Turkey Meatloaf Recipe
American · Main course · 70 min total
A lighter twist on classic meatloaf, this turkey version stays moist and flavorful with the help of sautéed vegetables and a tangy glaze.
15
min prep
min prep
55
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely grated
- 1 celery stalk, finely chopped
- 1.5 pounds ground turkey (93% lean)
- 1/2 cup plain breadcrumbs
- 1 large egg, lightly beaten
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- For the glaze: 1/4 cup ketchup + 1 tablespoon brown sugar + 1 teaspoon Dijon mustard
Instructions
- Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or lightly grease.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, carrot, and celery; cook until softened, about 5 minutes. Let cool slightly.
- In a large bowl, combine ground turkey, cooked vegetables, breadcrumbs, egg, 2 tablespoons ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix gently until just combined; do not overmix.
- Transfer mixture to prepared loaf pan and shape into an even loaf. In a small bowl, whisk together glaze ingredients; spread half over the top of the meatloaf.
- Bake for 45 minutes. Spread remaining glaze over the top and continue baking for 10 more minutes, or until internal temperature reaches 165°F (74°C).
- Let rest in pan for 10 minutes before slicing. Serve warm.
Tips
- For extra moisture, add 1/4 cup grated zucchini (squeeze out excess liquid) to the mixture.
- Leftover meatloaf makes great sandwiches.
- Store leftovers in the refrigerator for up to 4 days.
AI estimate may be inaccurate · Terms