Turkey Meatloaf Recipe
This Turkey Meatloaf Recipe is an easy, healthy, baked main course that brings all the comfort food vibes to your weeknight dinner table.
I’ve been making this turkey meatloaf for over a decade—usually in the cooler months when everyone’s craving something warm and satisfying. Ground turkey keeps it lean and protein-packed (USDA data shows 4 oz delivers about 24 g of protein), while a simple blend of herbs, breadcrumbs, and a touch of cheese makes it moist and flavorful. As a 50-year-old home cook in the Midwest, I love how this low fat dinner doubles as a perfect leftover sandwich the next day—seriously, comfort food never felt so good…or so easy.
Why You’ll Love This Recipe
• Lean and protein-rich: uses ground turkey for a low fat, high protein dinner.
• Ready in under an hour: prep in 15 minutes, bake about 45 minutes.
• Pantry staples only: breadcrumbs, onions, basic spices.
• Kid-friendly flavor: a mild blend of herbs that pleases picky eaters.
• Freezer-friendly: shape into loaf or mini loaves, wrap, and freeze for up to 3 months.
• One-pan bake: minimal dishes—just a baking dish or sheet pan.
• Customizable: swap in your favorite seasonings or veggies.
• Healthy comfort: all the cozy taste of meatloaf, but lighter.
Ingredients
• 1 lb lean ground turkey (93% lean; for extra moisture, try 85% lean)
• ½ cup plain breadcrumbs (Panko or whole wheat; gluten-free if needed)
• ½ cup finely chopped onion (about half a medium onion; red or yellow both work)
• 1 large egg, beaten
• ¼ cup milk (use whole milk or unsweetened almond milk)
• 2 Tbsp grated Parmesan cheese (or finely shredded cheddar)
• 1 Tbsp Worcestershire sauce (low sodium recommended)
• 1 tsp Dijon mustard (or yellow mustard)
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning (or ½ tsp each dried basil and oregano)
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 Tbsp ketchup or BBQ sauce (for topping)
Tip: If onions make you tear up, buy pre-chopped in the produce aisle—game changer!
Directions
- Preheat and prep. Preheat oven to 375°F. Line a loaf pan or rimmed baking sheet with parchment paper. This helps with easy cleanup and keeps the meatloaf from sticking.
- Mix the base. In a large bowl, combine ground turkey, breadcrumbs, onion, egg, and milk. Use your hands or a sturdy spatula—don’t overmix, or the loaf can get tough.
- Season it up. Add Parmesan, Worcestershire, mustard, garlic powder, Italian seasoning, salt, and pepper. Stir gently until ingredients are just incorporated; you want pockets of flavor, not a paste.
- Shape the loaf. Transfer mixture to your prepared pan. Pat into a firm loaf shape about 8” long. If you prefer mini loaves or meatloaf muffins, divide evenly into six portions.
- Top and bake. Spread ketchup or BBQ sauce on top with the back of a spoon. Bake for 40–45 minutes (mini loaves need 25–30 minutes). Internal temperature should reach 165°F—an instant-read thermometer is your best friend here.
- Rest before slicing. Let the meatloaf rest 10 minutes in the pan; this helps juices redistribute, so slices hold together nicely. Slice, serve, and enjoy those tender, juicy bites.
Servings & Timing
Yield: 6 generous servings
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Rest Time: 10 minutes
Total Time: about 1 hour
Variations
• BBQ Turkey Meatloaf: swap ketchup for your favorite smoky barbecue sauce.
• Veggie Boost: fold in ½ cup finely grated carrot or zucchini for extra moisture.
• Southwest Style: add 1 tsp chili powder, ½ tsp cumin, and a handful of chopped green chiles.
• Cheesy Center: press a thin log of mozzarella into the middle before baking.
• Herb Garden: swap Italian seasoning for fresh chopped parsley, thyme, and rosemary.
Storage & Reheating
• Refrigerator: store covered for up to 4 days.
• Freezer: wrap cooled slices or whole loaf tightly in foil, then plastic wrap—freeze up to 3 months.
• Reheat: microwave slices 60–90 seconds or warm in a 325°F oven for 10 minutes. For frozen, thaw overnight in fridge before reheating.
• Make-ahead: Assemble loaf in pan, cover, and refrigerate up to 24 hours before baking.
Notes
• I’ve learned that chilling the loaf mixture for 20 minutes helps it hold its shape—especially if your kitchen is warm.
• You know what? The simplest seasonings often deliver the best flavor here—don’t overthink it.
• For a slightly crisp top, remove foil for the last 5 minutes of baking.
• If you find the loaf too dry, add an extra egg or 2 Tbsp of olive oil next time.
FAQs
Q: Can I use ground chicken instead of turkey?
A: Absolutely—ground chicken works the same way, though you may need an extra egg or 2 Tbsp of breadcrumbs to bind.
Q: How do I avoid a dry meatloaf?
A: Don’t overmix and keep an eye on internal temp—165°F is perfect. If it’s dry, next time add a splash more milk or an extra egg.
Q: What’s the best binder for gluten-free diets?
A: Use almond meal or gluten-free oats ground in a blender—both absorb moisture nicely.
Q: Can I make this in a slow cooker?
A: Yes—shape into a loaf on parchment, then cook on low for 4–5 hours, uncovered the last 30 minutes to firm up the crust.
Q: What sides pair well with turkey meatloaf?
A: Mashed potatoes, steamed green beans, or a simple mixed green salad dressed with lemon vinaigrette.
Q: Is this recipe kid-friendly?
A: Definitely—most kids love the mild flavor and ketchup glaze. Sneak in finely grated veggies for extra nutrition.
Q: How can I add more flavor without adding fat?
A: Fresh herbs, minced garlic, or finely diced sun-dried tomatoes work wonders without extra calories.
Q: Can I double the recipe for a crowd?
A: Yes—just bake in a larger dish or two pans, and add 5–10 minutes to bake time per extra pound.
Conclusion
This Turkey Meatloaf Recipe delivers a comforting, low fat main course that’s as versatile as it is tasty. Whether you’re feeding a family, prepping meals ahead, or simply craving a cozy dinner, it checks all the boxes: easy to make, packed with protein, and endlessly adaptable. Give it a try, let me know how yours turns out in the comments, and be sure to explore more of my healthy dinner ideas—like my Sheet-Pan Lemon Herb Salmon or One-Pot Turkey Chili—right here on the blog!
Turkey Meatloaf Recipe
Ingredients
- 1 lb lean ground turkey 93% lean
- 1/2 cup plain breadcrumbs Panko or whole wheat
- 1/2 cup onion finely chopped
- 1 large egg beaten
- 1/4 cup milk whole milk or unsweetened almond milk
- 2 tbsp Parmesan cheese grated
- 1 tbsp Worcestershire sauce low sodium recommended
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp Italian seasoning dried
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 tbsp ketchup or BBQ sauce for topping
Instructions
- Preheat oven to 375°F and line a loaf pan or baking sheet with parchment paper.
- Combine ground turkey, breadcrumbs, onion, egg, and milk in a bowl.
- Add Parmesan, Worcestershire sauce, mustard, garlic powder, Italian seasoning, salt, and pepper. Stir until just incorporated.
- Transfer mixture to pan, shape into a loaf, or mini loaves if desired.
- Spread ketchup or BBQ sauce on top and bake for 40-45 minutes until internal temperature reaches 165°F.
- Let the meatloaf rest for 10 minutes before slicing. Serve and enjoy!
