Go Back

Turkey Meatloaf

Turkey meatloaf with a tangy ketchup glaze that bakes into a moist, herb-packed loaf. Ground turkey stays juicy in a loaf pan, with a caramelized top and an internal temperature check at 165°F for reliable results.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Turkey meatloaf base
  • 2 lb ground turkey
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion
  • 3 garlic
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley
  • 0.5 salt to taste
  • 0.5 pepper to taste
Ketchup glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and shape
  1. Preheat oven to 350°F and grease a 9x5 loaf pan or line a baking sheet with parchment. Set up your pan so the loaf holds its shape and stays moist during baking.
  2. In a large bowl, combine ground turkey, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, Italian seasoning, dried thyme, fresh parsley, salt, and pepper. Mix just until evenly combined so the loaf bakes tender.
  3. Press the mixture into the loaf pan or shape free-form on the baking sheet. Keeping it in a pan helps retain moisture for a juicy interior.
Glaze and bake
  1. Mix ketchup, brown sugar, and Dijon mustard, then spread half of the glaze over the top. This first layer sets up a caramelized finish.
  2. Bake for 55–65 minutes total until the internal temperature reaches 165°F, checking partway through. At the 45-minute mark, spread the remaining glaze over the top for a tangy, glossy finish.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing. This short rest helps the juices redistribute so slices hold together.

Notes

For best moisture and easy slicing, use a thermometer and pull the loaf at exactly 165°F; if it browns early, tent loosely with foil. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced portions up to 2 months. For a lighter swap, use low-fat milk and reduced-sodium Worcestershire sauce if available.