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This Turkey Meatloaf is moist, flavorful and topped with the best meatloaf sauce. It’s a delicious, healthy take on the classic comfort food!
This turkey meatloaf is an easy, healthy dinner idea that the whole family will love. While I love making this classic ground beef meatloaf recipe, sometimes I want a lighter option. That’s where this turkey meatloaf comes in!
Easy to make, exceptionally moist, and loaded with flavor, this turkey meatloaf is sure to become a regular in your dinner rotation. The ingredient list for this recipe is simple yet full of flavor-packed ingredients to ensure that this healthy meatloaf is anything but boring. The meatloaf is topped with a 3-ingredient meatloaf sauce before baking. This glaze is the perfect sweet and tangy counterpart to the savory meatloaf.
Turkey Meatloaf Recipe Ingredients
Here’s an overview of the ingredients you’ll need, including notes to help you make the best turkey meatloaf.
- Olive Oil: For sautéing the onion and garlic.
- Onion & Garlic: Fresh onion adds flavor and moisture; be sure to chop it very finely. Sautéing the onion and garlic before adding them to the meatloaf softens their texture and flavor.
- Egg: Helps to bind the meatloaf together.
- Ketchup: Like in my Turkey Meatballs recipe, the ketchup brings moisture and flavor.
- Worcestershire Sauce: For savory, umami flavor.
- Seasonings: You’ll need Italian seasoning, garlic powder, salt and pepper.
- Seasoned Bread Crumbs: The bread crumbs both trap moisture in the meatloaf and help to bind it together. Using Italian seasoned breadcrumbs adds another layer of flavor.
- Ground Turkey: I recommend using turkey with some fat in it (not 99% lean) or your meatloaf could turn out dry. I usually use 93%.
- Meatloaf Sauce: For the sauce you’ll need ketchup, brown sugar and apple cider vinegar. The vinegar adds a touch of tangy flavor to balance out the sweetness of the ketchup and brown sugar.
How to Make Turkey Meatloaf
This turkey meatloaf comes together in just a few easy steps: mix together the ingredients, shape it into a loaf, brush on the glaze, and bake! I like to bake this meatloaf free-form rather than in a loaf pan because the edges brown better that way. (Browned edges = flavor!)
- First, sauté the onion in olive oil. Then add the garlic and cook for 30 more seconds.
- In a large mixing bowl, combine the egg, ketchup, Worcestershire sauce and seasonings. Mix well.
- Stir in the sautéed onion and garlic.
- Then mix in the bread crumbs and turkey until just combined.
- Shape into a loaf shape and place on a greased, foil-lined baking sheet. Whisk together the ketchup, brown sugar and apple cider vinegar. Brush the sauce over the top of the meatloaf.
- Bake at 375° F for 45-60 minutes, until the internal temperature in the center of the meatloaf registers at least 165° F on an instant read thermometer.
- Let the meatloaf rest for 10 minutes before slicing and serving. Don’t skip the rest time or the meatloaf may fall apart when you slice it.
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What to Serve with Turkey Meatloaf
If you ask me, mashed potatoes are a must when serving meatloaf. Here are some other side dishes to round out the meal:
- Garlic Mashed Potatoes: Roasted garlic brings the best flavor to these creamy mashed potatoes!
- Instant Pot Green Beans: A quick, easy, hands-off way to cook fresh green beans. No Instant Pot? Make this green beans recipe.
- Glazed Carrots: A buttery brown sugar glaze makes these carrots especially delicious. You might also like these Air Fryer Carrots.
- Kale Salad: Tender massaged kale, cranberries, apple and a bright lemon vinaigrette.
Make Ahead Instructions
You can prepare and shape the meatloaf up to 24 hours ahead of time and store it, wrapped in plastic wrap, in the refrigerator before baking. You may need to add a few minutes to the bake time.
Can you freeze meatloaf? Yes! You can freeze an unbaked meatloaf. Wrap it tightly with plastic wrap, place in a large zip-top bag and then store in the freezer for up to 2 months. Let it thaw in the refrigerator for 24 hours before baking. You may have to add a few minutes to the bake time.
Storage and Reheating Tips
Leftover baked meatloaf is just as good, if not better, on the second and third day. It’s delicious in a meatloaf sandwich!
- Refrigerator: Store baked turkey meatloaf in an airtight container in the refrigerator for up to 3 days.
- Freezer: Let cool completely, wrap airtight, and store in the freezer for up to 2 months. Thaw in the refrigerator before reheating.
- To Reheat: Cover the meatloaf with foil and reheat in a 350° F oven until hot (you can wrap it in foil to trap in more moisture). Or reheat gently in the microwave.
More Ground Turkey Recipes
Ground turkey is one of my favorite lean proteins to cook with. If you love it too, you might also enjoy these ground turkey recipes.
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 large egg
- 3 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Italian seasoned breadcrumbs
- 1 pound ground turkey*, you can use up to 1 ⅓ pounds
- ¼ cup ketchup
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- Preheat oven to 375° F. Line a rimmed baking sheet with aluminum foil. Grease the foil with olive oil or spray with cooking spray.
- Heat the 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic and cook, stirring, for 30 seconds. Remove pan from the heat.
- In a large bowl, combine the egg, ketchup, Worcestershire sauce, Italian seasoning, garlic powder, salt and pepper. Stir until the ingredients are well combined.
- Stir in the sautéed onion and garlic.
- Add the breadcrumbs and ground turkey. Mix with your hands until everything is just combined; do not overmix.
- Transfer the meat mixture to prepared baking sheet and use your hands to shape it into a loaf shape, about 6 inches long, 4½ inches wide and 1½ inches tall.
- In a small bowl, whisk together the glaze ingredients: ketchup, brown sugar and apple cider vinegar. Brush the glaze over the top of the meatloaf.
- Bake for 45-60 minutes, until the internal temperature in the center of the meatloaf registers at least 165° F on an instant read thermometer. Let the meatloaf rest for 10 minutes. Then transfer to a serving platter or cutting board, slice and serve.
- It’s best to use ground turkey with a little fat in it for moisture and flavor. I used 93% lean.
- You can prepare and shape the meatloaf up to 24 hours ahead of time and store it, wrapped in plastic wrap, in the refrigerator before baking. You may need to add a few minutes to the bake time.
- You can freeze the unbaked meatloaf. Wrap it tightly with plastic wrap, place in a large zip-top bag and then store in the freezer for up to 2 months. Let it thaw in the refrigerator for 24 hours before baking. You may have to add a few minutes to the bake time.
- Store leftover baked turkey meatloaf in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
So many of your recipes are “old school “, simple and tasty! Not a bunch ingredients that you don’t have, but ways to improvise! Love it!