What You’ll Need To Make Turkey Meatloaf
- Ketchup, dark brown sugar, apple cider vinegar, and Dijon mustard—These make up the glaze: ketchup adds that classic tomato flavor, brown sugar brings sweetness, vinegar adds brightness, and Dijon gives it a tangy kick.
- Olive oil, yellow onion, and garlic—The aromatic and flavorful base of the meatloaf.
- Paprika, dried thyme, and Worcestershire sauce—These seasonings add warmth, smokiness, and umami, enhancing the flavor of the turkey.
- Eggs and Italian seasoned breadcrumbs—Bind the meatloaf together and keep it moist and tender with the right amount of structure.
- Ground turkey (93/7)—Lean but not too lean; 93/7 gives you a moist, flavorful meatloaf.
- Fresh parsley—For a pop of color and fresh finish.
Step-by-Step Instructions
Step 1: Make the glaze. In a medium bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and mustard until smooth.
Step 2: Cook the aromatics. Next, heat the olive oil in a small pan and add the onions. Cook until they’re softened, then stir in the garlic and cook for another minute or two.
Step 3: Make the flavor base for the meatloaf. In a large bowl, whisk together 1/4 cup of the glaze, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs until well combined.
Step 4: Add the rest. To mixing bowl, add the onion mixture, bread crumbs, and turkey.
Step 5: Mix it all together. Use your hands to mix everything until well combined.
Step 5: Shape the meatloaves. Form two loaves directly on a foil-lined baking sheet and spread the remaining BBQ glaze over top.
Pro Tip: Skip the loaf pan—free-form meatloaf is easier to clean up, and the excess fat has room to cook off for a healthier meatloaf.
Step 6: Bake. Pop the meatloaves in the oven and bake for 40 to 45 minutes, or until cooked through.
Step 7: Slice and serve. Scrape the fat away from the loaves, transfer to a platter, and slice. The cooked meatloaf will keep in the fridge for several days and can be reheated in the microwave. Leftovers make excellent meatloaf sandwiches and freeze well, too.
Turkey Meatloaf
Serves 6 Total Time: 1 Hour 15 Minutes- 2/3 cup ketchup
- 1/3 cup dark brown sugar, packed
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 1 1/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons Dijon mustard
- 2 large eggs
- 2 pounds ground turkey (93/7)
- 3/4 cup Italian seasoned breadcrumbs
- A few sprigs chopped fresh parsley, for garnish (optional)
Make the Glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and 1/4 cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1 1/2 in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
Nutrition Information
Per serving (6 servings)Calories: 413, Fat: 17g, Saturated fat: 4g, Carbohydrates: 33g, Sugar: 20g, Fiber: 2g, Protein: 35g, Sodium: 1086mg, Cholesterol: 166mg
