Easy Turkey Meatloaf Recipe

Meatloaf is a culinary staple that has existed in various forms since ancient Rome, though it surged in popularity in the US during the Great Depression and World War II as a way to stretch ingredients. While traditional recipes often use beef, turkey is a versatile and delicious alternative. The secret to avoiding a dry loaf lies in the preparation: by using a “panade” (soaked breadcrumbs) and sautéed aromatics, you can achieve a moist, flavorful result every time.

This recipe uses a simple technique to keep the turkey tender and finishes with a tangy glaze that locks in moisture and adds a burst of flavor.

Ingredients

The Aromatics

• 2 tbsp Olive oil
• ½ Onion, chopped
• ½ tsp Salt
• 4 cloves Garlic, minced

The Binder

• 1 cup Panko breadcrumbs
• ½ cup Whole milk

The Meat Mixture

• 2 lbs Ground turkey (preferably dark meat/fattier blend, not lean breast)
• 2 Large eggs
• 2 tbsp Olive oil
• 1 tbsp Worcestershire sauce
• 1 tsp Salt
• 1 tsp Cracked black pepper
• 1 tsp Dried herbs (such as Thyme, Rosemary, or Parsley),
• Lemon zest (optional, to taste)

The Glaze

• 1 ½ cups Ketchup
• 1 tbsp Worcestershire sauce

Instructions

1. Prepare the Oven and Pan Preheat your oven to 325°F (165°C). Spray a rimmed baking sheet with cooking spray to prevent sticking.
2. Sauté the Aromatics Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Once the oil is shimmering, add the chopped onion and ½ teaspoon of salt. Cook the onions, stirring occasionally, until they are tender and light brown,. Add the minced garlic and cook for about 2 minutes until fragrant, being careful not to burn it. Remove from heat and transfer to a plate or bowl to cool to room temperature.
3. Soak the Breadcrumbs In a large bowl, combine the panko breadcrumbs and whole milk. Stir them together and let the mixture stand for about 5 minutes. This allows the crumbs to absorb the liquid, ensuring a juicy meatloaf.
4. Create the Flavor Base Once the breadcrumbs have soaked, add the 2 large eggs, 2 additional tablespoons of olive oil, 1 tablespoon of Worcestershire sauce, 1 teaspoon of salt, cracked black pepper, and your chosen herbs (such as thyme) to the bowl. You may also add a little lemon zest for brightness if desired. Break up the eggs and stir the mixture well.
5. Mix the Meat Add the 2 pounds of ground turkey and the cooled onion and garlic mixture to the bowl. Using clean hands, mix the ingredients gently. It is important not to compress or overwork the turkey; keep the mixture light to ensure a good texture.
6. Shape the Loaf Transfer the meat mixture onto the prepared baking sheet and hand-shape it into a loaf.
   • Alternative: You can gently press the mixture into a sprayed 9×5 inch loaf pan, though this may require an additional 5 to 10 minutes of baking time.
7. Make the Glaze In a separate bowl, mix 1 ½ cups of ketchup with 1 tablespoon of Worcestershire sauce. You can customize this sauce by adding onion powder, garlic powder, or brown sugar if you prefer a barbecue-style flavor.
8. Glaze and Bake Pour ½ cup of the sauce over the unbaked meatloaf and brush it to ensure even coverage. This creates a seal that prevents drying out. Bake at 325°F for 30 minutes.
9. Final Glaze and Rest Remove the meatloaf from the oven and brush it with half of the remaining sauce. (Reserve the rest of the sauce for serving). Once fully cooked, let the meatloaf rest for 15 minutes before cutting. This resting period is crucial for retaining juices and helping the loaf hold its shape when sliced.

Chef’s Tips

• Meat Selection: Avoid using ultra-lean turkey breast. Opt for a darker, fattier ground turkey blend to ensure the meatloaf remains moist and flavorful.
• Don’t Overmix: When combining the meat with the binder, turn your hand into a “large fork” and mix just until combined. Compacting the meat too much will result in a dense texture.
• Sauté Hack: If your onions are on the verge of burning while sautéing, add a couple of tablespoons of water to deglaze the pan and steam them soft.
• Storage: This meatloaf stores well in an airtight container in the fridge for up to 5 days, or it can be frozen for up to 2 months.