Turkey Meatloaf Recipe

Ingredients

• 22.5 ml, divided (1½ tbsp)olive oil
• About 200 g (1¼ cups; 1 medium onion)finely chopped yellow onion
• 15 ml (1 tbsp; 3 cloves)minced garlic
• About 75 g (¾ cup)breadcrumbs, homemade or shop-bought
• 80 ml (⅓ cup)low-sodium chicken broth
• 40 g (½ cup; 1.4 oz)finely shredded Parmesan cheese
• 22.5 ml (1½ tbsp)Worcestershire sauce
• About 95 ml (⅓ cup plus 1 tbsp), dividedketchup
• 15 ml (1 tbsp)Dijon mustard
• About 12 g (3 tbsp), plus more for garnishchopped fresh parsley
• 2.5 ml (½ tsp)dried thyme
• 1 largeegg
• 1 largeegg yolk
• 5 ml (1 tsp)salt
• 2.5 ml (½ tsp)freshly ground black pepper
• 900 g (2 lb)93%-lean ground turkey

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line a baking sheet with foil and coat it with non-stick cooking spray, or use baking parchment for easier clean-up.

2. 2

   Cook onion and garlic

   Warm 15 ml (1 tbsp) of the olive oil in a frying pan over medium-high heat. Add the onion and cook for about 5 minutes, until slightly golden. Stir in the garlic and cook for a further 30 seconds.

3. 3

   Moisten breadcrumbs

   In a large mixing bowl, stir the breadcrumbs and chicken broth together until the crumbs are moistened.

4. 4

   Cool the mixture

   Mix the cooked onion and garlic into the breadcrumbs. Refrigerate the mixture until completely cool, about 15–20 minutes.

5. 5

   Add the flavourings

   Stir the Parmesan, Worcestershire sauce, 15 ml (1 tbsp) of the ketchup, Dijon mustard, parsley, thyme, egg, egg yolk, salt and pepper into the cooled mixture.

6. 6

   Mix in turkey

   Add the ground turkey and mix with your hands just until everything is combined; avoid working the meat too much.

7. 7

   Shape the meatloaf

   Shape the mixture into a 23 × 10 cm (9 × 4 in) loaf on the prepared baking sheet. Brush the top with the remaining 7.5 ml (½ tbsp) olive oil.

8. 8

   Bake the loaf

   Bake in the preheated oven for 45 minutes.

9. 9

   Glaze and finish

   Take the meatloaf out and brush the top with the remaining ketchup. Return it to the oven for about 20 minutes, or until the internal temperature reaches 74°C (165°F) when checked in several places.

10. 10

    Rest and serve

    Remove the meatloaf from the oven and leave it to rest for 5 minutes. Sprinkle with extra parsley, slice and serve warm.

What is turkey meatloaf?

Meatloaf is a familiar American home-cooking dish: seasoned minced meat is shaped into a loaf and baked, often with a sauce or glaze on top. This version uses turkey in place of the more traditional beef-based mixture.

Parmesan, Worcestershire sauce and herbs add savoury depth, while the ketchup glaze brings a sweet, tangy finish. Breadcrumbs soaked in broth help keep the turkey mixture tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 28g protein, 15g carbs, 12g fat.

The turkey supplies most of the protein, while breadcrumbs and ketchup contribute carbohydrates. Olive oil, Parmesan and egg account for much of the fat. Pair a slice with vegetables and a moderate serving of potatoes or another starchy side for a balanced plate.

Build flavour before mixing

Onion and garlic: cooking them first softens their sharpness and gives the loaf a savoury base. Let the mixture cool fully before adding the egg and turkey.

Breadcrumbs and broth: stirring them together before adding the other ingredients helps distribute moisture through the loaf. Homemade or shop-bought breadcrumbs both work.

Mix gently for a tender loaf

Combine the seasonings and cooled onion mixture before adding the turkey, so they are spread evenly without extensive handling of the meat. Once the turkey goes in, mix only until no large streaks of seasoning remain.

Overmixing can make the cooked meatloaf firm and dense. Use your hands lightly rather than squeezing the mixture.

Shape and glaze

Even shape: form a loaf about 23 × 10 cm so it cooks at a steady pace. Keep it on the prepared baking sheet as directed.

Two-stage bake: the first 45 minutes cook the loaf before the remaining ketchup goes on. Adding the glaze for the final 20 minutes gives it time to warm and set without baking for the full duration.

Check doneness and rest

Temperature: check the centre and a couple of other spots with a food thermometer; the recipe's target is 74°C (165°F). If it has not reached that temperature, continue baking and check again.

Resting: leave the cooked loaf for 5 minutes before slicing. This brief pause makes it easier to serve neat slices.

What to serve alongside

For a classic plate, serve slices with mashed potatoes and a green vegetable such as green beans or broccoli. Their mild flavours pair well with the savoury loaf and tangy glaze.

A crisp green salad or roasted vegetables also make a good accompaniment. Add extra ketchup at the table if you like a more pronounced tomato flavour.

Recipe notes & tips

• Chop the onion finely so it blends evenly into the loaf.
• Cool the breadcrumb and onion mixture completely before adding the egg and turkey.
• Mix the turkey in gently and stop as soon as the ingredients are combined.
• Shape the loaf evenly so it cooks consistently.
• Check the internal temperature in several places, avoiding reliance on the colour of the glaze.
• Rest the meatloaf for 5 minutes before slicing.

Variations

• Fresh herbs: replace some of the parsley with another chopped soft herb.
• Spicier glaze: stir a little hot sauce into the ketchup before brushing it on.
• Extra savoury: add a little more Worcestershire sauce while keeping the mixture easy to shape.
• Different cheese: use finely grated hard cheese in place of the Parmesan.
• Dried herbs: use a small amount of another dried herb in place of the thyme.

Common mistakes to avoid

• Adding the turkey to a warm mixture: cool the breadcrumb and onion mixture first so the other ingredients can be mixed in evenly.
• Overworking the meat: mix gently and stop once the ingredients are combined.
• Skipping the glaze timing: add the remaining ketchup after the first 45 minutes, then bake for the final 20 minutes.
• Guessing doneness by appearance: check the internal temperature in several spots and look for 74°C (165°F).
• Slicing straight away: rest the meatloaf for 5 minutes before cutting.

How to store

Refrigerate leftovers in a covered container once cool and use within 3–4 days. Reheat slices until piping hot throughout, in the oven or microwave.

Frequently asked questions