My ground turkey meatloaf is extra juicy, tender, and topped with a sweet and tangy glaze. It’s simple to make and tastes just as satisfying as the classic beef version.
My turkey meatloaf recipe is actually juicy
If your family is like mine and has certain members (*cough* Niki *cough*) who complain whenever ground beef is on the menu, my ground turkey meatloaf might just become your new staple.
Ground turkey has a reputation for being dry, but I use a few simple ingredients to lock in moisture, so the meatloaf stays tender and juicy every time. Here’s why I love it:
- Extra juicy and moist. The meatloaf stays tender from the first slice to the last (I love the edges), especially with the sticky glaze on top.
- Perfect to make ahead. I often prep it the night before, then simply bake it when dinner rolls around.
- A lighter take on a classic. Ground turkey is naturally leaner than beef, but you won’t sacrifice any flavor.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with kitchen notes. Full measurements are in the recipe card below.
- Ground turkey. Standard or lean ground turkey can be used. Avoid using extra-lean or fat-free turkey, as you risk the meatloaf becoming quite dry and rubbery.
- Onion and garlic. Finely chopped.
- Eggs. Helps bind the meatloaf together.
- Ketchup. I tested this recipe with maple syrup and honey but found ketchup to have the perfect balance of sweetness and tartness.
- Milk of choice. I typically use whole milk or non-fat milk, but any milk is fine.
- Fresh parsley. Not the dried kind, please.
- Panko breadcrumbs. Acts as a binder and helps absorb some moisture so the meatloaf won’t be overly soft or watery.
- Spices. Kosher salt, black pepper, and Italian seasoning.
- Glaze. A simple combination of ketchup, apple cider vinegar, and brown sugar.
How to make ground turkey meatloaf
Step 1- Make the mixture: Mix all the meatloaf ingredients in a large bowl until fully combined.
Step 2- Bake: Transfer the mixture to a greased loaf pan. Bake for 40 minutes.
Step 3 – Make the glaze: While the meatloaf bakes, prepare the glaze. Whisk together the ketchup, vinegar, and brown sugar in a small bowl.
Step 4- Glaze and serve: Remove the meatloaf from the oven and brush the top with the glaze. Bake for a further 15 minutes, let the meatloaf rest for 10 minutes, then slice and serve.
Side dishes to serve
Anything goes with meatloaf, but these are my family’s tried-and-true favorites.
Arman’s recipe tips
- Mix the meat gently. I stir everything together until just combined. Overmixing can make the meatloaf dense and rubbery instead of tender.
- Use a meat thermometer. The meatloaf is ready once the center reaches 165°F. It’s the easiest way to avoid overcooking.
- Let it rest before slicing. Give the meatloaf 5-10 minutes to rest after baking so the juices redistribute. It makes every slice much juicier.
- Cover with foil if needed. If the top is browning too quickly, loosely tent it with foil until it’s time to brush on the glaze.
Frequently asked questions
In my experience, this usually happens when there isn’t enough binder. That’s why I use both eggs and breadcrumbs- they help mold everything together so the meatloaf slices cleanly without crumbling.
The most common cause is overmixing. I stir the ingredients together just until everything is combined, which keeps the meatloaf tender and juicy rather than dense and rubbery.
I wouldn’t recommend it. I always bake meatloaf at 350°F because it cooks evenly from edge to center. At a higher temperature, the outside can overcook before the middle is done.
More meatloaf recipes
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Preheat the oven to 190C/375F. Line a 9 x5-inch pan with parchment paper and lightly grease.
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In a large mixing bowl, add all the ground turkey, onion, garlic, eggs, ketchup, milk, parsley, panko bread crumbs, salt, pepper, and Italian seasoning, and mix well. Transfer into the lined pan. Bake the meatloaf for 40 minutes. If you notice the tops of the meatloaf browning too quickly, add some foil.
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In a mixing bowl, whisk together the brown sugar, ketchup, and vinegar for the glaze.
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After 40 minutes, remove the meatloaf and spread with the glaze on top. Bake for a further 15 minutes.
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Remove the meatloaf from the oven and let it rest for 10 minutes, before slicing and serving.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place cooked, cooled slices of the meatloaf in a Ziploc bag and store them in the freezer for up to 6 months. Thaw it overnight before reheating.
REHEATING: I usually microwave slices in 30-second bursts until warm, but you can also reheat them in a preheated oven.
Serving: 1servingCalories: 193kcalCarbohydrates: 8gProtein: 29gFat: 8gSodium: 644mgPotassium: 497mgFiber: 4gVitamin A: 361IUVitamin C: 4mgCalcium: 42mgIron: 2mgNET CARBS: 4g
Originally published September 2023
