|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 1g||2%|
|Total Sugars 6g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade meatloaf is classic comfort food, and this turkey meatloaf is a perfect example. To make this meatloaf, all you need are ground turkey, breadcrumbs, eggs, and a few pantry staples and seasonings you likely have on hand.
Ground turkey's mild, pleasant flavor makes it a terrific blank canvas for different textures and flavorings. Various herbs and spices are more evident in a turkey meatloaf, while in a beef meatloaf, the seasonings may be somewhat overwhelmed by the more robust flavor of the beef. Feel free to play with the seasonings in this loaf—try 1 teaspoon of an Italian herb blend along with about 1/4 cup grated Parmesan cheese, or add a teaspoon of Tex-Mex or Cajun seasoning for a spicier meatloaf. Poultry seasoning is another great choice that goes particularly well with turkey.
Serve turkey meatloaf with a side of baked, roasted, or mashed potatoes or sweet potatoes; and steamed or sautéed vegetables, such as green beans, broccoli, corn, or carrots. For bread, choose freshly baked biscuits, soft rolls, or garlic bread. Mashed or riced cauliflower is an excellent side dish option for lower-carb diets.
"A delicious alternative to the traditional pork or beef meatloaf. Try not to overwork the mixture with your hands, to ensure the meatloaf stays as juicy as possible. You could also use a mix of both ground turkey thigh and breast meat for extra flavor." —Julia Hartbeck
2 large eggs
2 tablespoons milk
3/4 cup homemade or store-bought breadcrumbs
2/3 cup ketchup, divided
1 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon fine salt
1/2 teaspoon ground black pepper
2 pounds ground turkey
Gather the ingredients.
Position a rack in the center of the oven and heat to 350 F. Line a rimmed baking sheet with foil. Set aside.
Combine the eggs, milk, breadcrumbs, 2 tablespoons ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a large bowl. Mix to blend thoroughly.
Pat any excess moisture from the ground turkey with paper towels. Add it to the bowl. Gently knead the mixture together until just combined.
Transfer the turkey meatloaf to the prepared baking sheet. Shape it into an oval loaf, about 5 by 8 inches.
Spread the remaining 9 tablespoons ketchup over the meatloaf.
Bake the meatloaf until it reaches an internal temperature of 160 F, 50 to 60 minutes.
Remove the meatloaf from the oven and let it rest for 10 to 15 minutes before transferring it to a platter and slicing.
- This meatloaf is glazed, which helps to keep it moist. If you are not glazing the meatloaf, cover it with foil for the first 35 to 40 minutes of baking. Remove the foil 15 to 20 minutes before it’s done to allow the meatloaf to brown.
- If you have leftovers, use them to make meatloaf sandwiches or crumble and add it to other dishes, such as hash, quiche, pizza, or potato or pasta casseroles.
To make the meatloaf a day in advance, prepare the meat mixture as instructed, cover it with foil or plastic wrap, and refrigerate it until you are ready to bake. Shape and bake it as directed, adding 5 to 10 minutes to the total baking time.
- Add texture and boost the onion flavor with about 1/2 cup of sautéed finely chopped onions.
- Instead of ketchup, use chili sauce—a tomato-based sauce you can find next to the ketchup in the grocery store.
- Replace the ketchup in the meatloaf mixture with sriracha or chili-garlic sauce.
- Swap out the garlic powder with 3 cloves of minced garlic.
- Add color to the loaf with 2 tablespoons of chopped fresh parsley.
- For a low-carb meatloaf, replace the breadcrumbs with purchased keto breadcrumbs, almond flour, or crushed pork rinds.
How to Store
- Refrigerate leftover turkey meatloaf in an airtight container within 2 hours and consume within 4 days.
- To freeze whole or sliced meatloaf, wrap tightly in foil and then place it in a resealable freezer bag. Defrost frozen meatloaf in the refrigerator overnight. You can also freeze raw meatloaf.
- The oven is the best way to reheat leftover turkey meatloaf. Place the meatloaf or slices in a shallow baking dish with a few tablespoons of broth or water and cover tightly with foil. Heat in a preheated 300 F oven for 20 minutes, or until warmed throughout. The USDA recommends a minimum internal temperature of 165 F for leftovers.
What can I use in meatloaf besides breadcrumbs?
Crushed crackers, pretzels, corn flakes, potato chips, rolled or quick oats, and cooked rice all work well in meatloaf. If using salted crackers, pretzels, or potato chips, reduce the salt to 3/4 teaspoon.
Why does my turkey meatloaf fall apart?
You may find your meatloaf is crumbly or falling apart if you used too many breadcrumbs or not enough eggs. The eggs help bind a meatloaf while breadcrumbs improve the texture and make it more tender. Overcooking can also cause a dry, crumbly meatloaf.