I’ve cracked the code to the perfect healthy Turkey Meatloaf! This easy recipe uses a few secret tricks and pantry staples to ensure that it’s juicy, flavorful, and entirely delicious.
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Turkey meatloaf that’s tender and moist for REAL.
After years of dry turkey meatloaf, I made it my mission to create a better version—essentially a giant version of Turkey Meatballs.
The result? A truly fantastic, ultra juicy, flavor-packed turkey meatloaf that will instantly erase bad meatloaf experiences of your past.
This is also the best turkey meatloaf recipe for a crowd since it makes a hefty 6 to 8 servings. Pair it with some Garlic Mashed Potatoes and prepare for a standing ovation.
Not serving a group? No worries! This turkey meatloaf still tastes great after a few days in the refrigerator, which makes it ideal for meal prep too. Make the meatloaf ahead of time and enjoy leftovers for a Meatloaf Sandwich.
5 Star Review
“This was SO good! Literally did a happy dance in my kitchen. This was the first time I’ve used ground turkey and actually had it come out edible. 5 stars from my picky eight year old and even pickier husband (even after I told him about the mushrooms) too!”
— Kristin —
My Tips for Fantastic Turkey Meatloaf
Let’s talk about those tricks I mentioned for making turkey meatloaf that’s NOT a disappointment.
- Add Mushrooms and Worcestershire. Chock full of umami goodness, mushrooms add essential flavor to the meatloaf, making up for the mildness of turkey compared to beef and pork. They’re super finely chopped so no one will know they are in there, pinky promise. The Worcestershire sauce is the the second swing of the 1-2 umami punch.
- Use Chicken Broth + Eggs to Keep It Moist. The addition of liquid and eggs helps keep turkey meatloaf moist and tender despite its naturally lower fat content.
- Don’t Over-Work It. Final tip! Be gentle with the ground turkey while you’re preparing the meat mixture. If you compact it and over-work it, your meatloaf will be tough.
Switch It Up
Here are some ways to make this turkey meatloaf recipe your own!
- Skip the Ketchup. For a non-ketchup topping, mix 1 tablespoon tomato paste with 1/2 tablespoon olive oil. Brush over the top and sides of the meatloaf during the last 15 minutes of cooking.
- Try It Without Breadcrumbs. Although I haven’t personally tried it, I think you could use quick oats instead of breadcrumbs. Add a pinch of salt and Italian seasoning to replace the flavor that the breadcrumbs would have added.
- Make a Gluten-Free Turkey Meatloaf. You can easily make this recipe gluten-free by swapping the Italian seasoned breadcrumbs for gluten-free breadcrumbs. If your breadcrumbs are plain, add a pinch of salt and Italian seasoning.
- Cook It in the Air Fryer. Prepare the meatloaf mixture as directed. Divide the mixture in half, creating two smaller-sized meatloaves. Transfer the meatloaves to an air fryer basket coated with nonstick spray. Cook for about 30 minutes at 350 degrees F, or until the internal temperature registers 160 degrees F.
How to Serve Turkey Meatloaf
- As a Sandwich. Slice and serve it as a Meatloaf Sandwich with any other desired ingredients.
- With Potatoes. Meatloaf and potatoes are a delicious pairing. Serve a side of Crockpot Mashed Potatoes or an Air Fryer Baked Potato.
- With Pasta. Since we’ve already established that this turkey meatloaf is basically one big meatball, it makes sense that it would be delicious with pasta. Try it with Instant Pot Spaghetti or Eggplant Pasta (and don’t forget a sprinkle of Parmesan cheese).
- Paired With Vegetables. This Sautéed Broccoli is easy and delish!
Turkey Meatloaf
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion finely chopped
- 8 ounces cremini (baby bella) mushrooms very finely chopped (you can’t taste these!)
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup chicken broth or milk
- 2 tablespoons Worcestershire sauce
- 2 pounds ground turkey use a max of 93% lean or the meatloaf will be dry
- ¾ cup Italian seasoned breadcrumbs
- 2 large eggs lightly beaten
- ⅓ cup ketchup see notes* to make meatloaf without ketchup
Instructions
- Place racks in the upper middle position of your oven and the lower position and preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a large skillet heat the oil over medium-low heat. Add the onion, mushrooms, thyme, garlic powder, smoked paprika, salt, and pepper. Cook until the onions are translucent and the mushrooms are browned, about 15 minutes. Adjust the heat as needed so that the onions soften but do not brown. Don’t shortcut this step as it is key to the meatloaf’s flavor.
- Transfer the mixture to a large bowl. Add the broth and Worcestershire sauce and mix well. Let cool for about 5 minutes.
- To the bowl, add the turkey, breadcrumbs, and eggs.
- With your hands (they really do work best for this), gently mix until all of the ingredients are evenly combined.
- Wet your hands, then use them to shape the turkey mixture into a 9×5-inch loaf in the center of the prepared baking sheet. Spread the ketchup evenly over the top.
