This Herb Turkey Meatloaf is a lighter, incredibly moist take on a classic comfort food. Packed with fresh herbs and a sweet-tangy glaze, it’s a flavorful weeknight dinner that pleases everyone. The leftovers make fantastic sandwiches, too.
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Why You’ll Love This Herb Turkey Meatloaf
- Never dry: Grated veggies and a milk-soaked panade ensure juicy slices.
- Fresh herb flavor: Generous parsley, thyme, and sage deliver garden-fresh taste.
- Lighter & flavorful: Lean turkey doesn’t sacrifice savoriness.
- Meal prep friendly: Reheats beautifully for easy lunches.
Ingredients & Tools
- 1.5 lbs ground turkey (93% lean works best)
- 1 cup Panko breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup whole milk
- 1 small yellow onion, finely grated
- 2 cloves garlic, minced
- 1 medium carrot, finely grated
- 1/3 cup fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tsp fresh sage, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- For the Glaze: 1/4 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar
Tools: A standard 9×5-inch loaf pan, a large mixing bowl, a box grater, and a small bowl for the glaze.
Notes: Don’t skip grating the onion and carrot—it adds crucial moisture. Fresh herbs make a world of difference.
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: 75 minutes
Before You Start: Tips & Ingredient Notes
- Why grate the onion and carrot? Grating them creates a fine pulp that blends seamlessly into the meat mixture. This releases their natural juices, which keeps the turkey moist during cooking, and you get all the flavor without any chunky bits.
- Can I use dried herbs instead? You can in a pinch, but the flavor will be more muted. If you must substitute, use one-third the amount of dried herbs (so 1 tbsp fresh becomes 1 tsp dried). Fresh herbs provide a vibrant, aromatic quality that dried just can’t match.
- Don’t overmix the meatloaf. This is the cardinal rule of meatloaf-making. Use your hands or a fork to gently combine the ingredients just until everything is incorporated. Overmixing will result in a dense, tough texture.
- Let it rest before slicing. I know it’s tempting to dig right in, but allowing the meatloaf to rest for about 10 minutes after it comes out of the oven lets the juices redistribute, ensuring a moist slice that holds its shape.
How to Make Herb Turkey Meatloaf
Step 1: First, preheat your oven to 375°F (190°C). This is the perfect temperature for cooking the meatloaf through without drying out the exterior. While the oven heats up, take your small onion and carrot and grate them using the fine side of a box grater. You’ll notice this creates a wet, pulpy mixture—that’s exactly what you want for maximum moisture. Mince your garlic and finely chop all your fresh herbs, setting them aside for a moment.
Step 2: In that large mixing bowl, combine the Panko breadcrumbs and the milk. Let this sit for a minute or two—this is called a panade, and it’s your number one secret weapon against dry meatloaf. The breadcrumbs will soak up the milk, creating a paste that binds the meatloaf and adds incredible tenderness. To this, add the grated onion, carrot, garlic, all the fresh herbs, the Worcestershire sauce, Dijon mustard, salt, and pepper.
Step 3: Now, add the ground turkey and the lightly beaten egg to the bowl. Here’s the crucial part: use your hands (I like to wear disposable gloves for this) or a fork to gently mix everything together. You want to combine the ingredients just until they are evenly distributed, with no visible streaks of breadcrumb mixture. The second you can’t see any more dry spots, stop mixing. Overworking the meat will make the final loaf tough.
Step 4: Transfer the meat mixture to your ungreased 9×5-inch loaf pan. Gently press it down into an even layer, but don’t pack it in too tightly. The lack of grease helps the exterior of the meatloaf develop a nice, slightly caramelized crust. Now, in a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze until it’s smooth.
Step 5: Spoon about two-thirds of the glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. This initial layer will bake into the meatloaf, creating a sweet and tangy flavor base. Pop the loaf pan into the preheated oven and set your timer for 40 minutes.
Step 6: When the timer goes off, carefully pull the meatloaf out of the oven. The top should be starting to set and the glaze will be bubbling. Spoon the remaining glaze over the top and return it to the oven for the final 15-20 minutes of cooking. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer inserted into the center.
