The Best Turkey Meatloaf With Glaze Recipe

I perfected a Moist Turkey Meatloaf with a glossy glaze and one unexpected pantry trick that will have you reading on.

I never thought meatloaf could make me giddy but this one does. I call it The Best Turkey Meatloaf With Glaze and yeah, that sounds bold, but it turns skeptics into regulars.

Ground turkey keeps it lighter yet still satisfying, and the shiny ketchup glaze somehow makes it feel slightly naughty. This is the Moist Turkey Meatloaf I grab when I want dinner that actually gets finished, and it belongs on every list of Turkey Meatloaf Recipes people will actually crave.

I still mess up, forget an oven rack, whatever, but somehow it always comes out stealing the show.

Ingredients

• Ground turkey: lean, high in protein lower fat than beef, can dry out.
• Breadcrumbs: add texture soak up juices, add carbs and a bit of fiber.
• Egg: binder that adds protein and richness, helps hold loaf together.
• Onion: gives savory sweetness and moisture packs flavor when cooked down.
• Parmesan: salty, umami boost small amount goes a long way.
• Worcestershire sauce: funky savory kick deepens meaty flavor, not too sweet.
• Glaze: ketchup and brown sugar bring sweet tang, vinegar adds bright zip.
• Milk: keeps meatloaf tender, adds moisture and a touch of dairy richness.
• Parsley: fresh herb note, brightens flavor and looks nice chopped on top.

Ingredient Quantities

• 2 pounds ground turkey (93% lean works well)
• 1 cup plain breadcrumbs or panko, whatever you got
• 1/2 cup whole milk
• 1 large egg, beaten
• 1 small onion, finely chopped (about 3/4 cup)
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian seasoning or dried thyme
• 1/2 teaspoon smoked paprika (optional)
• For the glaze: 1/2 cup ketchup
• 2 tablespoons packed brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce (for the glaze)

How to Make this

1. Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line a rimmed baking sheet with parchment, whatever you got, and set aside.

2. Put 1 cup breadcrumbs or panko in a bowl and pour 1/2 cup whole milk over them, stir and let soak for 5 minutes so they get soft.

3. In a small skillet sauté the finely chopped small onion and 2 minced garlic cloves in a splash of oil until translucent, about 3 to 4 minutes, then let cool a few minutes. If you’re short on time you can skip the sauté but it really adds flavor.

4. In a large bowl combine 2 pounds ground turkey, the soaked breadcrumbs, the beaten large egg, the cooled onion and garlic, 1/4 cup grated Parmesan, 2 tablespoons chopped parsley (or 2 tsp dried), 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning (or thyme) and 1/2 teaspoon smoked paprika if using. Mix gently with your hands or a spoon until just combined, don’t overmix or it gets tough. Wet your hands a little to keep the meat from sticking when shaping.

5. Shape the mixture into a loaf and press into the prepared pan or form a loaf on the sheet. Make a shallow trough down the middle with your fingers so it cooks more evenly.

6. Make the glaze by whisking together 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar and 1 teaspoon Worcestershire sauce until smooth.

7. Bake the meatloaf uncovered for 30 to 35 minutes, then brush about half the glaze over the top. Return to the oven and bake another 20 to 25 minutes, brushing with remaining glaze in the last 5 minutes if you like it extra saucy. The meatloaf is done when an instant-read thermometer reads 165°F in the center.

8. Let the meatloaf rest for 8 to 10 minutes after it comes out, this helps it hold together so it slices nice. Spoon any pan juices over slices when serving.

9. Quick hacks and tips: don’t overwork the mix, chill the shaped loaf 10 minutes if you have time so it holds better, panko gives a lighter texture while regular crumbs make it denser, save extra glaze for sandwiches the next day and use a thermometer not guesswork for doneness.

Equipment Needed

1. Oven (set to 350°F)
2. 9×5 loaf pan or rimmed baking sheet with parchment, whatever you got
3. Large mixing bowl and a small bowl for the soaked crumbs/glaze
4. Measuring cups and measuring spoons
5. Skillet and a spatula or wooden spoon for sautéing the onion and garlic
6. Chef’s knife and cutting board
7. Whisk (or fork) for the glaze
8. Instant-read thermometer to check doneness
9. Pastry brush or a spoon for spreading the glaze

FAQ

The Best Turkey Meatloaf With Glaze Recipe Substitutions and Variations

• Ground turkey: swap for ground chicken (same lean %) or mix in 25% ground pork for more juiciness and flavor, or use 85/90% lean ground beef if you want a richer loaf.
• Breadcrumbs/panko: use crushed crackers or plain cornflakes at the same volume, or for gluten free try almond flour or quick oats (if using oats, soak them briefly in the milk first so they dont dry the meat out).
• Whole milk: substitute buttermilk or plain yogurt thinned with a bit of water (same total volume) for tang and tenderness, or use unsweetened oat/almond milk if dairy free.
• Grated Parmesan: swap with Pecorino Romano or dry Asiago for similar salty sharpness, or use 2 tablespoons nutritional yeast if you need a dairy free option (reduce added salt a little).

Pro Tips

1) Keep it moist: turkey is lean so add a little extra fat or moisture if you’re worried — a tablespoon of olive oil, a dollop of mayo, or even a couple tablespoons of plain Greek yogurt will keep it juicy. Also mix gently and stop as soon as it’s combined, or it gets tough.

2) Don’t skimp on temp checking: use an instant read thermometer and pull it at 165°F in the center. Guessing is the fastest way to dry it out, so trust the probe.

3) Glaze in stages and save some: brushing half the glaze partway through and the rest near the end gives a glossy, sticky top without burning. Save a little extra glaze for sandwiches or to spoon over slices when serving.

4) Make-ahead and slice tricks: shaping the loaf and chilling it 10 to 30 minutes before baking helps it hold together so it slices cleaner. Leftovers reheat best gently in a low oven or in the microwave covered, and the loaf freezes well in slices for quick meals later.

The Best Turkey Meatloaf With Glaze Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected a Moist Turkey Meatloaf with a glossy glaze and one unexpected pantry trick that will have you reading on.

Pin

Servings

8

servings

Calories

306

kcal

Equipment: 1. Oven (set to 350°F)
2. 9×5 loaf pan or rimmed baking sheet with parchment, whatever you got
3. Large mixing bowl and a small bowl for the soaked crumbs/glaze
4. Measuring cups and measuring spoons
5. Skillet and a spatula or wooden spoon for sautéing the onion and garlic
6. Chef’s knife and cutting board
7. Whisk (or fork) for the glaze
8. Instant-read thermometer to check doneness
9. Pastry brush or a spoon for spreading the glaze

Ingredients

• 2 pounds ground turkey (93% lean works well)

• 1 cup plain breadcrumbs or panko, whatever you got

• 1/2 cup whole milk

• 1 large egg, beaten

• 1 small onion, finely chopped (about 3/4 cup)

• 2 cloves garlic, minced

• 1/4 cup grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Dijon mustard

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried Italian seasoning or dried thyme

• 1/2 teaspoon smoked paprika (optional)

• For the glaze: 1/2 cup ketchup

• 2 tablespoons packed brown sugar

• 1 tablespoon apple cider vinegar

• 1 teaspoon Worcestershire sauce (for the glaze)

Directions

• Preheat your oven to 350°F (175°C). Grease a 9×5 loaf pan or line a rimmed baking sheet with parchment, whatever you got, and set aside.
• Put 1 cup breadcrumbs or panko in a bowl and pour 1/2 cup whole milk over them, stir and let soak for 5 minutes so they get soft.
• In a small skillet sauté the finely chopped small onion and 2 minced garlic cloves in a splash of oil until translucent, about 3 to 4 minutes, then let cool a few minutes. If you’re short on time you can skip the sauté but it really adds flavor.
• In a large bowl combine 2 pounds ground turkey, the soaked breadcrumbs, the beaten large egg, the cooled onion and garlic, 1/4 cup grated Parmesan, 2 tablespoons chopped parsley (or 2 tsp dried), 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried Italian seasoning (or thyme) and 1/2 teaspoon smoked paprika if using. Mix gently with your hands or a spoon until just combined, don’t overmix or it gets tough. Wet your hands a little to keep the meat from sticking when shaping.
• Shape the mixture into a loaf and press into the prepared pan or form a loaf on the sheet. Make a shallow trough down the middle with your fingers so it cooks more evenly.
• Make the glaze by whisking together 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar and 1 teaspoon Worcestershire sauce until smooth.
• Bake the meatloaf uncovered for 30 to 35 minutes, then brush about half the glaze over the top. Return to the oven and bake another 20 to 25 minutes, brushing with remaining glaze in the last 5 minutes if you like it extra saucy. The meatloaf is done when an instant-read thermometer reads 165°F in the center.
• Let the meatloaf rest for 8 to 10 minutes after it comes out, this helps it hold together so it slices nice. Spoon any pan juices over slices when serving.
• Quick hacks and tips: don’t overwork the mix, chill the shaped loaf 10 minutes if you have time so it holds better, panko gives a lighter texture while regular crumbs make it denser, save extra glaze for sandwiches the next day and use a thermometer not guesswork for doneness.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 187g
• Total number of serves: 8
• Calories: 306kcal
• Fat: 12.8g
• Saturated Fat: 3.5g
• Trans Fat: 0.2g
• Polyunsaturated: 2.5g
• Monounsaturated: 5.5g
• Cholesterol: 143mg
• Sodium: 525mg
• Potassium: 384mg
• Carbohydrates: 18.8g
• Fiber: 0.8g
• Sugar: 7.5g
• Protein: 26.6g
• Vitamin A: 400IU
• Vitamin C: 3.5mg
• Calcium: 50mg
• Iron: 3.5mg