Turkey meatloaf is a favorite in our house! This healthy ground turkey meatloaf recipe is a staple in my home! Easy and delicious.
Turkey Meatloaf
My family loves turkey meatloaf so much, I have created so many meatloaf recipes on my site. If you like meatloaf as much as I do, you might also enjoy this Cheese Stuffed Turkey Meatloaf or this Bacon Topped BBQ Turkey Meatloaf. Serve it with garlic mashed potatoes or loaded cauliflower mash and a vegetable on the side and dinner is done!
How To Make Turkey Meatloaf
My mom always made meatloaf with beef when I was growing up, and I always loved it. But once I tried it with turkey, I never looked back. Not only is it leaner, I also find the meatloaf juicier and my family now prefers it, it’s on constant rotation. Here are a few tips and variations for perfectly juicy and flavorful meatloaf every time!
What temperature should meatloaf be cooked to?
Meatloaf is best baked at 350 degrees F in a conventional oven, although I have also increased the temp to 400 degrees F to cook faster. You will know it’s ready when it’s cooked to an internal temperature of 160 degrees F. using an instant read thermometer.
Meatloaf Tips and Variations:
- Don’t overwork the meat. Just like making meatballs, if you over work the meat it will become more dense. It’s best to gently mix all the ingredients until just mixed in.
- Make it faster! If I want to make this quicker, I will make them into four smaller loaves and cook it for about 25 to 30 minutes. You can also make it in cupcake tins like I do in this Cupcake Meatloaf with Mashed Potato Frosting.
- Add heat! If you want to spice things up you can add some chipotle or sriracha to the ketchup.
- Use beef. If you prefer beef, swap the turkey for a lean beef around 90% lean.
- Make it low-carb or grain-free. Swap the breadcrumbs out for equal amounts of almond meal.
- Make it with oats. Swap the breadcrumbs out for equal amounts of rolled oats.
- BBQ Sauce. Replace the ketchup glaze with BBQ sauce to give it a smokey flavor.
- Make it juicier. I often use 93% lean for a juicier turkey meatloaf.
- Make it for Meal Prep! Double the recipe, make two and freeze one for another night.
- Leftovers. Leftovers are great for sandwiches. Refrigerate 3 to 4 days.
Can You Freeze Meatloaf?
Yes, meatloaf is great for freezing. I usually make two, one for dinner and one to freeze for another night. It takes about the same time to make 2 as it does to make 1. To freeze, let it cool, then slice the loaf. Transfer to freezer safe containers and freeze up to 3 months. To reheat, thaw in the refrigerator the night before, then microwave in 30 second increments until heated through.
More Ground Turkey Recipes You May Like:
- Ground Turkey with Potatoes and Peas
- Turkey Taco Lettuce Wraps
- Stuffed Peppers
- Turkey Burgers with Zucchini
- Turkey Picadillo
Turkey Meatloaf
Equipment
- Small Skillet (I swear by this non-stick Le Creuset pan)
- Loaf Pan (These Le Creuset ones are stunning)
Ingredients
- 1/4 cup plus 2 tbsp ketchup, I use organic
- 2 tsp Worcestershire sauce
- 1/2 small onion, minced
- 1 tsp olive oil
- 1.3 lb ground turkey, 99% or 93% (I prefer 93)
- 1/2 cup seasoned whole wheat or gluten-free breadcrumbs, I like 4C
- 1 large egg
- 1 tsp marjoram
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350F.
- In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce.
- In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat.
- In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
- Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
- Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.
Last Step:
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Notes
Nutrition
Photo credit: Laura Davidson