Step 7: Once it’s perfectly cooked, remove the meatloaf from the oven. You’ll see juices pooling around the edges—that’s a great sign! Let it rest in the pan on a wire rack for a full 10 minutes. This resting period is non-negotiable; it allows the proteins to relax and reabsorb those juices, guaranteeing a moist slice. After resting, carefully run a knife around the edges and use a spatula to lift it out onto a cutting board before slicing.
Storage & Freshness Guide
- Fridge: Cool completely, store slices airtight for up to 4 days.
- Freezer: Wrap tightly in plastic then foil; freeze for up to 3 months.
- Reviving: Reheat in oven at 300°F until warm to retain moisture.
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 simple, crisp-tender side that adds a lovely textural contrast and a fresh, green element to balance the rich, savory main.
- Buttery Cornbread Muffins — A slightly sweet, crumbly cornbread muffin is just divine when used to make little mini meatloaf sandwiches right on your plate.
Drinks
- A Light-Bodied Pinot Noir — The bright red fruit notes and low tannins in a Pinot Noir complement the savory turkey and sweet glaze without overpowering the dish.
- Sparkling Apple Cider — A non-alcoholic option that’s festive and fun. The slight sweetness and effervescence cut through the richness beautifully.
- An Amber Ale — The caramel and toasty malt flavors in an amber ale mirror the notes in the meatloaf glaze, creating a really harmonious pairing.
Something Sweet
- Warm Apple Crisp — You’ve already got the oven on! A warm, cinnamon-spiced apple crisp with a scoop of vanilla ice cream continues the cozy, homey vibe perfectly.
- Classic Rice Pudding — A cool, creamy, and comforting rice pudding is a simple and nostalgic way to end the meal without being too heavy.
- Dark Chocolate Brownie — For the chocolate lovers, a dense, fudgy brownie provides a rich and satisfying contrast to the savory main course.
Top Mistakes to Avoid
- Mistake: Overmixing the meat. This is the number one way to end up with a tough, dense meatloaf that has a rubbery texture. Mix gently and just until combined.
- Mistake: Skipping the panade (breadcrumb and milk mixture). I’ve messed this up before too, thinking I could just add dry breadcrumbs. The panade is essential for binding and adding crucial moisture to lean turkey.
- Mistake: Not using a thermometer. Guessing if it’s done is a recipe for either dry, overcooked meatloaf or, worse, undercooked turkey. An instant-read thermometer is your best friend here.
- Mistake: Slicing immediately after baking. If you cut into it right away, all the beautiful juices will run out onto the cutting board, leaving you with a drier slice. Patience is a virtue!
Expert Tips
- Tip: For a caramelized crust on all sides, try free-forming the meatloaf on a parchment-lined baking sheet instead of using a loaf pan. You’ll get more surface area for the glaze to caramelize.
- Tip: If you have time, cover the mixed meatloaf and let it rest in the fridge for 30 minutes before baking. This helps the flavors meld and makes the loaf easier to slice.
- Tip: Add a tablespoon of soy sauce to the meat mixture for an extra layer of umami depth. It won’t make it taste like soy sauce, but it will enhance the overall savory flavor.
- Tip: For a smoother, more integrated texture, you can pulse the Panko breadcrumbs in a food processor a few times before mixing them with the milk. This creates a finer crumb that disperses more evenly.
FAQs
Can I make this Herb Turkey Meatloaf ahead of time?
Absolutely! You can assemble the entire meatloaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before you plan to bake it. You might need to add a few extra minutes to the baking time since it will be going into the oven cold. This makes it a fantastic option for easy weeknight dinners or stress-free entertaining.
What’s the best way to store and reheat leftovers?
Let the meatloaf cool completely, then store slices in an airtight container in the refrigerator for up to 4 days. To reheat, I strongly recommend using an oven or toaster oven at 300°F (150°C) until warm. The microwave will work in a pinch but can make the texture a bit rubbery. Reheating it slowly in the oven helps it retain its moisture.
