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!
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
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.
Nutrition
Calories: 218kcal, Carbohydrates: 15g, Protein: 31g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 87mg, Sodium: 721mg, Potassium: 582mg, Fiber: 2g, Sugar: 7g, Vitamin A: 495IU, Vitamin C: 7mg, Calcium: 70mg, Iron: 2mg