This truly is the best Turkey Meatloaf recipe! The turkey is super flavorful, stays nice and moist, and it won’t crumble or fall apart when you slice it. The smoky ketchup glaze on top gives it that old-fashioned flavor, so even though this is a healthier family-friendly dinner we’re not sacrificing on flavor at all!
Meatloaf of any kind is the perfect cozy dinner, especially when you serve it alongside mashed potatoes or your favorite sides.
“This was by far the best turkey meatloaf I have made. My husband even asked me to make it again this week.” – Jackie, So Much Food reader
Table of Contents
My Go-To Turkey Meatloaf Recipe That Stays Moist and Juicy
I don’t say this lightly, but this is truly the best turkey meatloaf ever! It’s juicy, flavorful, and doesn’t rely on a ton of breadcrumb fillers.
I grew up with meatloaf on regular rotation — my Mom’s version featured high-in-fat ground beef with Lipton’s onion soup mix. Delicious, but I wanted to find a way to lighten things up without sacrificing flavor.
My recipe for turkey meatloaf keeps to the classic flavors, topped with a smoky ketchup sauce that totally makes the whole thing. This is such a quick and easy recipe to make on busy weeknights!
Say goodbye to dry meatloaf because once you try my recipe, I guarantee it’ll become your go-to.
Jenny’s Tips for the Perfect Meatloaf
Avoid extra lean turkey. This recipe truly is best when you use the 93/7 ground turkey. The little bit of extra fat keeps the meatloaf moist and adds flavor. In an absolute pinch, you can use leaner turkey but the recipe will be drier.
Soak the breadcrumbs. Another way to avoid dry turkey meatloaf? Mix the eggs and milk with the breadcrumbs and let it sit for 10 minutes. This lets the liquid from the eggs and milk hydrate the breadcrumbs so that you don’t end up with streaks of dry breadcrumbs in your meatloaf.
Always mix by hand. I find that this is the easiest way to mix everything together without over mixing is to mix by hand! You’ll be able to incorporate the ingredients more evenly than if you used a spoon. I always throw on a pair of disposable gloves to make cleanup after mixing super easy.
Use a thermometer. I always give cooking time estimates, but ovens vary. To ensure doneness, use an instant read thermometer and make sure the center reads 160ºF. As the meatloaf rests, it’ll finish cooking to the full 165 F.
Let it rest. While it may be tempting to want to dig into this turkey meatloaf right away, make sure to let it rest for about 30 minutes. This allows the juices to redistribute and makes it easier to slice.
Key Ingredients (+ Substitutions)
- Ground turkey. For optimal flavor and moisture, make sure to use 93/7 ground turkey. The little bit of extra fat keeps it from drying out.
- Breadcrumbs. Plain classic breadcrumbs are best here, but you can use Italian flavored in a pinch.
- Eggs. Eggs keep the meatloaf moist and help bind everything together.
- Milk. Soaking the breadcrumbs in a little milk or half and half before mixing with the ground turkey makes all the difference.
- Spices. Paprika, marjoram, and sage add all the classic meatloaf flavors without being too herby.
- Aromatics. I saute onions and garlic in butter before adding to the meatloaf mix for extra flavor.
- Worcestershire. Truly the secret ingredient in meatloaf for adding that delicious savory flavor.
- Dijon mustard. Another one of my tricks for adding extra savory flavor.
- Ketchup glaze. Ketchup, brown sugar, Worcestershire, spices, and a hint of liquid smoke make the most delicious glaze and sauce for serving alongside the turkey meatloaf.
Tools Needed
How to Make a Turkey Meatloaf That Won’t Dry Out
Jenny’s Tip: I tested this recipe both in a loaf pan and baked freeform on a baking sheet. Both ways work, but the loaf pan meatloaf turned out juicier! I highly recommend using a quality loaf pan to bake turkey meatloaf.
- Make the ketchup glaze. Simply whisk together the ingredients in a saucepan and simmer over medium-low heat until thickened.
- Moisten the breadcrumbs. This step is so important! By combining the breadcrumbs, eggs, and milk or half/half and letting the mixture hang out for 10 minutes, you’re giving the breadcrumbs time to soak up all that moisture. Hydrated breadcrumbs = moist turkey meatloaf that stays together when sliced.
- Sauté the onions and garlic. You’re not looking for the aromatics to develop lots of color, they just need to be lightly golden.
- Mix the meatloaf. Now you’re ready to combine everything in a large mixing bowl. I use my hands to prevent any accidental over-mixing.
- Bake. When you press the turkey mixture into the loaf pan, really press it down tightly to remove any air bubbles. Spread half of the ketchup glaze over top, then bake until the internal temperature reaches 160ºF.
- Rest before slicing. The meatloaf needs around 20 minutes to firm up. After that, you should be able to cut clean slices!
Bake Based on Temperature, Not the Clock!
