Turkey Meatloaf
Ingredients
- ⅔ cup ketchup
- ⅓ cup dark brown sugar
packed
- 1½ tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 medium yellow onion
minced
- 3 cloves garlic
minced
- 1¼ teaspoon salt
- ¾ teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1½ tablespoons Worcestershire sauce
- 1½ tablespoons Dijon mustard
- 2 large eggs
- 2 pounds ground turkey
93/7
- ¾ cup Italian seasoned breadcrumbs
- A few springs chopped fresh parsley
for garnish, optional
Directions
- 1
Set oven rack to middle position and preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
- 2
Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
- 3
Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
- 4
In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
- 5
Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
- 6
Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.
Turkey Meatloaf
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About this Recipe
Craving a meatloaf that's both deeply flavorful and wonderfully moist, even when made with turkey? This recipe delivers a truly satisfying Turkey Meatloaf, proving that the lean ground turkey can shine just as brightly as its beef counterpart in a classic comfort food.
Why This Turkey Meatloaf Works
The secret to this standout turkey meatloaf lies in a harmonious blend of savory aromatics and a perfectly balanced glaze. We start with a rich base of minced yellow onion, garlic, Worcestershire sauce, and a generous kick of paprika and thyme. This foundation infuses the lean ground turkey (93/7) with incredible depth, ensuring every bite is savory and tender, not dry. The crowning glory is a sweet and tangy glaze, featuring ketchup, dark brown sugar, apple cider vinegar, and Dijon mustard, which caramelizes beautifully as it cooks, locking in moisture and adding an irresistible finish.
What to Expect
Prepare for a meatloaf that is surprisingly juicy and tender throughout, never dense or crumbly. The exterior boasts a glossy, sticky glaze with a delightful balance of sweet and tangy notes that beautifully complements the savory, herb-infused interior. You'll experience a comforting warmth from the paprika and thyme, making this a hearty and deeply satisfying meal. It’s a dish that feels both classic and fresh, perfect for a cozy family dinner.
Customization & Variations
Feel free to adjust the seasoning to your taste; a pinch of red pepper flakes could add a subtle heat if you like. If you don't have Italian seasoned breadcrumbs, regular breadcrumbs with an extra ½ teaspoon of dried oregano and basil can work. For the glaze, if you prefer less sweetness, you can slightly reduce the dark brown sugar. As a garnish, you can also use other fresh herbs like chives or flat-leaf parsley.
Serving & Context
This robust turkey meatloaf is ideal as the centerpiece for a comforting weeknight meal or a casual Sunday dinner. Serve it alongside your favorite mashed potatoes or roasted root vegetables to soak up all the delicious juices.