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Best Turkey Meatloaf

A comforting and lean turkey meatloaf that is easy to prepare and family-approved, perfect for cozy nights.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

For the Meatloaf
  • 1.5 pounds ground turkey (93% lean is best for flavor) Use fresh ground turkey from a trusted source for the best flavor.
  • 1 cup panko breadcrumbs (or regular breadcrumbs) Panko keeps texture light.
  • 0.5 cup plain Greek yogurt or low-fat sour cream Adds moisture.
  • 1 large egg, beaten
  • 1 small yellow onion, finely chopped (about 3/4 cup) Softened onions prevent raw pockets and add sweetness.
  • 2 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped (or 2 tsp dried parsley)
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp smoked paprika (or regular paprika)
  • 0.5 tsp dried oregano
For the Glaze
  • 0.5 cup ketchup
  • 2 tbsp brown sugar or maple syrup Reduce sugar by using maple syrup with sugar-free ketchup.
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce (optional)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a 9×5-inch loaf pan.
Sauté the Aromatics
  1. In a small skillet over medium heat, add 1 tsp olive oil and sauté the chopped onion until soft and translucent, about 4 to 6 minutes.
  2. Add minced garlic and cook 30 seconds more until fragrant, then let cool slightly.
Mix the Meatloaf
  1. In a large bowl combine the ground turkey, panko, Greek yogurt, beaten egg, cooled onions and garlic, parsley, salt, pepper, paprika, and oregano.
  2. Use your hands or a fork to mix gently until just combined.
Shape and Glaze
  1. Transfer mixture to the prepared loaf pan or shape into a loaf on the baking sheet.
  2. In a small bowl whisk together the ketchup, brown sugar, Dijon, and Worcestershire for the glaze.
  3. Brush half the glaze over the top, saving the rest for later.
Bake
  1. Bake at 375°F for 45 minutes.
  2. After 45 minutes, brush remaining glaze on top and return to oven for 8 to 10 more minutes.
  3. The meatloaf is done when a meat thermometer reads 165°F (74°C) in the center.
Rest and Serve
  1. Let the meatloaf rest out of the oven for at least 10 minutes before slicing.
  2. Slice into even 3/4-inch thick pieces, garnish with chopped parsley, and spoon a little extra glaze on top if desired.

Notes

For gluten-free, swap panko for gluten-free breadcrumbs or crushed gf crackers. Make ahead: Assemble loaf and refrigerate, covered, up to 24 hours before baking. Freezing: Freeze baked, cooled slices up to 3 months. Reheat gently in a 325°F oven.