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If you’re looking for a cozy, family-friendly dinner that’s healthier but still full of flavor, this Turkey Meatloaf is it. Juicy ground turkey gets mixed with pantry spices and topped with a sweet and tangy glaze that caramelizes beautifully in the oven. It’s an easy weeknight recipe that tastes like classic comfort food.
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Pin ItIf you’re trying to eat less beef in your diet, this Turkey Meatloaf is about to rock your world. Lean ground turkey is all dressed up with various seasonings, herbs, and other flavorful additions that make it downright delicious.
Plus, there’s just enough whole milk, eggs, and breadcrumbs in the mix to give the ground turkey the best sturdy, yet moist consistency. It’s truly the perfect meatloaf! I think my favorite part might just be the glaze on top that’s simply made with ketchup and barbecue sauce.
You might even be tempted to make this Turkey Meatloaf instead of roasting a whole bird on Thanksgiving. It may seem unusual, but it’s definitely less maintenance!
Tips for Beginners
- Use the right pan. A rimmed baking sheet allows grease to drain so the loaf doesn’t steam. A loaf pan works too, but you may need to drain excess liquid halfway through.
- Check the temperature. Always use a meat thermometer and pull the meatloaf at 165°F for safe and juicy results.
- Avoid dryness. Skip 99% lean turkey because it’s too dry. Use 93% lean for the best balance of moisture and flavor. You can also add shredded zucchini or carrots for extra juiciness.
- Don’t overmix. Gently combine the ingredients until just incorporated. Overmixing makes the loaf tough.
- Rest before slicing. Let the meatloaf rest for 10 minutes after baking to lock in juices and slice cleanly.
Turkey Meatloaf Recipe
Equipment
- Baking Sheet OR
- 9×5-inch loaf pan
Ingredients
For the Meatloaf
- 1 tbsp vegetable oil
- 1 yellow onion grated
- 2 cloves garlic minced
- ½ cup Panko breadcrumbs
- ¼ cup whole milk
- 2 large eggs
- 1 tsp chopped fresh thyme
- 2 tbsp Worcestershire sauce sub soy sauce, balsamic vinegar, or BBQ sauce
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 lbs 90-93% lean ground turkey
For the Glaze
- ¼ cup ketchup
- ¼ cup barbecue sauce store-bought or homemade
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil. Set aside.
- Heat the oil in a sauté pan set over medium-high heat. Once warm, add in the onion and cook until it's translucent, about 3-5 minutes. Add in the garlic and cook until fragrant. Remove from the heat and set aside.1 tbsp vegetable oil, 1 yellow onion, 2 cloves garlic
- In a large bowl, whisk the Panko, milk, eggs, thyme, Worcestershire, salt, pepper, garlic powder, and onion powder together.½ cup Panko breadcrumbs, ¼ cup whole milk, 2 large eggs, 1 tsp chopped fresh thyme, 2 tbsp Worcestershire sauce, 1 tsp kosher salt, ¼ tsp ground black pepper, 1 tsp garlic powder, 1 tsp onion powder
- Add in the onion mixture and turkey. Use your hands to mix until just combined.2 lbs 90-93% lean ground turkey
- Transfer the mixture to the baking sheet and pat it into a 9×5-inch loaf.
- In a medium bowl, whisk the ketchup and barbecue sauce together. Spoon half of the glaze over the meatloaf, spreading it out into an even layer.¼ cup ketchup, ¼ cup barbecue sauce
- Bake the meatloaf for 40 minutes.
- Spread the remaining glaze over the meatloaf and bake for another 20 minutes, or until the internal temperature reaches 160°F.
Becky’s Tips
- Oil swaps: Any neutral oil works: canola, avocado, or even coconut oil.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Turkey Meatloaf Step by Step
Cook the aromatics: Preheat the oven to 350°F and line a baking sheet with parchment paper or foil. Set aside. Heat 1 tbsp vegetable oil in a sauté pan over medium-high heat. Add 1 grated yellow onion and cook until softened and translucent, about 3–5 minutes. Stir in 2 minced garlic cloves and cook for 1 more minute until fragrant. Remove from the heat and let cool slightly.
Mix the binder: In a large mixing bowl, whisk together ½ cup Panko breadcrumbs, ¼ cup whole milk, 2 large eggs, 1 tsp chopped fresh thyme, 2 tbsp Worcestershire sauce, 1 tsp kosher salt, ¼ tsp ground black pepper, 1 tsp garlic powder, and 1 tsp onion powder until well combined.
Combine the turkey: Add the sautéed onion and garlic mixture, then gently fold in 2 lbs of 90% lean ground turkey. Use your hands to mix until everything is just combined—avoid overmixing to keep the meatloaf tender.
Make the glaze: In a small bowl, whisk together ¼ cup ketchup and ¼ cup barbecue sauce.
Shape the loaf: Transfer the mixture to the prepared baking sheet and shape it into a loaf about 9×5 inches in size. Spread half of the glaze evenly over the top of the meatloaf.
Bake the meatloaf: Bake for 40 minutes, then remove from the oven and spread the remaining glaze on top. Return to the oven and bake for another 20 minutes, or until the internal temperature reaches 165°F. Let the meatloaf rest for 10 minutes before slicing and serving.
Recipe Variations
- Breadcrumbs: Use Panko, regular, or gluten-free breadcrumbs depending on your needs.
- Milk options: Whole milk keeps it moist, but any dairy or plant-based milk works.
- Meat: Substitute ground chicken, pork, or beef — or even mix turkey with pork for extra moisture.
- Glaze: For a spicy twist, add hot sauce, sriracha, or red pepper flakes to the glaze.
- Mini meatloaves: Bake in a muffin tin for 20–25 minutes for meal prep or individual servings.
- Loaf pan method: Grease a standard loaf pan and line with a parchment sling for easy removal if you prefer that method.
Serving Suggestions
This turkey meatloaf is the ultimate comfort dinner and pairs well with just about anything. For a classic plate, serve it alongside mashed potatoes and creamed green beans. My kids love their meatloaf with a side of crockpot mac and cheese or sweet potato casserole. Leftovers make a fantastic next-day meal. I like to sandwich a piece between a buttermilk biscuit with extra glaze for a hearty sandwich.
How to Store and Reheat
You can make the turkey meatloaf mixture up to 1 day ahead (through step 4) and refrigerate until ready to bake, or shape it into a loaf (step 5) and freeze for up to 1 month. Wrap tightly in plastic wrap and foil, then thaw overnight in the fridge before baking.
Leftover cooked meatloaf will keep in an airtight container in the fridge for up to 3 days. Reheat slices in a shallow dish at 250°F, sprinkled with a little broth and covered with foil, for 20–25 minutes.
For longer storage, freeze the whole loaf or individual slices, wrapped well, for up to 3 months. Thaw overnight in the fridge before reheating.
More Meatloaf and Turkey Recipes
Our Turkey Meatloaf recipe was originally published 11/21/22. It was retested, reworked, and republished to be better than ever 10/17/25.
It turned out great The meat was moist and full of flavor.