Try my delicious turkey meatloaf for dinner tonight! It comes together quickly— combine the meatloaf ingredients, shape them into a loaf, brush liberally with a ketchup glaze, bake, and enjoy! This recipe is easily adaptable to add other vegetables or use different proteins.
After several recipe tests over the years, I discovered the secret to the juiciest meatloaf every single time. It comes down to one very simple, unassuming ingredient: bread crumbs. I explain in more detail in this post, but breadcrumbs’ ability to absorb moisture makes them a star for ensuring your meatloaf doesn’t lose valuable juiciness during baking.
A reader, Dave, says: “Prep time was a breeze–threw some wilted spinach in with red onions & garlic and used ground chicken. The result was juicy, tender, fresh, and felt very healthy.” ★★★★★
Table of Contents
Key Ingredients For Easy Turkey Meatloaf
These are the main ingredients you need to make this recipe for ground turkey meatloaf. You can find the full list of ingredients and measurements in the recipe card below.
Turkey — you can use 98% lean ground turkey or 85% ground turkey. The extra fat in the 85% turkey adds a little more richness and will make it a bit more tender.
Aromatics — build flavor from the beginning by cooking onions and garlic in olive oil.
Breadcrumbs — I use panko breadcrumbs for this turkey meatloaf recipe, which are larger and fluffier than traditional breadcrumbs. These are essential to making a juicy, tender turkey meatloaf. If you like, swap the panko bread crumbs for regular store-bought or homemade breadcrumbs.
Milk — milk soaks into the panko breadcrumbs and helps keep the meatloaf moist. You can also swap it for chicken broth or vegetable broth if you like. Broth will add more savory flavor to the recipe.
Eggs — eggs are essential for binding the turkey meatloaf ingredients. Without them, the meatloaf would crumble and fall apart when sliced.
Glaze — combine Worcestershire sauce and ketchup to make a classic meatloaf glaze with lots of tangy, umami flavor. The glaze also helps prevent the top of the meatloaf from drying out during baking.
The Secret To Juicy Turkey Meatloaf
This unassuming ingredient—breadcrumbs— is essential to making the best turkey meatloaf. Breadcrumbs are little tiny sponges, absorbing moisture, which means they hold onto the juices from the meatloaf as it cooks to keep it from drying out. This helps to create a moist, juicy meatloaf, which is especially important when using a lean meat like turkey. The panko breadcrumbs also add a little bit of filler, which keeps the meat tender. Without it, ground meat dishes like meatloaf or meatballs cook up very dense and dry.
I had my team test this recipe with and without the breadcrumbs. You can see in the image below that without the breadcrumbs, the turkey meatloaf ended up dry and crumbly. It was also much less tender and not very juicy. With the bread crumbs, the meatloaf held together much better and was quite juicy when sliced. It also stayed plump and was fluffier inside, not dense.
Can I Make This With Other Ground Meat?
Yes! Some readers have told me they make it with ground chicken and even ground elk with delicious results. You could certainly use ground beef as well, or try my other meatloaf recipes, classic meatloaf or Instant Pot meatloaf, for other protein variations.
Variations & Ingredient Substitutions
You can easily make this recipe your own! Here are a few simple ways to change up this classic turkey meatloaf recipe:
- Add fresh herbs: add up to 1 teaspoon each of chopped rosemary and thyme, and/or up to 2 teaspoons chopped fresh parsley. Stir them into the meat mixture along with the rest of the ingredients.
- Add extra vegetables: sauté some finely chopped mushrooms, bell peppers, or carrots along with the onions.
- Jazz up the glaze: add up to 1 teaspoon each of apple cider vinegar and/or Dijon mustard. For a sweeter sauce, add up to 2 tablespoons light brown sugar. You can also replace half of the ketchup with a thick barbecue sauce.
- Use a 9×5-inch loaf pan: Grease the pan and gently press the mixture into the pan. It may take a few more minutes to finish baking, so test the center to be sure it reaches 165°F.
