Go Back

Turkey Meatloaf

Turkey meatloaf with a tangy ketchup glaze is a moist, herb-packed lean meatloaf that bakes to tender perfection. This easy turkey dinner uses ground turkey, breadcrumbs, and a simple Dijon-ketchup topping for a caramelized finish.
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: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground turkey
  • 0.6667 cup breadcrumbs
  • 2 eggs
  • 0.3333 cup whole milk
  • 1 onion small, grated
  • 3 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped
  • 0.25 salt and pepper to taste
  • 0.25 black pepper to taste
Glaze
  • 0.3333 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan or line a baking sheet.
  2. In a large mixing bowl, combine ground turkey, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, dried thyme, chopped fresh parsley, salt, and pepper until evenly combined.
Shape and glaze
  1. Press the turkey mixture into the loaf pan or shape it free-form on the baking sheet, keeping it in the pan for moisture retention.
  2. Mix the glaze ingredients—ketchup, brown sugar, and Dijon mustard—and spread half over the top, leaving a visible coating.
Bake
  1. Bake at 350°F for 55–65 minutes, until the internal temperature reaches 165°F and the top looks caramelized.
  2. At the 45-minute mark, spread the remaining glaze over the top so it finishes baking glossy and browned.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing to help the juices set, keeping the interior moist with visible herb flecks.

Notes

For best texture, don’t overmix—the turkey should be combined just until no dry breadcrumb spots remain. Refrigerate leftovers in an airtight container for up to 4 days; freeze cooked slices for up to 3 months. To make it even lower fat, use skim or 2% milk instead of whole milk without changing the bake time.