This Turkey Meatloaf recipe is juicy and packed with flavor! This is definitely not your mama’s meatloaf! Although it has had a healthy makeover, you would never know it. This ground turkey meatloaf will quickly become a new family favorite.
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Why We Love This Turkey Meatloaf
- Just as much flavor as traditional meatloaf.
Poultry has a lighter flavor profile, but this recipe provides the perfect balance of savory goodness between the tangy sauce and spice mix. - Easy prep with frozen onions
Make prep even easier by keeping a bag of frozen, chopped onions on hand. You’ll find them in the vegetable section of the frozen foods aisle. - Healthier version of a home-cooked favorite
This ground turkey meatloaf is made with lean meat, and still satisfies!
Ingredient Notes And Substitutions
- Breadcrumbs: For the best bread crumbs, we use leftover bread. When a loaf has become a little stale, we cube it up and let it dry for 12-24 hours on a baking sheet lined with parchment paper. Once it is completely dry, store it in an airtight container or in the freezer for up to 3 months.
- Ground Turkey: can substitute ground chicken for a similar result
- Eggs: or egg substitute, if you prefer
Recipe Tips- Ground Turkey Meatloaf
- Utilize a food processor for easy prep
Add turkey, bread crumbs, egg, 1/4 cup of the ketchup, Worcestershire sauce, salt, and pepper with onion mixture to a food processor. Pulse until mixed together. - Bake with ketchup topping for moist meatloaf
Once you’ve add the meatloaf mixture to a loaf pan or formed it into a freeform oval shape on a baking sheet, top it with ketchup to keep the meatloaf juicy while it’s baking. - Cool for 5 minutes
When it’s done cooking, set the meatloaf aside to cool for 5 minutes. This allows the juices to redistribute and the meatloaf to solidify.
How To Serve
Serve this tasty main dish with mashed potatoes or smashed potatoes, for a hearty dinner spread. A crisp salad also goes deliciously with this turkey meatloaf. And if you’re hosting, add to the home-baked flavor and make some drop biscuits or cornbread.
Ground Turkey Meatloaf Frequently Asked Questions
Yes, this recipe freezes very well. You can double the recipe and freeze one for later use. Prepare the meatloaf as directed below, through step 3 (leave off the ketchup). Wrap in foil or a freezer-safe container for up to 3 months. To bake, allow the meatloaf to defrost overnight in the refrigerator and bake the thawed meatloaf as directed in the recipe.
Of course. In fact, you can use ground pork or a mixture of ground meats in this recipe.
We recommend 80% to 85% lean ground meat for this meatloaf. If you use a leaner ground turkey, chicken, beef, or pork then we suggest using more ketchup or BBQ sauce on top to keep it moist.
Adding ingredients like eggs and breadcrumbs will help the meat to stick together. Also avoid overcooking the meatloaf, as this can result in the dish crumbling apart.
Turkey Meatloaf
Ingredients
- 2 Tablespoons butter
- 1 cup diced onions
- 3 garlic cloves minced
- 1 ¼ pounds ground turkey or ground chicken
- ½ cup breadcrumbs
- 1 egg lightly beaten, (or 1/4 cup egg substitute)
- ¾ cup ketchup divided
- 2 teaspoons Worcestershire sauce
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Melt butter in a skillet. Cook onion and garlic in melted butter for 5 minutes, stirring occasionally. Place mixture in a large bowl and let cool for 5 minutes.
- Meanwhile, combine turkey, bread crumbs, egg, 1/4 cup of the ketchup, Worcestershire sauce, salt, and pepper with onion mixture. I use a food processor, pulsing until mixed.
- Press meatloaf into an 8"x4"-inch loaf pan or shape into a freeform oval shape and place on a baking sheet. Spread remaining ketchup on top.
- Bake in a 350°F. oven for 45-55 minutes. Meatloaf is done when the Internal temperature at the thickest portion of the loaf is 165°F.
- Remove from oven and let stand 5 minutes before serving.
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Ned says
Loved this meatloaf! Not only was it delicious but it was perfectly moist! Thank you for an awesome recipe!