HEALTHY TURKEY MEATLOAF: December 2025

TURKEY MEATLOAF - BEST EVER


TURKEY MEATLOAF - BEST EVER

What Makes This the Best?

  • Super moist thanks to milk, eggs, and sautéed onions.

  • Huge flavor from Worcestershire, Dijon, herbs, and garlic.

  • Perfect texture — not dense, not crumbly.

  • A glossy, sticky glaze that bakes into a sweet-tangy top.

INGREDIENTS

For the Meatloaf

  • 2 lbs ground turkey (93% lean recommended for juiciness)

  • 1 ¼ cups seasoned breadcrumbs

  • ½ cup milk

  • 2 large eggs, lightly beaten

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 2 tbsp Worcestershire sauce

  • 2 tbsp ketchup

  • 1 tbsp Dijon mustard

  • 1 tbsp olive oil (for sautéing)

  • 1 tsp Italian seasoning

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp smoked paprika (optional but excellent)

  • 2 tbsp fresh parsley, chopped (optional)

For the Glaze

  • ½ cup ketchup

  • 2 tbsp brown sugar

  • 1 tbsp Worcestershire sauce

  • 1 tsp apple cider vinegar

  • Optional: pinch cayenne for a little heat

INSTRUCTIONS

1. Preheat and prepare pan

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

Tip: A free-form loaf on a baking sheet gives better edges and caramelization.

2. Sauté the veggies

In a small skillet, heat olive oil.
Add diced onion and cook 5–7 minutes until soft and translucent.
Add garlic and cook 30 seconds more.
Let cool slightly.

Why: Cooking the onions prevents raw onion pieces and adds sweetness and moisture.

3. Hydrate the breadcrumbs

In a large bowl, combine:

  • breadcrumbs

  • milk

  • Worcestershire

  • ketchup

  • Dijon

  • eggs

Stir well. Let sit 2–3 minutes to soften.

4. Mix the meatloaf

Add:

  • sautéed onion/garlic

  • Italian seasoning

  • salt

  • pepper

  • smoked paprika

  • parsley

  • ground turkey

Mix gently with your hands until just combined.
Do not overmix — it makes meatloaf tough.

5. Shape

Transfer mixture to your sheet or pan.
Shape into a loaf about 9 inches long and 3–4 inches high.

6. Add the glaze

Stir glaze ingredients in a small bowl.
Brush half the glaze over the meatloaf.

7. Bake

Bake for 55–70 minutes, depending on thickness, until:

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

  • juices run clear

  • top is glossy

Brush remaining glaze on during the last 10–15 minutes of baking.

8. Rest

Let meatloaf rest 10 minutes before slicing.
This keeps it juicy and helps it hold its shape.

SERVING SUGGESTIONS

  • Mashed potatoes or garlic mashed cauliflower

  • Roasted green beans or carrots

  • Side salad with vinaigrette

  • Toasted sandwich slices for leftover meatloaf sandwiches

STORAGE

  • Refrigerate: up to 4 days

  • Freeze slices: up to 3 months

  • Reheat: 300°F oven, covered with foil, 15–20 minutes


OTHER RECIPES

INGREDIENTS
  • 1 pkg. ground turkey 97% lean (1 & 1/4 lb.)
  • 1/3 cup Italian dressing - restaurant style
  • 1/4 cup prepared barbecue sauce
  • 1 egg
  • 1/2 cup bread crumbs - plain
  • 1 teaspoon Worcestershire sauce

INSTRUCTIONS

In bowl combine all ingredients. 
Squish with hands until blended. 
Press into bread loaf pan. 
Bake in oven at 350°F for approximately 1 hour or until top is nice and brown.
Pickle and Cheese variation: 
Press 2/3 of mixture into pan. 
Using your fingers or a spoon, form a tunnel in the center. 
Add shredded sharp cheddar cheese and chopped sweet or dill pickles into the tunnel.
Top with the remaining mixture and bake as directed above. 
This variation is super yummy, we like the sweet pickles best! Enjoy !

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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.

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

Glaze

  • ⅓ cup ketchup

  • 2 tablespoons brown sugar

  • 1 teaspoon Worcestershire sauce

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

INSTRUCTIONS

1. Prep

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

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.

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.

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.

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.

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.

7. Rest and slice

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

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

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 !


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