Go Back
Turkey Meatloaf

Turkey Meatloaf

This juicy turkey meatloaf is packed with flavor and topped with a sweet-tangy glaze. It’s a comforting classic that’s easy to make and always a hit at the dinner table.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Additional time10 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Meatloaf:

  • 2 tablespoon Extra Virgin Olive Oil
  • 2 Medium Onion
  • 4 Garlic Cloves
  • 1 kg Ground Turkey
  • 1¼ teaspoon Salt
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Paprika
  • 1 tablespoon Italian Seasoning
  • 2 tablespoon Worcestershire Sauce
  • 1½ tablespoon Dijon Mustard
  • 2 Large Eggs
  • 100 g Breadcrumbs
  • Fresh Parsley

For the Glaze:

  • 150 g Ketchup
  • 65 g Light Brown Sugar
  • 2 tablespoon Apple Cider Vinegar
  • ½ teaspoon Dijon Mustard

Instructions

  • Preheat oven to 180°C/350°F (160°C/320°F fan-forced) and line a baking tray with parchment paper.
  • Heat extra virgin olive oil in a skillet over medium heat and sauté onions until soft, about 5–6 minutes.
  • Add garlic and cook for another minute, then let cool slightly.
  • In a large bowl, combine ground turkey, salt, pepper, paprika, Italian seasoning, Worcestershire sauce, Dijon mustard, eggs, breadcrumbs, parsley, and the cooked onion mixture.
  • Mix gently with your hands until just combined, do not overmix.
  • Spoon the mixture into a loaf tin lined with parchment paper, spreading it out evenly.
  • Set the loaf tin on the prepared tray, then gently lift out the tin and peel away the parchment paper.
  • In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard for the glaze.
  • Spread half of the glaze over the meatloaf.
  • Bake for 40 minutes, then spread the remaining glaze on top.
  • Return to the oven and bake for another 15–20 minutes, or until the internal temperature reaches 74°C (165°F).
  • Let rest for 10 minutes before slicing and serving.

Notes

Slice the Onions Finely: I like to chop them small so they melt into the meatloaf and add flavor without standing out too much.
Cook the Onions and Garlic First: This step brings out their sweetness and makes the meatloaf taste richer. I never skip it.
Mix Gently with Your Hands: It keeps the texture soft and tender; overmixing can make it dense, so I always go easy here.
Glaze in Two Layers: I spread half before baking and the rest later, this gives it a glossy finish and deeper flavor that I really enjoy.
Let it Rest Before Slicing: It helps the juices settle, so the slices hold together nicely and stay moist, definitely worth the wait.

Nutrition

Calories: 2478kcal | Carbohydrates: 219g | Protein: 268g | Fat: 64g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Trans Fat: 0.2g | Cholesterol: 877mg | Sodium: 6389mg | Potassium: 4726mg | Fiber: 15g | Sugar: 116g | Vitamin A: 5089IU | Vitamin C: 31mg | Calcium: 572mg | Iron: 22mg