Turkey Meatloaf (Moist, Healthy & Flavorful)

What Makes This Recipe Work

Grating the onion releases its juices directly into the mix, and soaking the panko in milk creates a panade that holds that moisture through baking. Ground turkey needs both, because it has less fat than beef to keep it tender.

Ingredients for Turkey Meatloaf (Moist, Healthy & Flavorful)

• 2 lb (900 g) ground turkey, 93% lean or darker
• 3/4 cup (45 g) panko breadcrumbs
• 1/2 cup (120 ml) whole milk
• 1 medium yellow onion, grated (about 3/4 cup)
• 2 large eggs, beaten
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup ketchup
• 2 tbsp packed brown sugar
• 1 tbsp Dijon mustard

How to Make Turkey Meatloaf (Moist, Healthy & Flavorful)

1. Heat the oven to 350 degrees F (175 C) and line a rimmed sheet pan with parchment, or lightly oil a 9x5 inch loaf pan.
2. Stir the panko and milk together in a large bowl and let stand 5 minutes, until the crumbs have absorbed the liquid.
3. Add the turkey, grated onion, eggs, Worcestershire sauce, garlic powder, salt, and pepper, and mix with your hands just until combined.
4. Shape the mixture into a 9x5 inch loaf on the sheet pan, or press it into the loaf pan and smooth the top.
5. Bake 40 minutes, then stir the ketchup, brown sugar, and Dijon together and spread the glaze over the top.
6. If the top is browning too quickly, tent the loaf loosely with foil for the final 10 minutes.
7. Continue baking 15 to 20 minutes more, until the glaze is glossy and an instant-read thermometer in the center reads 165 degrees F (74 C).
8. Rest the loaf 10 minutes before slicing.

Tips for the Best Turkey Meatloaf (Moist, Healthy & Flavorful)

• Do not overmix; the more you work ground turkey, the denser the loaf becomes.
• Choose 93% lean turkey for the best balance of moisture and structure; very lean white-meat turkey is the driest.
• Grate the onion on the large holes of a box grater so it melts into the loaf instead of leaving chunks.
• Pull the loaf at 165 degrees F (74 C) and no higher, then cover it loosely while it rests.

Variations and Substitutions

• Classic beef meatloaf: use 2 lb ground beef and bake to 160 degrees F (71 C); see the meatloaf recipe.
• Slow cooker turkey meatloaf: cook the shaped loaf on a foil sling on LOW 4 to 5 hours; see the slow cooker meatloaf page.
• Swap in the three-ingredient topping from the meatloaf glaze page.
• For a lighter loaf, replace the panko with 1 cup rolled oats and add 1/4 cup more milk.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days and reheat slices at 325 degrees F (165 C) or in the microwave until steaming.
• Freeze cooled slices wrapped tightly in foil for up to 3 months; thaw overnight in the fridge before reheating.

Turkey Meatloaf (Moist, Healthy & Flavorful) FAQ