I’ve made a lot of meatloaf over the years. Honestly, switching to ground turkey was a game-changer for me. It’s lighter but still packs plenty of flavor. This ground turkey meatloaf recipe has become my go-to for weeknight dinners when I want something hearty but not heavy. And the best part? It’s easy to put together with simple ingredients you probably already have.
From juicy texture to a perfectly balanced blend of spices and herbs, this recipe feels like a warm hug after a busy day. I’m excited to share it with you—you’re going to love how straightforward it is to make and how good it tastes. Plus, I’ve tossed in some tips to help you get it just right every time.
Ingredients for Ground Turkey Meatloaf
- 1 ½ pounds ground turkey (lean, preferably 93% lean)
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup plain breadcrumbs (not seasoned)
- 1 cup milk (whole or 2%)
- 2 large eggs
- ½ cup ketchup, plus extra for topping
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- ¼ cup chopped fresh parsley (optional but recommended)
Ground Turkey Meatloaf Recipe That Saves 30 Minutes of Cooking Time
Ground Turkey Meatloaf Recipe that cuts cooking time by 30 minuteseasy tasty and perfect for busy weeknights
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Dinner
- Cuisine: American
Ingredients
Instructions
Notes
A lighter but flavorful ground turkey meatloaf recipe that’s easy to prepare with simple ingredients, perfect for weeknight dinners. Juicy texture combined with a balanced blend of spices and herbs, providing a hearty yet not heavy comfort food.
How to Prepare Ground Turkey Meatloaf: Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). This ensures the oven is ready when your loaf goes in.
- In a large mixing bowl, combine the finely chopped onion, minced garlic, plain breadcrumbs, and milk. Let this sit for about 5 minutes so the breadcrumbs soak up the liquid—this keeps the meatloaf moist.
- Crack in the eggs and add the ½ cup ketchup and Worcestershire sauce. Stir these in gently to mix evenly.
- Add the ground turkey, salt, black pepper, dried Italian seasoning, and fresh parsley. Use clean hands to mix everything until just combined. Don’t overwork it or the meatloaf will get tough.
- Transfer the meat mixture into a loaf pan or shape it into a loaf on a lined baking sheet. Press it down gently for even thickness.
- Spread a thin layer of ketchup over the top of the meatloaf for glaze. This adds flavor and helps keep the surface moist.
- Bake for 55 to 65 minutes. Cooking time depends on your oven and meatloaf size, so start checking at 55 minutes. The internal temperature should reach 165°F (74°C). You can check this with a meat thermometer.
- Remove the meatloaf from the oven and let it rest for 10 minutes. Resting allows juices to redistribute, so your slices stay juicy.
- Slice and serve with your favorite sides.
Why You’ll Love This Ground Turkey Meatloaf Recipe
- Uses lean ground turkey for a lighter, healthier option.
- Simple ingredients that pack plenty of flavor and moisture.
- Easy for beginners but satisfying enough for seasoned cooks.
- Great for leftovers—makes awesome sandwiches or reheated dinners.
- Preps quickly and bakes while you relax or make a side dish.
Tips for Success With Your Ground Turkey Meatloaf
- Don’t skip soaking the breadcrumbs in milk—this is key for moisture.
- Use a meat thermometer to avoid overcooking and drying out the turkey.
- Mix ingredients gently; overmixing can make the texture dense and tough.
- Let the meatloaf rest after baking for juicy, clean slices.
- Try adding chopped veggies like bell peppers or carrots if you want extra texture or nutrition.
Ingredient Notes and Possible Substitutions for Ground Turkey Meatloaf
If you don’t have plain breadcrumbs, you can substitute with crushed crackers or oats, but keep the quantity the same and monitor the texture. For the milk, any type works, including plant-based milk, though dairy tends to maintain better moisture. Worcestershire sauce adds umami, but soy sauce can be a good stand-in if you’re out. Fresh parsley brightens the flavor, but dried parsley or fresh basil will also work. Always use ground turkey labeled as lean or extra lean for the best texture.
Storage & Reheating Instructions
After cooking, let your ground turkey meatloaf cool completely. Wrap it tightly in plastic wrap or store in an airtight container. It keeps well in the fridge for 3 to 4 days. To reheat, slice and warm in the microwave covered with a damp paper towel, or reheat in a 325°F oven until warmed through. You can also freeze cooked slices wrapped tightly in foil or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
Nutritional Information Disclaimer
Nutrition varies widely based on the specific brands and ingredient options you choose. This post does not provide exact nutritional data. For estimates, you might use online nutrition calculators based on your ingredient choices and portion sizes.
FAQs About Ground Turkey Meatloaf
Can I make this ground turkey meatloaf ahead of time?
Yes! You can mix the ingredients and shape the loaf a day ahead. Keep it covered and refrigerated until you’re ready to bake. Just add about 5 more minutes to the cooking time since it will start cold.
What side dishes go best with ground turkey meatloaf?
Mashed potatoes, steamed green beans, roasted carrots, or a simple salad all complement the flavors really well. I like to pair it with something light if the loaf is rich.
Can I use ground chicken instead of ground turkey?
You can swap ground turkey for ground chicken in the same amount. Ground chicken can sometimes be softer, so watch the moisture levels and cooking time closely to avoid drying it out.
How do I get the best texture in ground turkey meatloaf?
Keep the mix gentle and avoid overworking the meat. Adding soaked breadcrumbs and allowing the meatloaf to rest after baking help retain moisture and tenderness.
Is it necessary to use a meat thermometer?
While not mandatory, I highly recommend using a meat thermometer. Turkey must reach an internal temperature of 165°F for safe eating, and this tool helps avoid both undercooking and overcooking.
