Turkey Meatloaf

from kristineskitchenblog.com

This Turkey Meatloaf is moist, flavorful and topped with the best meatloaf sauce. It's a delicious, healthy take on the classic comfort food! Serve it with mashed potatoes and green beans for a dinner the whole family will love.

Prep Time20

Cook Time55

Total Time1 15

Servings: servings

Calories: 195kcal

Ingredients

Turkey Meatloaf

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

Meatloaf Sauce

¼ cup ketchup
1 tablespoon brown sugar
1 teaspoon apple cider vinegar

Instructions

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.

Video

Notes

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.

Nutrition

Nutrition information is only an estimate.