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This turkey meatloaf is unbelievably moist, tender, and super full-flavored! A few secret ingredients really make this recipe Amazing!!! Makes a Big loaf which is absolutely perfect for leftovers.
Turkey Meatloaf is a delicious alternative to ground beef meatloaf. My turkey meatloaf recipe will leave you completely happy and satisfied without any compromise. This juicy meatloaf is so tasty that it will leave you craving more.
A healthy alternative to ground beef, your family will not miss the beef. I truly believe this will be your go-to recipe from now on.
My turkey meatloaf is meaty, moist, and slathered in a smoky ketchup glaze that everyone expects. So, the next time you are thinking about making meatloaf, grab the ground turkey instead and try this recipe!
If you love meatloaf like my family does, I hope you’ll try our chicken meatloaf, Cracker Barrel meatloaf, traditional meatloaf, and air fryer meatloaf next.
Best Turkey Meatloaf Recipe Ingredients
- Olive oil: A nicely flavored oil with a high smoke point for sautéing.
- Cremini mushroom: A deeper flavor than white, for a more intense, meaty flavor. This also adds moisture to the lean turkey meatloaf.
- Onion: Yellow onions, when cooked, are mellow and sweet. A good all-purpose variety. Onion powder isn’t going to work.
- Carrot: Carrots add moisture and texture, and they are also high in fiber.
- Garlic: This pungent aromatic becomes mellow when cooked. We use a healthy amount. Garlic powder just isn’t going to cut it.
- Worcestershire sauce: This complex sauce brings out the meaty flavor in any dish.
- Panko Breadcrumbs: A part of the panade, panko is a great ingredient that holds moisture and flavor throughout the meat mixture without getting mushy.
- Whole milk: The other ingredient for the panade, whole milk adds fat and moisture to the loaf.
- Mozzarella: This cheese holds the meat mixture together and lends a nice texture.
- Eggs: Acting as a binder, eggs bring together all the ingredients.
- Italian seasoning: A mixture of basil, rosemary, marjoram, oregano, and thyme, these spices go nicely with turkey.
- Salt + Black pepper: Table salt and freshly ground black pepper.
- 85/15 ground turkey: This fat ratio is perfect for a juicy loaf. Please double-check when purchasing your ground turkey.
- Ketchup: A classic glaze always includes ketchup, which makes a sweet and spicy coating and adds a delicious tomato flavor.
- Brown sugar: The depth of brown sugar creates that sticky glaze we all crave.
- Dried mustard: A little dried mustard adds a savory flavor to the glaze. If you don’t have dried mustard, use Dijon mustard.
- Liquid smoke: The secret ingredient that transforms the glaze from good to great!
Tips
- So Tender! The trick to achieving a tender meatloaf is not to overmix the meat mixture. The panko bread crumbs panade soaks up all the flavor and moisture of the veggies, ensuring a moist meatloaf. This is our secret one-two punch!
- Use Your Hands: Many people struggle with mixing the raw meatloaf with their hands. Trust me, they’re the best tools for the job. Of course, you need to make sure they’re well-cleaned. At step number five, when everything is in a large bowl, stick your hands in and mix!
Storing + Freezing + Make-Ahead
- How Long Can You Keep This in The Fridge? Once cooked and cooled, your meatloaf will last up to three days in the fridge. Wrap well with plastic wrap.
- Can You Freeze This? Yes! The best way to freeze this dish is to fully cook it first.
- Thoroughly cool your meatloaf, then wrap it in plastic and foil to prevent freezer burn. Remember to label and date! Thaw and reheat.
- Make-Ahead: My Turkey Meatloaf recipe is simple and convenient. Warm up in the microwave oven. It will even taste better the next day!
- Food Safety: If you’d like more info on food safety, check out this link.
Serving Recommendations For Turkey Meatloaf
My family loves to serve this with mashed potatoes, baked sweet potatoes, Southern style green beans, air fryer green beans, roasted carrots and parsnips, roasted broccoli, crockpot creamed corn, strawberry salad or strawberry spinach salad (both these salads have strawberries, but other than that, they’re completely different!), and a slice of Southern cornbread.
Of course, the easiest ever Bisquick biscuits, cheddar biscuits, Cathead biscuits, 7 Up biscuits, or butter swim biscuits are always great with everything. Pass the butter and honey or whipped honey that my kids go crazy over!
