Name: Turkey Meatloaf Recipe
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 1/2 Tbsp olive oil, divided; 1 1/4 cups finely chopped yellow onion (1 medium); 1 Tbsp minced garlic (3 cloves); 3/4 cup bread crumbs homemade or store-bought*; 1/3 cup low-sodium chicken broth; 1/2 cup (1.4 oz) finely shredded parmesan cheese; 1 1/2 Tbsp Worcestershire sauce; 1/3 cup + 1 Tbsp ketchup, divided; 1 Tbsp dijon mustard; 3 Tbsp chopped fresh parsley, plus more for garnish; 1/2 tsp dried thyme; 1 large egg; 1 large egg yolk; 1 tsp salt; 1/2 tsp freshly ground black pepper; 2 lbs 93% lean ground turkey

Nothing beats the warm, comforting aroma of a well-made meatloaf filling your kitchen. This Turkey Meatloaf Recipe is a juicy, flavorful twist on the classic, with just the right blend of herbs, cheese, and a tangy glaze that keeps it moist and delicious every time.

A loaf shaped meat dish with a shiny red sauce evenly spread over the top and sides, garnished with small green herb pieces. The dish rests on a white plate, with two thick slices cut from the front showing a dense, light brown interior mixed with green flecks. The plate sits on a white marbled surface, with a knife with a black handle placed next to it and some loose herbs sprinkled around. Green parsley leaves are visible blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turkey Meatloaf Recipe
Top Tip
How to Serve Turkey Meatloaf Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Meatloaf Recipe

Why You'll Love This Recipe

This Turkey Meatloaf Recipe quickly became one of my weeknight go-tos because it feels hearty and indulgent, yet it’s much lighter than traditional beef versions. Plus, it's packed with flavor and made with simple ingredients you probably already have on hand.

Moist & Flavorful: The mix of parmesan cheese, Worcestershire sauce, and fresh herbs keeps the meatloaf juicy and tasty without drying out.
Simple Ingredients: No fancy or hard-to-find elements—just classic kitchen staples that come together beautifully.
Perfect Texture: The combination of soaked bread crumbs and eggs gives it a soft but firm texture that slices cleanly.
Kid-Friendly: The mild flavors and that sweet ketchup glaze make it a hit with picky eaters too.

The image shows a white oval plate on a white marbled surface. On the plate is a sliced meatloaf with bright red tomato glaze on top and scattered green parsley pieces both on the glaze and the slices. The meatloaf has a textured light brown inside with bits of herbs visible. There are eight slices arranged on the plate in two slightly overlapping rows, with one larger piece of meatloaf at the bottom right corner. A knife with a black handle rests on the left side of the plate, cutting into the meatloaf. Green parsley leaves are placed at the top right side near the plate. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Turkey Meatloaf Recipe plays a role, from moisture retention to flavor-building. Paying attention to these details will really help you nail that perfect balance between juicy and firm.

Flat lay of a small bunch of fresh bright green parsley sprigs, a small pile of finely shredded pale yellow parmesan cheese, a medium yellow onion finely chopped in a small white ceramic bowl, three peeled garlic cloves minced in a white bowl, a simple white ceramic bowl filled with golden olive oil, a small white bowl with reddish ketchup, a small white bowl holding smooth dijon mustard, a small white bowl with light brown Worcestershire sauce, a small white bowl containing light golden chicken broth, a small white ceramic bowl with pale beige bread crumbs, two whole large brown eggs with clean shells, a small white bowl with mixed salt and freshly ground black pepper, and a mound of raw pinkish lean ground turkey, all arranged in perfect symmetry on a simple white ceramic backdrop placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Used to sauté onions and also brush on top, it adds subtle richness and keeps the meatloaf from drying out.
Yellow onion: Cooking it until golden caramelizes the sugars, giving a sweet base flavor.
Garlic: Adds a warm, aromatic lift without overpowering the dish.
Bread crumbs: They soak up chicken broth to keep the mixture tender and help bind everything together.
Chicken broth: Moistens the bread crumbs for a soft texture inside.
Parmesan cheese: Brings savory umami flavor and a bit of salty depth.
Worcestershire sauce: Adds complexity with tangy, slightly sweet notes that enhance the turkey.
Ketchup: Both inside and on top, giving that classic tangy glaze.
Dijon mustard: A gentle bite that balances the sweetness of ketchup.
Fresh parsley: Provides freshness and color; you’ll love the pop it gives.
Dried thyme: Adds a subtle earthy aroma that complements the poultry.
Egg and egg yolk: The protein helps bind ingredients while keeping it tender and moist.
Salt and pepper: Essential for bringing all the flavors together.
Ground turkey (93% lean): A lean option that's healthier than beef, but requires careful seasoning to avoid dryness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this Turkey Meatloaf Recipe my own by swapping in different herbs or adding shredded veggies. It easily adapts to whatever you have, and it’s always delicious.

Variation: One time I added finely grated carrot and zucchini—and honestly, it didn’t just sneak in some extra veggies, it added great moisture and sweetness that elevated the whole loaf.
Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce if you like a little heat without overpowering the other flavors.
Gluten-free option: Swap traditional breadcrumbs for gluten-free ones or crushed pork rinds, then adjust broth as needed.

