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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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 —
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 meatloaf still tastes great after a few days in the refrigerator, which makes it ideal for meal prep too. Make the recipe ahead of time and enjoy leftovers for a Meatloaf Sandwich.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Ground Turkey. Using ground turkey keeps it light without sacrificing flavor.
- Onion. Cooking the onions first means no crunchy onion bits ruining the texture of your meatloaf!
- Mushrooms. Chock full of umami goodness, mushrooms add essential flavor to the meatloaf. They’re super finely chopped so no one will know they are in there, pinky promise.
- Worcestershire. The second swing of the 1-2 umami punch.
- Spices. For complexity of flavor I used a mix of smoked paprika, garlic powder, dried thyme, salt, and black pepper.
- Chicken Broth + Eggs. The addition of liquid (such as broth or milk) and eggs is how you make sure your meatloaf is moist and doesn’t fall apart.
- Italian Seasoned Breadcrumbs. Breadcrumbs are another secret to a perfectly moist meatloaf. Using Italian seasoned breadcrumbs helps add extra flavor.
- Ketchup. For those who also dislike ketchup on meatloaf, see the recipe notes below for my easy swap.
Cook the Mix-Ins (photo 1). The onion, mushrooms, and spices help build big flavor.
Add the Liquids. Let the mixture cool.
Add the Meat, Breadcrumbs, and Eggs (photo 2). We’re almost there!
Mix (photo 3). Be as gentle as possible here. If you compact it and over-work it, your meatloaf will be tough.
Bake the Meatloaf (photo 4). Bake for 60 to 70 minutes at 325 degrees F. You can put parchment paper at the bottom of meatloaf to make cleanup easier. ENJOY!
Recipe Variations
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, or try my
Roasted Green Beans.
Turkey Meatloaf
Video
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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.
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.
Also, do you drain the onions and mushrooms?
I’ve been known to use mashed cruton cubes if I didn’t have any bread crumbs, plus you get extra flavor~~!
I would love to make this recipe, but need to do it without mushrooms…is there a viable substitute?