- Gluten-free: Use gluten-free bread crumbs and Worcestershire sauce (or replace the sauce with tamari). Check the labels on any other ingredients used as well to ensure they are also gluten-free.
Pro Tips For The Best Turkey Meatloaf
If you don’t have time to soak the panko breadcrumbs in the milk before mixing the meatloaf (Step 3), you can just add both to the meat mixture in Step 4. However, I do think taking the extra 5 minutes to let the milk absorb into the bread crumbs helps with how moist the turkey meatloaf turns out.
Try to shape the meatloaf as evenly as possible, so it cooks evenly in the oven. When shaping the meatloaf, gently press the mixture into its shape, so you do not end up with air pockets.
I prefer to cook turkey meatloaf at a lower temperature. Because the ground turkey is so lean, a lower oven temperature results in a better texture and juicier meatloaf. A higher temperature can dry the meatloaf out and turn it dense or tough. If you like a darker crust on the outside, turn the oven to broil when the meatloaf is done baking and broil until golden and bubbly, about 2 minutes.
Do not skip resting the turkey meatloaf before slicing. The meatloaf needs this time to allow the loaf to relax and for the juices to redistribute. If you cut it right away, it can fall apart, and the juices will run out, making the slices dry.
How To Make Turkey Meatloaf
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making this easy turkey meatloaf. You can find the full set of instructions in the recipe card below.
1. Chop the onion and mince the garlic, and set aside.
2. Stir together the breadcrumbs and milk in a large bowl and let stand for 5 minutes.
3. Cook the onion in olive oil until very tender and browned around the edges, then add the garlic and cook for 2 minutes more. Transfer to a plate and let cool to room temperature before proceeding.
4. Once the onion mixture has cooled, add the eggs, olive oil, 1 tablespoon of Worcestershire sauce, black pepper, and salt to the panko bread crumb mixture and stir. Then add the onion mixture and the ground turkey.
5. Use your hands to gently mix until everything is just combined. Don’t squeeze the turkey, or it will turn out dense.
6. Quickly make the meatloaf glaze by whisking together the glaze ingredients (ketchup and Worcestershire sauce). Keep 1 cup aside for serving. You’ll use the rest to glaze the turkey meatloaf.
7. Place the turkey mixture on a rimmed baking sheet lightly greased with cooking spray (skip the loaf pan). Shape it into a 9×4-inch loaf.
8. Brush the meatloaf with half of the ketchup mixture. Bake for 30 minutes at 325°F. Brush the turkey meatloaf again with the glaze and bake for a further 30 to 40 minutes, until a meat thermometer inserted into the center registers 165°F. Remove from the oven and let rest for 15 minutes. Serve warm with the reserved ketchup and Worcestershire sauce mixture.
Turkey Meatloaf Recipe
Equipment
- Skillet
- Mixing Bowls
- Rimmed baking sheet
Ingredients
- 4 tablespoons olive oil divided (60mL)
- ½ large yellow onion chopped (about 1 cup, 120g)
- 1½ teaspoons salt divided
- 4 cloves garlic minced
- 1 cup panko bread crumbs (60g)
- ½ cup whole milk (120ml)
- 2 large eggs lightly beaten
- 2 tablespoons Worcestershire sauce divided
- 1 teaspoon ground black pepper
- 2 pounds ground turkey (900g)
- 1½ cups ketchup (360ml)
Instructions
- Preheat the oven to 325°F. Lightly spray a rimmed baking sheet with cooking spray.
- In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are very tender and lightly browned around edges, 6 to 8 minutes. Stir in the garlic and cook for 2 more minutes. Remove from the heat and transfer to a plate to cool to room temperature.
- In a large bowl, stir together the panko and milk. Let the mixture stand for 5 minutes. (This allows the panko to absorb the milk for a juicy meatloaf.)
- Stir the eggs, the remaining 2 tablespoons of olive oil, 1 tablespoon of Worcestershire sauce, pepper, and 1 teaspoon of salt into the panko mixture. Add the cooled onion mixture and the turkey. Using your hands, gently mix together until all of the ingredients are just combined, being careful not to squeeze the turkey with your hands. Turn the mixture out onto the prepared baking sheet and shape it into a 9×4-inch loaf.
