — A slightly sweet, crumbly cornbread muffin is just the thing to complete this cozy, homestyle meal. It’s fantastic for making mini meatloaf sandwiches on your plate.
Drinks
- A Light-Bodied Pinot Noir — The bright red fruit notes and low tannins complement the savory turkey and sweet glaze without overpowering the dish.
- Sparkling Apple Cider — The effervescence and touch of sweetness are a fantastic non-alcoholic option that cleanses the palate between bites of the rich meatloaf.
- An Amber Ale — The caramel and toasty malt flavors in an amber ale mirror the notes in the glaze, creating a really harmonious pairing.
Something Sweet
- Warm Apple Crisp with Vanilla Ice Cream — You’ve already got the cozy vibes going, so lean into it. The warm, spiced apples and cold ice cream are the perfect grand finale.
- Classic Rice Pudding with Cinnamon — It’s simple, comforting, and not too heavy. The creamy, cinnamon-speckled pudding feels like a natural extension of the meal.
- Deep-Dish Chocolate Chip Cookie — Sometimes you just need a gooey, warm chocolate chip cookie. It’s a crowd-pleasing endnote that everyone, especially the kids, will adore.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. The more you mix, the more the proteins cross-link and tighten, squeezing out moisture and creating a dense, rubbery texture. Mix just until combined—lumps are okay!
- Mistake: Skipping the rest time. I know it’s tempting to slice right in, but if you cut into the meatloaf straight from the oven, all the hot juices will run out onto the cutting board, leaving you with a drier result. Let it set up.
- Mistake: Not using a thermometer. Guessing doneness by color or time alone is a recipe for either undercooked or dry meatloaf. A quick digital read is the only way to guarantee perfect, safe results every single time.
- Mistake: Packing the meat too tightly. When you transfer the mixture to the pan, gently press it in. Don’t compact it like you’re building a brick wall. A lighter touch yields a more tender, open crumb.
Expert Tips
- Tip: Make a free-form loaf. For more surface area and extra glaze coverage, shape the mixture into a loaf directly on a parchment-lined baking sheet. This also allows fat to drip away, and you’ll get caramelization on all sides.
- Tip: Add a flavor boost with mushrooms. Finely chop 4 oz of cremini mushrooms and sauté them with the onion (before grating) until their liquid evaporates. This adds a deep, savory umami flavor that makes the turkey taste even richer.
- Tip: Prepare it ahead of time. You can assemble the entire meatloaf (minus the glaze) up to 24 hours in advance. Just cover the loaf pan tightly with plastic wrap and keep it in the fridge. Let it sit at room temp for 20-30 minutes before baking.
- Tip: Use the leftovers creatively. Crumble leftover meatloaf into a tomato-based pasta sauce for a quick “Bolognese,” or use it as a filling for stuffed bell peppers. It’s incredibly versatile.
FAQs
Can I use a different type of ground meat?
Absolutely! This recipe is very adaptable. A 50/50 mix of ground turkey and pork is fantastic for extra richness and flavor. You can also use all ground chicken or even a lean ground beef. Just be mindful that cooking times may vary slightly depending on the fat content, so always rely on your thermometer to hit that 165°F internal temperature.
Why is my meatloaf falling apart when I slice it?
This usually points to two things: not enough binder or skipping the rest time. The breadcrumb and egg mixture is the glue that holds it together. If you find it’s still crumbly, try adding one more egg next time. And remember, that 10-15 minute rest after baking is non-negotiable for a meatloaf that holds its shape.
Can I make this gluten-free?
Easily! Just swap the Panko breadcrumbs for an equal amount of gluten-free breadcrumbs or even rolled oats (quick oats work best). The process and all the other ingredients remain exactly the same. I’ve made it with gluten-free crumbs many times and it turns out perfectly.
How long do leftovers last, and what’s the best way to reheat them?
Leftovers will keep beautifully in an airtight container in the refrigerator for 3-4 days. The best way to reheat is in a 325°F oven for about 10-15 minutes, or until warmed through. You can also use the microwave, but cover the slice with a damp paper towel to help it steam and stay moist.
Can I freeze a cooked meatloaf?
You sure can! Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the raw mixture, as the texture of the thawed turkey can become a bit grainy.
Ground Turkey Meatloaf
Make the best Ground Turkey Meatloaf with this easy recipe. Moist, flavorful, and topped with a sticky glaze—perfect for a healthy family dinner. Get the recipe now!
Ingredients
For the Meatloaf
-
1.5 lbs ground turkey (93% lean works best)
-
1 cup Panko breadcrumbs
-
1/2 cup whole milk
-
1 large egg (lightly beaten)
-
1 small yellow onion (finely grated)
-
2 cloves garlic (minced)
-
1 small carrot (finely grated)
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
1 tsp dried thyme
-
1/2 tsp smoked paprika
-
1.5 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze
-
1/2 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
First, get your oven preheating to 375°F (190°C). This is key for an even cook from the get-go. In a large mixing bowl, combine the Panko breadcrumbs and the milk. Give it a stir and let it sit for about 5 minutes. You’ll notice the breadcrumbs will soak up the milk and become a soft, thick paste—this is your secret weapon for a tender loaf.01
-
While the breadcrumbs are soaking, prepare your vegetables. Using the fine side of a box grater, grate the onion and the carrot directly into the bowl with the breadcrumb mixture. This technique captures all the precious juices. Add the minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, smoked paprika, salt, and pepper. Stir everything together until it forms a uniform, fragrant base.02
-
Now, add the ground turkey to the bowl. This is the most crucial part—use your hands or a fork to gently mix everything. You want to incorporate the turkey with the other ingredients just until there are no more dry spots. Stop the moment it’s combined. Overmixing will make the meatloaf tough, so show some restraint!03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Why no grease? The turkey has enough fat to prevent sticking, and any rendered juices will help keep it moist. Use your hands or a spatula to press the mixture evenly into the pan, smoothing out the top.04
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and a little glossy. Spoon about two-thirds of this glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. Reserve the rest for later.05
-
Place the loaf pan in the preheated oven and bake for 40 minutes. The kitchen will start to smell amazing. After 40 minutes, carefully remove the meatloaf and spread the remaining glaze over the top. This two-stage glazing ensures a beautiful, built-up crust. Return it to the oven for another 15-20 minutes.06
-
The meatloaf is done when the top is sticky and caramelized, and the internal temperature registers 165°F (74°C) on an instant-read thermometer inserted into the center. This is the only surefire way to know it's perfectly cooked. Once out of the oven, let it rest in the pan for at least 10-15 minutes. This allows the juices to redistribute, making it much easier to slice cleanly.07
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