How To Make Turkey Meatloaf
- Make the meatloaf: Saute the onions.
- Add the carrots and saute until it softens. Add and saute the garlic, mushrooms, and Worcestershire sauce. Remove from heat and allow to cool
- In a bowl, mix the Panko and milk. Add the cooled onion mixture.
- Add the mozzarella, eggs, Italian seasoning, sage, salt, pepper, and ground turkey. Mix with your hands.
- Press the meatloaf mixture into the prepared pan. Invert the pan onto the baking sheet.
- Make the glaze: Mix all the glaze ingredients.
- Brush half of the glaze on top of the meatloaf.
- Bake. Remove from the oven and brush the remaining glaze. Bake again.
- Serve.
***See the full instructions below.
More Turkey Recipes
Ground Turkey
Leftover Turkey Recipes
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Turkey Meatloaf Recipe
Ingredients
Meatloaf:
- 2 tablespoons olive oil
- 8 ounces cremini mushroom, finely minced
- 1 1/2 cups onion, finely chopped
- 2 large carrot, shredded in large holes of box grater
- 1 tablespoon garlic, minced
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups Panko breadcrumbs
- 1 cup whole milk
- 1 cup mozzarella, shredded
- 2 large eggs, lightly beaten
- 1 tablespoon Italian seasoning
- 1/4 teaspoon dried sage
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 pounds 85/15 ground turkey
Glaze:
- 1 cup ketchup
- 1/4 cup brown sugar
- 1 teaspoon dried mustard
- 1/2 teaspoon liquid smoke
Instructions
Make The Meatloaf:
- Preheat oven to 350ºF (177ºC). Spray a 9x5-inch loaf pan with nonstick cooking spray. Line a rimmed baking sheet with parchment paper or aluminum foil; set aside.
- In a large skillet, heat olive oil (2 tablespoons) over medium heat. Stir in onions (1 1/2 cups) and carrot then sauté until they begin to soften, about 4-5 minutes. Add garlic (1 tablespoon) and continue to sauté until fragrant, about 1 minute.
- Stir in mushrooms (8 ounces) and Worcestershire sauce (2 tablespoons) then sauté, stirring often, until they release their liquids, about 8-10 minutes. Remove from heat and allow to cool for about 10 minutes.
- Meanwhile, add the Panko breadcrumbs (1 1/2 cups) and milk (1 cup) to a large mixing bowl and allow the Panko to absorb the milk. When the onion mushroom mixture has cooled add to the Panko mixture.
- Add mozzarella (1 cup), beaten eggs (2), Italian seasoning (1 tablespoon), sage (1/4 teaspoon), salt (1 1/2 teaspoons), black pepper (1/2 teaspoon), and ground turkey (2 pounds). Using your hands, gently mix until evenly combined.
- Evenly press the meatloaf mixture into the prepared pan. Invert the pan onto the prepared lined baking sheet.
Make The Glaze:
- In a small mixing bowl, whisk together all the glaze ingredients.
- Pour 1/2 the glaze on top of the meatloaf. Use a pastry brush to evenly spread over the tops and sides. Do not put the pastry brush back in the glaze (for sanitary reasons).
Bake It:
- Place meatloaf in preheated oven and bake for 30 minutes; remove from the oven and top meatloaf with remaining glaze.
- Return the meatloaf to the oven and continue baking until an instant-read thermometer inserted into the thickest part of the meatloaf registers 160°F (71ºC), about 30 minutes more. Allow the meatloaf to rest for 10 minutes before slicing and serving.
Fans Also Made:
Notes
- So Tender! The trick to achieving a tender meatloaf is not to overmix the meat mixture. The panko bread crumbs panade soaks up all the flavor and moisture of the veggies, ensuring a moist meatloaf. This is our secret one-two punch!
- Use Your Hands: Many people struggle with mixing the raw meatloaf with their hands. Trust me, they’re the best tools for the job. Of course, you need to make sure they’re well-cleaned. At step number five, when everything is in a large bowl, stick your hands in and mix!
Nutrition
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Finally! I made a meatloaf that isn’t dry! Followed your instructions to the T!! It’s so good!
Yaay! That’s awesome, Cindy. Thanks for the positive feedback and 5-star rating 🙂