Turkey Meatloaf
This turkey meatloaf is so succulent and tender that it literally melts in your mouth! Packed with flavor and very easy to make, this is weeknight comfort food at its best. The out-of-this-world balsamic glaze adds sweetness and tang, making this meatloaf a dinnertime favorite in my house!
Love meatloaf? You should also grab my recipes for Bacon Wrapped Meatloaf and Kibbeh (the Middle-Eastern cousin of meatloaf!).
If you are used to dry, boring meatloaves, I am about to change your life!
Pretty bold promise, right? Yep! That’s how much I love this recipe. ♥️♥️♥️ It is absolutely delicious!
This is exceptionally surprising because this meatloaf is made with ground turkey, which is usually dry and bland. But not here! Oh no, this meatloaf is the opposite of that. It is so flavor, tender and mouthwatering that you won’t believe it is made of turkey.
If you’re looking for a new recipe to add to your dinner rotation, give this a try! I hope you love it as much as we do.
Ingredients
To make Turkey Meatloaf, you will need:
- Ground Turkey – You’ll need high-fat ground turkey if you want a succulent meatloaf. I use 85% lean/15% fat.
- Bread – I like using potato sandwich bread soaked in milk instead of breadcrumbs. It helps bind the ingredients together and makes this turkey meatloaf extra juicy and tender!
- Milk – To soak the bread slices. For a dairy-free version, you can use almond or oat milk, or even chicken broth.
- Onion and Garlic – The aromatics, for flavor!
- Egg – The egg helps bind the meatloaf together. It also adds flavor and moisture.
- Mustard – A touch of Dijon mustard adds flavor and complexity.
- Parsley – The fresh parsley adds brightness and I find that it pairs great with the turkey. If you don’t have any on hand, you can use 2 tablespoons of dried parsley instead.
- Salt and Pepper – For this recipe, I am providing the exact quantities of seasoning I use, since you shouldn’t taste the raw mixture.
- Ketchup and Balsamic Vinegar – To make the balsamic glaze.
How to Make Turkey Meatloaf
To make a very moist and juicy meatloaf, I use the same technique that I use when I make meatballs, which I learned from my grandmother.
The secret is to use soft bread soaked in milk instead of breadcrumbs. That mixture acts as a binder and makes the meatloaf extra tender.
So tender that you might be tempted to add more bread (or reach for that tin of breadcrumbs in your pantry) to make the mixture stiffer. Resist, my friend! Trust that you will be able to shape the loaf and that you will be rewarded with melt-in-your-mouth perfection!
Recommended tools and equipment: mixing bowls, foil, baking sheet.
Here’s how I make this turkey meatloaf recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Soak the bread
- Combine bread and milk and soak for 5 minutes.
- Use a fork to mash everything together, so the bread can be fully saturated.
- Using your hands, squeeze the extra moisture out of the bread before combining with the other ingredients.
Step 2: Make the turkey meatloaf
- In a bowl, combine the soaked bread with the ground turkey and all the other meatloaf ingredients. Do not over-mix or your turkey meatloaf can get dense and tough.
- Transfer to a baking sheet and use your hands to form a loaf that is about 9 inches long and 4 inches wide. I free form mine, but – if you are a perfectionist – you can use a loaf pan as a mold and then transfer to the baking sheet. If doing that, make sure you don’t pack the mixture too tight.
Step 3: Bake and Glaze the Turkey Meatloaf
- Make the glaze by mixing the ketchup and balsamic together.
- Bake the turkey meatloaf at 350ºF for 30 minutes. Pat dry any juices on the pan so the meatloaf can brown nicely.
- Cover with half the glaze, reserving the rest to make a sauce later.
- Bake again for another 30 minutes or until the meatloaf is done. You can check with an instant read thermometer. The meatloaf is done when it reaches 160ºF.
- Transfer the meatloaf to a serving dish. Let it rest for at least 5 minutes.
- Pour any juices that have accumulated in the pan with the reserved glaze and serve that on the side!
Olivia’s Tips
- Use dark turkey meat (15% fat) to make this meatloaf recipe. White meat is lower in fat and calories, but will produce a drier meatloaf.
- Lining your baking sheet with foil ensures an easier cleanup! Make sure you coat the foil with nonstick spray or oil, so the turkey meatloaf doesn’t stick.
- After the turkey meatloaf is out of the oven, it is important to let it rest for at least 5 minutes, so the juices have time to redistribute. If you cut into the loaf too soon, the juices will seep out and the meatloaf won’t be as juicy and succulent.
Serving Turkey Meatloaf
Meatloaf is classic comfort food and a dinner staple in American cuisine!
I like pairing turkey meatloaf with mashed potatoes and a nice green salad or a side of veggies, such as green beans or broccoli. I also like to serve a sauce made with some of the glaze and the pan juices, so those who want a little more of that sweet tanginess can help themselves.
As for leftovers, they make the tastiest meatloaf sandwiches! 😋
Variations
It is easy to customize this turkey meatloaf to make it more suitable to your dietary needs or even to use some leftover veggies that you have in the fridge.
Here are some suggestions:
- Make it dairy-free by using nut milk or oat milk to soak the bread. Or, if you don’t want to use any milk at all, use chicken or vegetable broth.
- Want to make it low carb? Ditch the soaked bread and use 1/2 cup almond flour instead. I find that the meatloaf is not as succulent, but it is still pretty good, and carb-free.
- Sneak in some vegetables in the mixture, such as shredded carrots or zucchini, corn, chopped celery or chopped mushrooms. I recommend cooking/sautéing veggies before combining them with the other ingredients.
- Add chopped greens, such as spinach or kale.
