Description
This classic turkey meatloaf recipe combines lean ground turkey with savory ingredients like Parmesan cheese, Worcestershire sauce, and fresh herbs, resulting in a moist and flavorful dish perfect for a hearty dinner. The meatloaf is baked to perfection, then topped with a ketchup glaze for an extra tangy finish.
Ingredients
Scale
Meatloaf
- 1 1/2 Tbsp olive oil, divided
- 1 1/4 cups finely chopped yellow onion (1 medium)
- 1 Tbsp minced garlic (3 cloves)
- 3/4 cup bread crumbs (homemade or store-bought)*
- 1/3 cup low-sodium chicken broth
- 1/2 cup (1.4 oz) finely shredded parmesan cheese
- 1 1/2 Tbsp Worcestershire sauce
- 1/3 cup + 1 Tbsp ketchup, divided
- 1 Tbsp dijon mustard
- 3 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried thyme
- 1 large egg
- 1 large egg yolk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 lbs. 93% lean ground turkey
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with non-stick cooking spray or line with parchment paper.
- Sauté Onion and Garlic: Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add chopped yellow onion and sauté until slightly golden brown, about 5 minutes. Add minced garlic and sauté for an additional 30 seconds.
- Mix Bread Crumbs and Broth: In a large mixing bowl, stir together bread crumbs and low-sodium chicken broth until combined.
- Add Onion Mixture and Chill: Add the cooked onion and garlic mixture to the bread crumb mixture and stir to combine. Transfer the bowl to the refrigerator and let cool completely, about 15 to 20 minutes.
- Combine Remaining Ingredients: To the cooled mixture, add parmesan cheese, Worcestershire sauce, 1 Tbsp ketchup, dijon mustard, chopped fresh parsley, dried thyme, egg, egg yolk, salt, and black pepper. Stir well to blend all ingredients.
- Add Ground Turkey and Mix: Add the ground turkey to the mixture and, using your hands, toss and mix until well combined but not overworked.
- Shape Meatloaf: Shape the mixture into a 9 by 4-inch loaf on the prepared baking sheet. Brush the top with the remaining 1/2 Tbsp olive oil.
- Bake Meatloaf First Stage: Bake in the preheated oven for 45 minutes.
- Glaze Meatloaf: Remove the meatloaf from the oven and brush the top evenly with the remaining 1/3 cup ketchup.
- Bake Meatloaf Second Stage: Return to the oven and bake until the center reaches 165 degrees Fahrenheit when checked in multiple spots, about 20 minutes longer.
- Rest and Serve: Remove the meatloaf from the oven and let rest for 5 minutes. Sprinkle with additional chopped parsley, slice, and serve warm.
Notes
- You can use panko bread crumbs instead of regular bread crumbs. If using panko, increase the quantity to 3/4 cup plus 3 Tbsp as panko is lighter and absorbs less moisture.
- Check the meatloaf’s internal temperature in multiple spots to ensure it is fully cooked and safe to eat.
- Letting the meatloaf rest after baking helps retain its juices for a moister texture.
- For a little extra flavor, season with a bit more salt if desired before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 115 mg
