Juicy Turkey Meatloaf (Printable)

Flavorful turkey loaf with herbs and tangy glaze, a lighter twist on a classic comfort food.

# What You'll Need:

→ Meat Mixture

01 - 2 lbs ground turkey
02 - 1 cup finely chopped onion
03 - 2 cloves garlic, minced
04 - 1/2 cup breadcrumbs
05 - 2 large eggs
06 - 1/3 cup milk
07 - 2 tbsp ketchup
08 - 2 tbsp chopped fresh parsley
09 - 1 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 1 tsp dried thyme
12 - 1 tsp Worcestershire sauce

→ Glaze

13 - 1/3 cup ketchup
14 - 2 tbsp brown sugar
15 - 1 tbsp Dijon mustard

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, gently mix all meat mixture ingredients until just combined without overworking.
03 - Shape the mixture into a loaf on the prepared baking sheet or press evenly into the loaf pan.
04 - Whisk together glaze ingredients in a small bowl. Spread evenly over the top of the meatloaf.
05 - Bake for 50 to 55 minutes or until internal temperature reaches 165°F.
06 - Remove from oven and allow to rest for 10 minutes before slicing. Serve warm.

# Expert Suggestions:

01 -
  • It stays moist and tender without being heavy, so you actually feel good afterward.
  • The glaze browns beautifully and smells like someone's been cooking all afternoon.
  • Ground turkey is forgiving—it doesn't require obsessive precision, so even a rushed weeknight dinner turns out memorable.
02 -
  • Don't skip the resting time, no matter how hungry you are—those 10 minutes make the difference between neat slices and crumbly disappointment.
  • If you notice the glaze browning too quickly near the edges, tent the top loosely with foil for the final 10 minutes.
03 -
  • Use an instant-read thermometer instead of guessing; it removes the anxiety and guarantees moist meat every time.
  • If your meat mixture feels too wet before shaping, add a few more breadcrumbs; if too dry, add a splash more milk—trust your hands, not just the recipe.

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