Step-by-Step: How I Make Turkey Meatloaf Recipe

Step 1: Sauté the Aromatics

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add finely chopped yellow onions and sauté until they turn a lovely golden brown—about 5 minutes. Then toss in the garlic and cook for another 30 seconds to release its fragrance without burning. This builds a rich flavor base you’ll really taste in every bite.

Step 2: Soak the Bread Crumbs

While the onions cool a bit, mix your bread crumbs with chicken broth in a large bowl. This softens them and helps keep the loaf tender. Once your onion mixture is cool enough, stir it into the bread crumb soak and then pop the whole bowl in the fridge for 15-20 minutes. Cooling the mixture at this stage prevents the eggs from cooking and keeps the texture just right.

Step 3: Mix and Season

To your cooled mixture, add parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, Dijon mustard, chopped parsley, thyme, the whole egg and egg yolk, along with salt and pepper. Stir gently until well combined. This seasoning step is where all the flavors start to come together—don’t skip it!

Step 4: Add the Turkey and Shape

Now, stir in your ground turkey using clean hands—this is way easier and more even than using a spoon. Mix until just combined without overworking it; overmixing can make the meatloaf tough. Shape it into a 9x4-inch loaf on a baking sheet lined with foil or parchment paper, then brush the top with the remaining olive oil for a lovely crust.

Step 5: Bake and Glaze

Bake your meatloaf at 375°F for 45 minutes. Take it out and brush the top with the remaining ⅓ cup ketchup. This creates a shiny, tangy glaze that’s irresistible. Return it to the oven for another 10–20 minutes until a meat thermometer reads 165°F in the thickest parts—checking in at three spots really ensures it’s perfectly cooked through.

Step 6: Rest, Garnish, and Serve

Let the meatloaf rest for about 5 minutes before slicing—this helps all those juicy flavors stay put and makes cutting easier. Sprinkle with a little fresh parsley for a burst of color and freshness, then serve warm with your favorite sides.

Top Tip

After making this Turkey Meatloaf Recipe countless times, I’ve realized a few things that really make a difference to get it just right and keep it moist without fuss.

Don’t Skip Sautéing: Cooking the onions and garlic first adds layers of flavor and sweetness that raw aromatics just can’t deliver.
Let the Mix Chill: Cooling the breadcrumb-onion mixture before adding eggs prevents premature cooking that can toughen the loaf.
Don’t Overmix: Use your hands and gently combine ingredients to keep the texture tender instead of dense.
Use a Meat Thermometer: Checking the internal temp in multiple spots ensures safe and perfectly cooked meatloaf every time.

How to Serve Turkey Meatloaf Recipe

Garnishes

I always top the sliced meatloaf with a sprinkle of freshly chopped parsley—not just for color but that fresh herbaceous kick really brightens up the rich flavors. Sometimes I add a little extra drizzle of warmed ketchup or a dollop of mustard on the side for dipping.

Side Dishes

This Turkey Meatloaf Recipe pairs beautifully with creamy mashed potatoes or buttery roasted Brussels sprouts. For something lighter, I love a crisp green salad with a lemon vinaigrette or simple steamed green beans to balance out the meal.

Creative Ways to Present

For family gatherings, I’ve served the meatloaf in individual mini-loafs using a muffin tin—perfect portion sizes plus they bake a little faster! Another fun idea is slicing the loaf and serving open-faced sandwiches with melted cheese and caramelized onions on toasted bread for a party snack.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover turkey meatloaf tightly in plastic wrap and store it in an airtight container in the fridge. It keeps well for up to 4 days and makes a perfect next-day lunch or dinner that reheats beautifully.

Freezing

I often freeze a whole baked meatloaf or individual slices wrapped securely in foil and placed in freezer bags. Before freezing, I recommend cooling it thoroughly. It freezes for up to 3 months without losing its moist texture.

Reheating

To reheat, I cover the slices with foil and warm in a 325°F oven for about 15 minutes, which helps avoid drying out. In a pinch, the microwave works too—just cover loosely and go in short bursts to keep it from getting rubbery.

Frequently Asked Questions:

Can I make this Turkey Meatloaf Recipe ahead of time?

Absolutely! You can prepare the meatloaf mixture up to a day in advance and keep it refrigerated before baking. Just shape it right before you bake for best results.

What is the best way to keep turkey meatloaf moist?

The key is soaking the bread crumbs in broth and including parmesan cheese, which add moisture. Avoid overmixing the meat to keep it tender, and don't forget the glaze brush during baking for extra juiciness.

Can I substitute ground chicken or beef for turkey?

Yes, you can substitute ground chicken or beef, but cooking times and moisture content may vary. Ground beef will give a richer flavor but can be greasier, while chicken is lean like turkey and benefits from similar preparation methods.

How do I know when the meatloaf is fully cooked?

Use a meat thermometer and check the internal temperature in multiple spots. It should reach 165°F to be safe and fully cooked. This is the most reliable way to avoid under or overcooking.

Final Thoughts

This Turkey Meatloaf Recipe is one of those meals that feels like a comforting hug after a long day—you get classic, homey flavors without the heaviness of traditional versions. Once you try it, I think you’ll find it becomes a staple in your rotation for busy nights or anytime you want something satisfying made with good ingredients. Give it a go—I’m confident you’ll enjoy it as much as I do!