If you bake your turkey meatloaf in a 10×5-inch loaf pan as instructed, it should cook in about 40 to 45 minutes at 375ºF.
However, the only guaranteed way to tell when your meatloaf is done is to test the internal temperature with a good thermometer. Once the meatloaf reaches 165ºF after a 30-minute rest, it’s good to go.
What to Serve with Turkey Meatloaf
Turkey meatloaf is truly one of my favorite weeknight dinners! While it’s great on its own, I always make sure to serve mine with copious sides.
- Comforting carbs. Creme fraiche mashed potatoes or mascarpone mashed potatoes, baked mac and cheese, loaded twice baked potatoes, or classic potato salad.
- Veggies. Garlic green beans, roasted carrots, miso Brussels sprouts, creamed spinach, or boiled corn on the cob.
- Desserts. Marbled cheesecake brownies, skillet chocolate chip cookie, or brown butter chocolate chip cookie bars.
Storage Instructions
To store: Make sure to let the meatloaf cool completely before storing in an airtight container in the fridge for up to 5 days.
To freeze: Wrap the leftover meatloaf tightly in plastic wrap and then place inside a freezer-safe ziplock bag. This helps prevent freezer burn. Freeze for up to 3 months. Defrost overnight in the fridge before re-warming.
If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Ground Turkey Dinners to Try
- Southwest Turkey Burgers
- Turkey Shepherd’s Pie
- 30-minute Turkey Chili
- Turkey Taco Salad
- Ground Turkey Spaghetti
- Thanksgiving Turkey Meatballs
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The Juiciest Turkey Meatloaf Recipe
Ingredients
Turkey Meatloaf
- 2 tablespoons butter
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1/2 cup breadcrumbs
- 2 eggs, lightly beaten
- 1/3 cup milk or half and half
- 1 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rubbed sage
- 1/4 cup minced fresh Italian parsley leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 2 lbs ground turkey, 93/7
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked pepper
Ketchup Glaze
- 3/4 cup ketchup
- 1/4 cup dark brown sugar
- 1 1/2 tsp dried mustard powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2-3 dashes liquid smoke, like applewood or hickory
- 1/4 tsp freshly ground black pepper
Instructions
- Line a 10 x 5 loaf pan with parchment paper so that there’s some overhang over the edges. Lightly spray with nonstick cooking spray.
- Make the glaze: Combine all the glaze ingredients in a small saucepan and stir well. Bring to a very gentle simmer over medium-low heat for 5 minutes, until slightly thickened. Set aside to cool.
- Preheat an oven to 375 F.
- Moisten the breadcrumbs. In a large mixing bowl, combine the bread crumbs, beaten eggs, and milk or half/half and stir well to combine. Let this mixture sit for 10 minutes.
- Saute the onions and garlic. In the meantime, melt 2 tablespoons of butter in a medium skillet over medium heat. Once the butter is melted and foamy, add the onions and saute for 4-5 minutes, until the onions are starting to brown. Add the garlic and cook for another 2-3 minutes. Set aside to cool slightly.
- Mix the meatloaf. Add the sautéed onions and garlic and any juices from the pan to the mixing bowl with the breadcrumb mixture. Add the chopped parsley, paprika, marjoram, sage, Worcestershire, salt, pepper, and dijon mustard and stir to combine. Add the ground turkey and mix gently by hand just until everything is well-mixed and the ingredients are evenly streaked throughout the meat mixture.
- Bake. Press the meatloaf into the prepared baking pan, making sure to press the meat in tightly to remove any air bubbles. Spread ½ of the glaze on top of the meatloaf. Place on a baking sheet and transfer to the oven for 40-45 minutes, until the center of the meatloaf reaches 160 F.
- Rest, then slice. Let the meatloaf rest in the pan for about 30 minutes, until just firm enough to handle. Use the parchment paper to lift the meatloaf from the pan. Slice the meatloaf and serve with the remaining sauce on the side.
Nutrition
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Rate & Review This Recipe
Made this for dinner tonight and it was SO GOOD!! Even the BEEF eating men in my family liked it. I did have to cook longer than recipe recommended, not sure if my oven temp is off or what. DO be sure to use a meat thermometer and get it to 160 degrees! The glaze was REALLY good, may have to use that recipe for other things!
This was by far the best turkey meatloaf I have made. My husband even asked me to make it again this week.
I made this last night and it was delicious!! 5 stars!!
So happy to hear it!
This recipe is sooo good! Misplaced it and tried many others—- joyfully it has been placed back into the family rotation! Totally worth all the steps- make it.
I definitely want to make this Turkey meatloaf. I don’t want to lose this recipe.
We aren’t turkey lovers but this sounds so good I have to try it. Thank you
I hope you enjoy it! There’s a function when you’re scrolling down the post to email the recipe to yourself. It’s a great feature so that recipes don’t get lost!