- In a small bowl, whisk together ketchup and the remaining 1 tablespoon Worcestershire sauce. Reserve 1 cup, cover, and set aside.
- Brush the meatloaf with half the remaining ketchup mixture and place in the oven.
- Bake for 30 minutes. Brush again with the remaining ketchup mixture and return to the oven for 30 to 40 minutes, until a meat thermometer inserted into the center of the loaf registers 165°. Remove from the oven and allow the meatloaf to rest for 15 minutes. Serve warm with the reserved ketchup mixture.
Notes
- You can make the sauce and shape the meatloaf up to 24 hours in advance. Cover and store the sauce and the meatloaf separately in the refrigerator. Brush with the sauce just before cooking. Add a few minutes to the cook time, as the meatloaf mixture will be cold and may need more time to come to the proper internal temperature.
- To correctly measure the internal temperature of the meatloaf, insert the instant-read thermometer into the center of the meatloaf and wait for it to stop climbing in temperature, 5 to 10 seconds. If you only have a regular meat thermometer, leave it in the center of the meatloaf for 30 seconds to ensure it reads accurately.
Nutrition
Storing, Freezing, & Reheating
Storing: Store leftover turkey meatloaf in an airtight container or tightly wrapped in plastic wrap for 4 to 5 days in the fridge.
Freezing: You can freeze baked or unbaked meatloaf. Once baked, simply wrap up the cooled meatloaf in plastic wrap and then aluminum foil and freeze for 2 months. Thaw before reheating. If unbaked, hold off brushing the ketchup mixture onto the shaped loaf, and flash freeze it on a lined sheet pan before wrapping it to freeze. Thaw the meatloaf, add the ketchup mixture, and bake as directed when ready to eat.
Reheating: Reheating turkey meatloaf can be tricky, as it’s prone to drying out. I like to place slices on a baking tray and drizzle them with a tiny amount of water, chicken broth, or vegetable broth. Cover with aluminum foil and place in the oven at 350°F. Depending on the thickness of the slices, they will take 10 to 20 minutes to warm through.
For a quicker reheating option, reheat turkey meatloaf slices in the microwave for a minute or 2 or in the air fryer at 350°F for about 3 to 5 minutes, sprinkled with a little broth or water first.
How To Serve
To keep dinner simple and ultra comforting, I like to serve this turkey meatloaf recipe with my mashed potatoes recipe. Turkey meatloaf also pairs wonderfully with garlic bread, roasted carrots, baked mac and cheese, creamed spinach, sweet potato fries, dinner rolls, French green beans, and baked potatoes.
One reader baked a loaf of my brioche bread and turned leftovers into open-faced meatloaf sandwiches— genius!
More Ground Turkey Recipes To Try
Try one of these easy ground turkey recipes next!
Turkey meatballs are healthy, flavorful, and moist. I love serving them on a hoagie bun smothered in marinara sauce.
I love making my juicy turkey burgers when I want a lighter burger option. They’re ready in about 20 minutes!
Need a cozy one-pot meal? Try turkey chili! Made with ground turkey, beans, broth, and spices, it’s a satisfying, hearty dish.
Air fryer turkey meatballs only require 6 ingredients and 10 minutes of prep time. In fact, you can have a batch on the table in under 30 minutes.
Perfect for busy weeknights, air fryer turkey burgers are ready in a flash and delicious on a bun with your favorite toppings.
If you’ve tried this turkey meatloaf recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Dayna Faulkner says
This was so yummy ! I didn’t have ketchup so I used hickory bbq that I had already had and made a brioche loaf for meatloaf open m faced sandwiches with slaw . SOOO GOOD !!
Dave says
Prep time was a breeze–threw some wilted spinach in with red onions & garlic and used ground chicken. The result was juicy, tender, fresh and felt very healthy. Definitely going in the 2 week rotation!!
Liv says
Loved it!
K. says
Very yummy!