Turkey Meatloaf Recipe

Course: Dinner

Cuisine: American

Prep Time: 15

Cook Time: 1

Cool Time: 10

Total Time: 1 25

Servings: slices

Calories: 258kcal

Author: Becky Hardin

Turkey Meatloaf smothered with a savory glaze is a great family weeknight dinner! It's filling, protein packed, flavorful, and incredibly easy to make. Serve it alongside just about any side dish you want to make the whole family happy!

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Equipment

Ingredients

For the Meatloaf

1 tablespoon vegetable oil
1 yellow onion grated
2 cloves garlic minced
½ cup Panko breadcrumbs
¼ cup whole milk
2 large eggs
1 teaspoon chopped fresh thyme
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds 90% 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 tablespoon 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 teaspoon chopped fresh thyme, 2 tablespoons Worcestershire sauce, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder
Add in the onion mixture and turkey. Use your hands to mix until just combined.
2 pounds 90% lean ground turkey
Transfer the mixture to the baking sheet and pat it into a 9x5-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.
Cool for 10 minutes before slicing and serving.

Video

Notes

You can use any neutral oil you like, such as canola, avocado, or coconut oil.
In place of the Panko breadcrumbs, you can use regular breadcrumbs or gluten-free breadcrumbs.
You can use any kind of milk you like in this recipe, including plant-based milks.
In place of the turkey, try chicken, pork, or beef!
For a tender meatloaf, mix until just combined. You want the ingredients evenly incorporated, but not so mixed that they become tough.
You can also make this meatloaf in a standard loaf pan. Grease the pan and line it with a parchment sling for easy removal.
For a spicy turkey meatloaf, add a dash or hot sauce, sriracha, or red pepper flakes to the meat or sauce.
Turn this meatloaf into mini meatloaf muffins by pressing the mixture in the wells of a cupcake pan and baking for 25-30 minutes.

Storage: Store turkey meatloaf in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition