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Turkey Meatloaf

Turkey meatloaf with a tangy ketchup glaze bakes into a moist, herb-packed loaf with an easy pan method. Ground turkey stays juicy, and the glaze caramelizes on top for a classic, lighter meatloaf texture.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prepare and mix
  1. Preheat oven to 350°F and grease a 9x5 loaf pan or line a sheet pan. Keep the pan ready so the turkey holds moisture once shaped.
  2. Combine ground turkey, breadcrumbs, eggs, whole milk, onion, garlic, Worcestershire sauce, dried Italian seasoning, dried thyme, fresh parsley, salt, and pepper. Mix until evenly combined with no dry breadcrumb pockets.
Shape and glaze
  1. Press the mixture into the loaf pan or shape it free-form on the prepared sheet pan. Staying in a pan helps the turkey meatloaf retain moisture while baking.
  2. Mix ketchup, brown sugar, and Dijon mustard to make the glaze. Spread half of the glaze over the top of the loaf.
Bake and rest
  1. Bake for 55–65 minutes at 350°F until the internal temperature reaches 165°F. The loaf should look set and slightly browned on top.
  2. At the 45-minute mark, spread the remaining glaze over the top again. Continue baking so the glaze caramelizes as it finishes.
  3. Rest the meatloaf for 10 minutes before slicing. This lets juices redistribute so each slice stays moist.

Notes

For the juiciest slices, weigh or pack the turkey mixture firmly but don’t overmix—stop when everything is just combined. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices at 325°F until warmed through. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw in the fridge before reheating. For a lower-fat swap, use low-fat (not fat-free) milk and consider using 93% lean ground turkey.