- Substitute the balsamic glaze for BBQ sauce or your favorite meatloaf glaze.
Storage and Reheating Instructions
- Make Ahead – Mix and shape the meatloaf one day in advance. Cover and refrigerate until ready to bake. Then, let it stand at room temperature for 30 minutes before baking. You can also prep the glaze ahead, but don’t glaze the turkey meatloaf until after you’ve baked it for 30 minutes.
- Freeze unbaked – You can freeze the raw meatloaf (without the glaze) for up to 3 months, covered with a layer of plastic and foil to prevent freezer burn. When ready to eat, let it thaw overnight in the fridge before baking.
- Freeze baked – Baked turkey meatloaf can be frozen for up to 3 – 4 months. You can store it whole or cut in slices. Defrost overnight in the fridge when ready to reheat.
- Leftovers – Properly stored, cooked turkey meatloaf will keep well in the fridge, tightly wrapped or stored in an airtight container, for 3 to 4 days.
- Reheating Turkey Meatloaf without Drying Out – If reheating the whole meatloaf, the oven method is the way to go. Place the meatloaf in a baking sheet and add about 1/4 cup of chicken broth or water. Cover loosely with foil and reheat at 350ºF for about 20 minutes, or until hot. If reheating just a few slices, the microwave is surprisingly effective! Cover the meatloaf slices with a damp paper towel and place on a plate. Heat in 30-second intervals until hot.
Frequently Asked Questions
Your meatloaf is done when an instant read thermometer inserted in the center of the loaf reads at least 160ºF.
It will take you about one hour to cook it at 350ºF.
I recommend baking the turkey meatloaf for 30 minutes before topping with the glaze. Turkey releases lots of juices, so if you glaze too early, it will slide right off while baking.
More Turkey Recipes
- The BEST Turkey Chili Ever!
- Turkey Kale and Rice Soup
- Turkey Sausage and Smoked Gouda Quiche
- Sriracha Turkey Burger
Turkey Meatloaf
Ingredients
For the Turkey Meatloaf:
- 3 slices potato sandwich bread, crusts removed and torn into smaller pieces
- ½ cup whole milk
- 2 pounds ground turkey (85%)
- 1 large onion, grated
- 3 cloves garlic, minced
- 2 teaspoons Dijon mustard
- 1 ½ teaspoons Kosher salt
- ½ teaspoon Freshly ground black pepper
- 1 large egg
- ½ cup chopped fresh parsley
For the Balsamic Glaze:
- ½ cup ketchup
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 350ºF. Cover a large baking sheet with foil or parchment paper, for easier clean up, then coat with nonstick spray.
- Combine the bread chunks and milk in a bowl, using a fork to mash the mixture, making sure the bread is fully saturated. Let it sit for 5 minutes while you prep the other ingredients. Squeeze the extra milk before combining the bread with the other ingredients.
- In a bowl, combine the ground turkey, soaked bread, grated onion, garlic, mustard, salt, pepper, egg and parsley.
- Using your hands, mix until everything is combined. Try to avoid over-mixing!
- Transfer the mixture onto the prepared baking sheet, using your hands to shape it into a loaf about 9 inches long and 4 inches wide. If you prefer, you can use a loaf pan to shape the meatloaf and then transfer to the baking sheet.
- Make the glaze by mixing the ketchup and balsamic glaze in a bowl. Reserve.
- Bake the turkey meatloaf for 30 minutes. Then, remove from oven and, using a paper towel, soak any extra liquids that have accumulated in the baking sheet.
- Spread ½ of the glaze on the meatloaf, reserving the remaining for later. Return the meatloaf to the oven and bake until an instant-read thermometer inserted in the center reads at least 160ºF, about 30 more minutes.
- Allow the turkey meatloaf to rest for 5 to 10 minutes before serving. Then, mix the reserved glaze with the pan juices and serve on the side.
Notes
- Make Ahead – Mix and shape the meatloaf one day in advance. Cover and refrigerate until ready to bake. Then, let it stand at room temperature for 30 minutes before baking. You can also prep the glaze ahead, but don’t glaze the turkey meatloaf until after you’ve baked it for 30 minutes.
- Freeze unbaked – You can freeze the raw meatloaf (without the glaze) for up to 3 months, covered with a layer of plastic and foil to prevent freezer burn. When ready to eat, let it thaw overnight in the fridge before baking.
- Freeze baked – Baked turkey meatloaf can be frozen for up to 3 – 4 months. You can store it whole or cut in slices. Defrost overnight in the fridge when ready to reheat.
- Leftovers – Properly stored, cooked turkey meatloaf will keep well in the fridge, tightly wrapped or stored in an airtight container, for 3 to 4 days.
- Reheating Turkey Meatloaf without Drying Out – If reheating the whole meatloaf, the oven method is the way to go. Place the meatloaf in a baking sheet and add about 1/4 cup of chicken broth or water. Cover loosely with foil and reheat at 350ºF for about 20 minutes, or until hot. If reheating just a few slices, the microwave is surprisingly effective! Cover the meatloaf slices with a damp paper towel and place on a plate. Heat in 30-second intervals until hot.
Nutrition
P.S. By now, you probably know, or will have noticed, that I’m one of Google’s paid early testers for their Thank with Google pilot program. This is an experimental feature that Google is testing out with some creators, which allows our readers to show appreciation for our work by purchasing stickers to send us with an optional personal message.
You can find the Thank with Google button in multiple places on my site, including the beginning and end of any blog post, and on the sidebar. I’ve loved seeing the stickers and messages that some of you have sent me! It is an honor to be able to serve you and it makes me very happy when you let me know that the content was helpful and/or special to you somehow.
As always, thank you for your support!
