This easy and tender turkey meatloaf offers all the hearty comfort of a traditional meatloaf, made lighter with lean ground turkey. Juicy, flavorful, and topped with a sweet-tangy glaze, it’s the perfect wholesome meal for busy weeknights or cozy family dinners.

Why You’ll Love This Recipe

This turkey meatloaf is a healthy take on a classic favorite. The addition of milk-soaked breadcrumbs, fresh herbs, and a blend of spices ensures a moist and flavorful interior, while the ketchup-based glaze adds a delicious finish. It’s simple to prepare, family-friendly, and ideal for leftovers or meal prep. Plus, it’s adaptable to various dietary preferences, including gluten-free and dairy-free.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Meatloaf:

• 2 lbs ground turkey
• 1 cup breadcrumbs
• 1/2 cup milk
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley (plus more for garnish)

Glaze:

• 1/3 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or grease a loaf pan.
2. In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to soften.
3. Add ground turkey, chopped onion, garlic, eggs, Worcestershire sauce, ketchup, oregano, salt, pepper, paprika, and parsley. Mix gently with your hands or a spatula until just combined—do not overmix.
4. Shape the mixture into a loaf on the prepared baking sheet or press it evenly into a loaf pan.
5. In a small bowl, whisk together ketchup, brown sugar, and Dijon mustard. Spread the glaze evenly over the top of the loaf.
6. Bake for 50–60 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let rest for 10 minutes before slicing.
8. Garnish with additional fresh parsley and serve warm.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: 290 kcal per serving

Variations

• Gluten-Free: Use gluten-free breadcrumbs or crushed gluten-free oats.
• Dairy-Free: Substitute the milk with unsweetened almond or oat milk.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the meat mixture.
• Cheesy Version: Mix 1/2 cup of shredded cheddar or mozzarella into the meat for extra richness.
• Mini Meatloaves: Shape into smaller loaves or use a muffin tin for faster baking and individual portions.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual slices for 1–2 minutes or warm in the oven at 300°F until heated through.
Turkey meatloaf also freezes well. Wrap slices individually and store in a freezer-safe bag or container for up to 3 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well and offers a similar light texture and flavor.

How do I keep turkey meatloaf from drying out?

Soaking breadcrumbs in milk and not overbaking are key to maintaining moisture. Letting the meatloaf rest before slicing also helps.

Can I make this meatloaf ahead of time?

Yes, you can assemble it and refrigerate for up to 24 hours before baking, or bake and reheat when ready to serve.

What can I use instead of breadcrumbs?

Rolled oats, crushed crackers, or gluten-free alternatives can be substituted in equal amounts.

Why is my meatloaf crumbly?

Overmixing or using too little binder (eggs/breadcrumbs) can lead to crumbling. Follow the recipe proportions closely.

Can I double this recipe?

Yes, just be sure to divide into two loaves or adjust baking time for a thicker loaf.

What is the best way to shape the meatloaf?

Free-form loaves on a baking sheet allow excess fat to drain, while loaf pans offer a more traditional shape.

Do I need to cover the meatloaf when baking?

No, bake uncovered to allow the glaze to caramelize and the top to brown.

Is the glaze necessary?

While optional, the glaze adds flavor and a classic finish that enhances the meatloaf.

Can I use fresh herbs instead of dried?

Absolutely. Use 1 tablespoon of fresh oregano in place of the dried version for a more vibrant herb flavor.

Conclusion

Easy and tender turkey meatloaf is a comforting, nutritious meal that doesn’t compromise on flavor. With a moist texture, a tangy-sweet glaze, and family-friendly appeal, this recipe is ideal for weeknight dinners, meal prep, or even casual gatherings. Make it once, and it’s sure to become a staple in your kitchen rotation.

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This classic turkey meatloaf is juicy, tender, and packed with flavor—a lighter take on comfort food that’s perfect for busy weeknights and a guaranteed family favorite.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Units USM Scale 1x2x3x

• 2 lbs ground turkey
• 1 cup breadcrumbs
• 1/2 cup milk
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tablespoons Worcestershire sauce
• 2 tablespoons ketchup
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon chopped fresh parsley (plus more for garnish)
• For the glaze:
• 1/3 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon Dijon mustard

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Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a loaf pan.
2. In a large bowl, soak breadcrumbs in milk for 5 minutes.
3. Add ground turkey, onion, garlic, eggs, Worcestershire sauce, ketchup, oregano, salt, pepper, paprika, and parsley to the breadcrumb mixture. Mix gently until just combined—avoid overmixing.
4. Shape into a loaf on the prepared baking sheet or press into a loaf pan.
5. In a small bowl, mix together ketchup, brown sugar, and Dijon mustard. Spread evenly over the meatloaf.
6. Bake for 50–60 minutes, or until internal temperature reaches 165°F (74°C).
7. Let rest for 10 minutes before slicing. Garnish with fresh parsley and serve.

Notes

• Use a meat thermometer to ensure doneness without drying out the loaf.
• Substitute gluten-free breadcrumbs for a gluten-free version.
• Leftovers make great sandwiches or protein-packed meal prep.
• Customize with shredded carrots, zucchini, or bell peppers for added nutrition.

Nutrition

• Serving Size: 1 slice
• Calories: 290 kcal
• Sugar: 6 g
• Sodium: 520 mg
• Fat: 13 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 1 g
• Protein: 27 g
• Cholesterol: 135 mg