Can I use a different type of ground meat?
You can, but the cooking time and final texture will change. A mix of half turkey and half pork is delicious and adds more fat for moisture. If using all beef, note that it has a higher fat content, so you may see more shrinkage and some excess grease in the pan that you’ll want to drain off.
My meatloaf is always crumbly. How do I get it to hold together?
A crumbly meatloaf usually points to not enough binder. Make sure you’re using the full cup of Panko and the half-cup of milk to create that essential panade. The egg is also a key binder. Finally, that rest period after baking is crucial for the structure to set, so don’t skip it!
Can I freeze a cooked meatloaf?
Yes, it freezes wonderfully. Let the cooked meatloaf cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Herb Turkey Meatloaf
Make the best Herb Turkey Meatloaf with this easy recipe. It's juicy, packed with fresh herbs, and perfect for a weeknight dinner. Get the recipe now!
Ingredients
For the Meatloaf:
-
1.5 lbs ground turkey (93% lean works best)
-
1 cup Panko breadcrumbs
-
1 large egg (lightly beaten)
-
1/2 cup whole milk
-
1 small yellow onion (finely grated)
-
2 cloves garlic (minced)
-
1 medium carrot (finely grated)
-
1/3 cup fresh flat-leaf parsley (finely chopped)
-
1 tbsp fresh thyme leaves
-
2 tsp fresh sage (finely chopped)
-
1 tbsp Worcestershire sauce
-
1 tsp Dijon mustard
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
For the Glaze:
-
1/4 cup ketchup
-
2 tbsp brown sugar
-
1 tbsp apple cider vinegar
Instructions
-
First, preheat your oven to 375°F (190°C). This is the perfect temperature for cooking the meatloaf through without drying out the exterior. While the oven heats up, take your small onion and carrot and grate them using the fine side of a box grater. You’ll notice this creates a wet, pulpy mixture—that’s exactly what you want for maximum moisture. Mince your garlic and finely chop all your fresh herbs, setting them aside for a moment.01
-
In that large mixing bowl, combine the Panko breadcrumbs and the milk. Let this sit for a minute or two—this is called a panade, and it’s your number one secret weapon against dry meatloaf. The breadcrumbs will soak up the milk, creating a paste that binds the meatloaf and adds incredible tenderness. To this, add the grated onion, carrot, garlic, all the fresh herbs, the Worcestershire sauce, Dijon mustard, salt, and pepper.02
-
Now, add the ground turkey and the lightly beaten egg to the bowl. Here’s the crucial part: use your hands (I like to wear disposable gloves for this) or a fork to gently mix everything together. You want to combine the ingredients just until they are evenly distributed, with no visible streaks of breadcrumb mixture. The second you can’t see any more dry spots, stop mixing. Overworking the meat will make the final loaf tough.03
-
Transfer the meat mixture to your ungreased 9x5-inch loaf pan. Gently press it down into an even layer, but don’t pack it in too tightly. The lack of grease helps the exterior of the meatloaf develop a nice, slightly caramelized crust. Now, in a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze until it’s smooth.04
-
Spoon about two-thirds of the glaze over the top of the meatloaf, spreading it into an even layer with the back of the spoon. This initial layer will bake into the meatloaf, creating a sweet and tangy flavor base. Pop the loaf pan into the preheated oven and set your timer for 40 minutes.05
-
When the timer goes off, carefully pull the meatloaf out of the oven. The top should be starting to set and the glaze will be bubbling. Spoon the remaining glaze over the top and return it to the oven for the final 15-20 minutes of cooking. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer inserted into the center.06
-
Once it’s perfectly cooked, remove the meatloaf from the oven. You’ll see juices pooling around the edges—that’s a great sign! Let it rest in the pan on a wire rack for a full 10 minutes. This resting period is non-negotiable; it allows the proteins to relax and reabsorb those juices, guaranteeing a moist slice. After resting, carefully run a knife around the edges and use a spatula to lift it out onto a cutting board before slicing.07
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