Turkey Meatloaf Recipe
This easy turkey meatloaf is incredibly juicy, tender, and packed with flavor thanks to sautéed vegetables, a classic panade (milk soaked bread), and a sweet and tangy honey balsamic ketchup glaze. Made with 93% lean ground turkey, it’s a lighter take on traditional meatloaf that stays moist and slices beautifully. Ready in about an hour and a half, it’s the perfect leaner comfort food.
Servings: 8 (8-10 slices)
Calories: 236kcal
Equipment
- Medium cooking pan
- Knife
- Cutting board
Ingredients
- 2 lbs ground turkey 93%/7%
- 1 yellow onion diced
- 1 bell pepper diced
- 3 garlic cloves pressed
- 2 large eggs
- 2 oz slice of bread can use gluten free if needed
- 2 Tbsp milk to soak bread
- 2 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp dried parsley
- 1 tsp dried thyme
- 1 tsp coarse kosher salt more or less to taste
- 1/2 tsp black pepper more or less to taste
Topping:
- 1/2 cup ketchup
- 1 garlic clove pressed
- 2 Tbsp honey
- 1 Tbsp balsamic vinegar
Instructions
- Preheat the oven to 350℉ and grease a 9x5 loaf baking pan.
- Dice onion and bell pepper and sauté then with some oil over medium to medium-low heat until soft and golden brown. Take off heat.
- While the veggie are cooking, break up the slice of bread into pieces and let it soak for a few minutes in some milk.
- In a metal mixing bowl, combine ground turkey, eggs, sauteed veggies, pressed garlic, mayonnaise, Dijon mustard, Worcestershire sauce, salt, pepper, parsley and thyme. Squeeze the milk out of bread and crumble the bread into the mixing bowl (discard the milk).
- Mix everything thoroughly until all ingredients are evenly incorporated.
- Transfer the meatloaf mixture into the prepared baking dish and spread it evenly.
- Bake for about 55 minutes.
- While meatloaf is baking, mix the ingredients for the topping and set aside.
- Spread the topping over the top of the meatloaf evenly and bake another 7-10 minutes. (Make sure the until internal temperature of the meatloaf reached 165℉)
- Let the meatloaf rest 10-15 minutes before taking it out of the baking dish and slicing.
Notes
- Use 93% lean ground turkey for juicy and tender meatloaf that is not dry.
- Don’t skip sautéing the vegetables. Cooking the onion and bell pepper first builds flavor and prevents excess moisture from affecting the texture of the meatloaf.
- Soak and squeeze the bread. The milk-soaked bread (panade) keeps the meatloaf tender. Be sure to squeeze out the excess milk before mixing it in. (Use gluten free bread if needed!)
- Mix gently. Overmixing can make the meatloaf dense and firm. Stir just until everything is evenly incorporated.
- Cook to 165°F. Use a meat thermometer and remove the meatloaf from the oven as soon as it reaches 165°F. Turkey can dry out quickly if overbaked.
- Let it rest before slicing. Resting for 10-15 minutes allows the juices to redistribute so each slice stays moist and holds together beautifully.
- Free-form option. You can shape the meatloaf on a lined baking sheet instead of using a loaf pan for more browning and caramelization.
- Storing leftovers. Store cooled meatloaf in an airtight container in the refrigerator for up to 5 days.
- Freezing. Wrap the fully cooled meatloaf tightly in plastic wrap and foil, or store in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip. Reheat slices gently in the microwave, or in a cooking pan over medium-low heat, or warm the whole loaf covered in a 300°F oven until heated through to prevent drying.
- Meal prep tip. Slice the cooled meatloaf and portion it into containers with a simple side like roasted vegetables, potatoes, or rice for easy grab-and-go lunches throughout the week.
Nutrition
Calories: 236kcal | Carbohydrates: 16g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 595mg | Potassium: 498mg | Fiber: 1g | Sugar: 10g | Vitamin A: 652IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg