TURKEY MEATLOAF II

TURKEY MEATLOAF II

This variation uses lean ground turkey combined with sautéed aromatics, breadcrumbs, and seasonings to keep it tender. A sweet-savory glaze adds shine and flavor. It slices beautifully and reheats well.

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INGREDIENTS

Meatloaf Mixture

• 1 ½ pounds lean ground turkey (93% is ideal—99% may get too dry)

• 1 large egg, lightly beaten

• 1 small onion, finely minced

• 2 cloves garlic, minced

• ½ cup milk

• ¾ cup plain breadcrumbs (panko or regular)

• 2 tablespoons ketchup

• 1 tablespoon Worcestershire sauce

• 1 tablespoon olive oil (for sautéing)

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme or Italian seasoning

• Optional add-ins:

  • ½ cup finely chopped bell pepper

  • ¼ cup grated carrot

  • ½ teaspoon smoked paprika

  • ¼ cup grated Parmesan cheese

  • 1 tablespoon Dijon mustard

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Glaze

• ⅓ cup ketchup

• 2 tablespoons brown sugar

• 1 teaspoon Worcestershire sauce

• Optional: ½ teaspoon hot sauce for heat, or ½ teaspoon mustard

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INSTRUCTIONS

1. Prep

Preheat oven to 350°F (175°C).
Line a baking sheet with foil or parchment, or lightly grease a loaf pan.

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2. Sauté the aromatics

Heat olive oil in a skillet over medium heat.
Add onion and cook 3–4 minutes until softened.
Add garlic and cook 1 more minute.

Let cool slightly before adding to the turkey mixture. This step keeps the meatloaf moist and flavorful.

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3. Mix the meatloaf

In a large bowl, combine:

• ground turkey

• cooked onion and garlic

• egg

• milk

• breadcrumbs

• ketchup

• Worcestershire sauce

• salt, pepper, and herbs

Mix gently with hands or a spatula until just combined.
Do not overmix, or the meatloaf can become dense.

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4. Shape and place

Transfer mixture to your prepared pan or shape it by hand on a baking sheet into a loaf approximately 8 inches long and 4 inches wide.

Shaping by hand allows air circulation and browning on all sides.

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5. Add the glaze

In a small bowl, whisk together:

• ketchup

• brown sugar

• Worcestershire

Spread half of the glaze over the loaf before baking.

Reserve the other half for during/after baking.

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6. Bake

Bake for 55–65 minutes, or until:

• internal temperature reaches 165°F (74°C)

• juices run clear

• top begins to caramelize

Spread the remaining glaze on top during the last 10 minutes of baking for a glossy finish.

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7. Rest and slice

Let the meatloaf rest 10 minutes before slicing.
This helps it set and stay moist.

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SERVING IDEAS

• Serve with mashed potatoes, steamed vegetables, or roasted green beans

• Pair with rice pilaf or buttered noodles

• Add hot sauce, extra glaze, or gravy on the side

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LEFTOVERS & STORAGE

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months (whole or sliced)

• Reheat: 300°F oven for 15–20 minutes, or microwave gently

Leftovers are great in sandwiches with lettuce, tomato, and extra ketchup.

OTHER RECIPES

INGREDIENTS

• 1 tsp. oil
• 1 c. chopped onions
• 1 stalk celery, chopped
• 3/4 tsp. dried thyme
• 1/2 tsp. dried sage
• 1 lb. ground turkey
• 1 1/2 c. peeled, grated apples
• 1 1/2 c. fresh bread crumbs from firm bread
• 1 lg. egg, lightly beaten
• 2 tbsp. chopped fresh parsley
• 1 tbsp. Dijon mustard
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper

GLAZE:

• 1 tbsp. cider vinegar
• 1 tbsp. brown sugar
• 1 tsp. Dijon mustard

INSTRUCTIONS

Heat oil in a small skillet over medium heat. 

Add onions and celery and saute 3 minutes or until softened. 

Stir in thyme and sage and let cool slightly. 

Combine onion mixture in large bowl with turkey, bread crumbs, apple, egg, parsley, salt, mustard and pepper. 

Mix well. 

Pack into a greased 8 x 4 inch loaf pan. 

Bake at 350 degrees for 30 minutes. Pour off any fat.

GLAZE: Combine ingredients in small bowl and brush over top of loaf. Bake 30 minutes more or until golden and juices run clear when pierced. Enjoy !