Turkey Meatloaf Brown Sugar Ketchup Glaze
This Turkey Meatloaf with Brown Sugar Ketchup Glaze is juicy, tender, and packed with comforting flavor. Baked until perfectly moist, then topped with a sweet-tangy ketchup glaze, it’s an easy weeknight dinner that tastes like a classic, just a little lighter.
Ingredients
For the Meatloaf:
- 2 tablespoon Extra Virgin Olive Oil
- 2 Medium Onion Chopped
- 4 Cloves Garlic Minced
- 1 kg Ground Turkey
- 1¼ teaspoon Salt
- 1 teaspoon Freshly 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 Chopped
For the Glaze:
- 150 g Ketchup
- 65 g Light Brown Sugar
- 2 tablespoon Apple Cider Vinegar
- ½ teaspoon Dijon Mustard
Instructions
- Preheat oven to 350°F/180°C (320°F/160°C 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 165°F (74°C).
- 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: 310kcal | Carbohydrates: 27g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 110mg | Sodium: 799mg | Potassium: 591mg | Fiber: 2g | Sugar: 14g | Vitamin A: 636IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 3mg