This ground turkey meatloaf is juicy and flavorful; your family will love it. Made with ground turkey meat, vegetables, and seasonings, it brings a hearty and nutritious twist to your dinner table.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Meatloaf is honestly one of my favorite weekend meals to make. Cooking takes some time, but achieving a perfectly cooked, juicy slice of meat makes it the ideal dinner main.
This ground turkey is a lighter take on traditional meatloaf made with ground beef. It uses ground turkey, which is lower in fat but still packed with flavor.
I enhanced mine by adding cooked vegetables like onions, mushrooms, seasonings, and fresh parsley. This meatloaf is so versatile that you can add any other seasonings you wish to make it your own.
If you’re a meatloaf fan, you will love our Southern meatloaf.
Ingredients Ground Turkey Meatloaf
- Ground Turkey Meat – The base of the meatloaf provides structure and protein.
- Binders and Moisture Providers – soft breadcrumbs, eggs, and chicken broth help bind the ingredients together and add texture.
- Aromatics and Vegetables – yellow onion, mushrooms, and carrot
- Fats – butter, adds richness and softend the vegetables.
- Seasonings – chopped parsley, Worcestershire sauce, salt and pepper, celery salt, garlic powder.
- Ketchup Glaze – Ketchup, brown sugar, Worcestershire sauce, garlic powder, apple cider vinegar, black pepper.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with foil paper. Next, prepare the breadcrumbs: Place them in a small bowl and pour chicken broth over them. Let the breadcrumbs soak until they absorb most of the liquid, which should take about 5-10 minutes.
Next, melt the butter in a medium-sized skillet over medium heat. Add the chopped onion, mushrooms, and carrot to the skillet. Cook these ingredients until soft and lightly browned, for about 5-7 minutes.
Combine ground turkey with soaked breadcrumbs. Add sautéed vegetables, beaten eggs, parsley, Worcestershire sauce, salt, celery salt, and black pepper to the mixture in a large bowl. Mix everything gently.
My Top Tip: Mix ingredients evenly, but only mix enough to avoid tough meatloaf.
Once mixed, transfer the meat mixture to the prepared loaf pan, shaping it so it sits evenly within the pan. Bake it in the oven for about 40 minutes before adding the glaze.
Make the Glaze
While the meatloaf is baking, prepare the glaze. In a small bowl, mix ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper.
After the meatloaf has baked for 40 minutes, remove it from the oven and spread the glaze evenly over the top. Return the meatloaf to the oven and continue to bake it for an additional 20 minutes.
You’re aiming for a bubbling and caramelized glaze and a meatloaf that reaches an internal temperature of at least 165°F (74°C).
Once you finish cooking the meatloaf, remove it from the oven and let it cool for 10-15 minutes before serving.
Tips for making this ahead
You can assemble the meatloaf mixture and shape it into a loaf a day before you cook it. Cover it tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. This not only saves time but can also help the flavors to meld together better.
You can also fully cook the meatloaf, allow it to cool, and refrigerate. You can refrigerate the cooked meatloaf for up to 4 days or freeze it for up to 3 months.
How to Reheat Meatloaf
When reheating, add a splash of water or broth to keep the meatloaf moist. Cover with foil and heat in the oven at 350°F (175°C) until warm. You can also reheat individual slices in the microwave for quick serving.
To reheat meatloaf in the microwave, cover it with a damp paper towel. Heat it in 30-second intervals until it is heated all the way through.
What should I serve this meatloaf with?
Pair this juicy turkey meatloaf with a fresh green salad, mashed potatoes, or roasted sweet potatoes for a delicious and nutritious meal.
The leftovers can be used to make sandwiches or added to a salad for lunch the next day, helping you get the most out of your cooking.
Should I use a loaf pan or sheet pan for this recipe?
I prefer a sheet pan for this meatloaf recipe, as I can line the pan with foil and discard it. You can also bake the meatloaf in a loaf pan if preferred.
I hope you like this ground turkey meatloaf as much as we do. Looking for more turkey recipes? Try these out:
If you try a recipe from our blog, please leave a rating and comment on how it turned out. We appreciate your feedback!
Easy Ground Turkey Meatloaf
Ingredients
Ground Turkey Meatloaf
- 2 pounds ground turkey meat
- 1 cup soft breadcrumbs can also use 1/2 cup dried breadcrumbs
- 1/2 cup chicken broth
- 2 Tablespoons unsalted butter
- 1 1/2 cup chopped yellow onion
- 1/2 cup chopped mushrooms
- 1/2 cup grated carrot
- 2 large eggs lightly beaten
- 1/3 cup chopped parsley
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Glaze
- ½ cup ketchup
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with foil paper.
- Place the breadcrumbs in a small bowl. Pour the chicken broth over the breadcrumbs and allow them to soak until most of the liquid is absorbed, about 5-10 minutes.
- Melt the butter in a skillet over medium heat. Add the chopped onion, mushrooms, and carrot. Sauté until they are soft and lightly browned, about 5-7 minutes.
- In a large bowl, combine the ground turkey, soaked breadcrumbs, sautéed vegetables, beaten eggs, chopped parsley, Worcestershire sauce, salt, celery salt, and black pepper. Mix everything together gently to ensure even distribution without overmixing.
- Transfer the mixture to the lined sheet pan, shaping it evenly into a loaf.
- Bake in the preheated oven for about 40 minutes.
- Make the glaze while the meatloaf is baking by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper in a small bowl. Stir well until all the ingredients are fully mixed.
- Remove the meatloaf from the oven after 40 minutes. Spread the glaze evenly over the top.
- Return the meatloaf to the oven and continue baking for 20 minutes, or until the glaze is slightly bubbling and caramelized and the meatloaf’s internal temperature reaches 165°F (74°C).
Notes
- You can assemble the meatloaf mixture and shape it into a loaf a day before you cook it. Cover it tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. This not only saves time but can also help the flavors to meld together better.
- You can also fully cook the meatloaf, allow it to cool, and refrigerate. You can refrigerate the cooked meatloaf for up to 4 days or freeze it for up to 3 months.