- Fill a 9 x 13“ casserole dish with about an inch of water and place it on the lower rack (this will create steam in the oven to make the meatloaf extra moist and keep the top from cracking). Bake the meatloaf on the upper third rack for 55 minutes, then take its internal temperature to gauge progress. Return to the oven and continue baking until the internal temperature is 160°F at the thickest part, about 5 to 15 minutes more depending upon your oven and the shape of your loaf. Let the meatloaf cool for 10 minutes, then slice and enjoy.
Video
Notes
- *If you share my aversion to ketchup in general or just like your meatloaf without ketchup, instead mix 1 tablespoon tomato paste with 1/2 tablespoon olive oil. Brush over the top and sides of meatloaf during the last 15 minutes of cooking.
- TO STORE: Refrigerate meatloaf in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Slice and freeze meatloaf in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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I’ve been known to use mashed cruton cubes if I didn’t have any bread crumbs, plus you get extra flavor~~!
Great idea Judy!
I would love to make this recipe, but need to do it without mushrooms…is there a viable substitute?
Hi Glenna! Possibly! I’ve only tested it with the mushrooms, so it would be hard for me to say for sure. If you decide to experiment, I’d love to know how it goes!
This was SO good! Literally did a happy dance in my kitchen. This was the first time I’ve used ground turkey and actually had it come out edible. 5 stars from my picky eight year old and even pickier husband (even after I told him about the mushrooms) too!
Hi Kristin! So glad you enjoyed the recipe! Thank you for this kind review!
This was a HUGE HIT with the entire family. Founded recipe to a T, must admit was dubious about how it would come out but it was AMAZING! Kids loved the leftovers too (mind you, we had only 2 pieces left :0 )
YAY! I am so happy to hear that, thank you for taking time to let me know!
I made it and loved it. Only thing I don’t have an oven & cooked it in my Air Fryer. Came out delicious & moist. Hubby loved it.
Hi Dolores! So glad you enjoyed the recipe! Thank you for this kind review!
This was super moist as you said it would be. I would recommend people cook the mushrooms until the liquid is out. I didn’t but it was fine.. I just wasn’t sure about it. I also put the tomato paste on too early. oops. My thermometer was low battery so it wouldn’t work, but cooking it 70 minutes worked. I am looking forward to meatloaf sandwiches.
Hi Anne! So glad you enjoyed the recipe! Thank you for this kind review!
I made this last night, it was perfect. Of course, I could not wait for lunch today, as I thought about a turkey meatloaf sandwich, which was yum! I did not change anything except when I looked in my pantry for Italian breadcrumbs, I was out…..I used oatmeal instead with a T of Italian seasoning…it was juicy and wonderful.
Thanks again!
Hi Heide! So glad you enjoyed the recipe! Thank you for this kind review!
My husband was SO skeptical when I told him this meatloaf was made with turkey, but after trying it, he ended up eating almost half the loaf! It had so much flavor and wasn’t the least bit dry. He has already requested for this to be on our dinner recipe rotation!
Hi Lauren! So glad you enjoyed the recipe! Thank you for this kind review!
How do you caramelize onions and them not turn brown? You cook onions a long time to get them caramelized.
Hi Patti! Brown in the sense that you don’t want them to burn. They will be a nice caramel color. This is done by cooking them low and slow.
Also, do you drain the onions and mushrooms?
Hi Patti! There is no draining involved. You shouldn’t have any liquid coming off them that would require you to drain them.
Can I used canned mushrooms?
Hi Sal! You could. I would just make sure to drain them well and try to get any liquid off of them. Also it might change the flavor slightly. If you decide to experiment, I’d love to know how it goes!
Could this recipe be made with ground chicken as well? If so, any change in temperature or time?
Hi Steve! It should work just find with ground chicken. No changes necessary! Enjoy!
This was SO GOOD! I was weary of the mushrooms, but man am I glad that I gave it a shot. Most moist meatloaf that I’ve ever had! Definitely adding this one to our roster! Yum!
Hi Kayla! So glad you enjoyed the recipe! Thank you for this kind review!
We really like this recipe. Last time I cut it in half and made a smaller meatloaf. There are just two of us. Can I make the full recipe into 2 meatloafs and freeze one? Can you freeze it uncooked? What are your thoughts?
Sounds like a great idea! I would bake first, then freeze. Enjoy!
Erin I would give this recipe a 10 if I was allowed. It is every thing you said. Extremely moist, great taste, and very easy to make. Plus it didn’t taste like turkey. The idea, and it worked, putting a dish containing water beneath the meatloaf keeping moist is one I could use on other dishes. Also your suggested times were right on. Many thanks for all your recipes. Paul Jarhead Wagner
Thank you so much Paul!
Could this be cooked in a glass loaf pan? That’s the way I’ve always made meatloaf (because that’s how my mother did it, LOL).
Hi Rhonda, I’m sure you could. It believe it might extend the baking time some. Let me know if you give it a try!
This was great! So juicy and flavorful. It did take me longer than an hour to get to 160° but that could be due to my oven.
Glad you enjoyed it, Angel!