Jump to Recipe· 4.4 from 12 reviews

If you’re craving a comforting, wholesome dinner that’s a little lighter than the classic beef meatloaf but just as satisfying, you have got to try this Turkey Meatloaf with Parmesan Recipe. It’s my go-to on busy weeknights because it comes together beautifully with simple ingredients, and the parmesan adds that perfect touch of rich, savory flavor. Stick around—I’ll walk you through every step to nail this one every single time.

Why You’ll Love This Recipe

  • Healthy and Lean: Using 93% lean ground turkey keeps it lighter while still juicy and flavorful.
  • Parmesan Magic: Parmesan cheese boosts the umami and adds a beautiful depth with every bite.
  • Simple Prep, Big Flavor: Sautéed onions and garlic, plus a tangy ketchup glaze, make it anything but boring.
  • Family Friendly: Even picky eaters in my house ask for seconds—trust me, it’s that good.
Turkey Meatloaf with Parmesan, healthy turkey meatloaf, easy meatloaf recipe, Parmesan meatloaf, lean ground turkey dinner - A white plate holds a sliced meatloaf with eight visible layers, each slice showing a light brown, textured inside mixed with green herbs. The top layer of each slice is coated with a shiny, thick red sauce. The meatloaf slices are arranged in a slightly overlapping manner, fanning out toward the top and left side, with some sauce dripping slightly down the sides. Small green herb pieces are sprinkled across the plate and the meatloaf's top, adding color contrast. A silver knife with a black handle lies on the left side of the plate. The plate sits on a white marbled surface, with some green parsley leaves partially visible on the top right edge. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Turkey Meatloaf with Parmesan Recipe plays a crucial role—from moisture to flavor to texture. Choosing quality elements will set you up for success, and I’ll share some tips to make sure you grab the best stuff.

Turkey Meatloaf with Parmesan, healthy turkey meatloaf, easy meatloaf recipe, Parmesan meatloaf, lean ground turkey dinner - Flat lay of a medium yellow onion, three whole brown garlic cloves, a small mound of homemade bread crumbs, a few sprigs of fresh green parsley, a small pile of dried thyme leaves, a wedge of parmesan cheese with visible rind and texture, two whole clean brown eggs with uncracked shells, a simple mound of raw lean ground turkey, a few fresh black peppercorns, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of light brown Worcestershire sauce, a small white ceramic bowl of bright red ketchup, a small white ceramic bowl of smooth pale yellow Dijon mustard, a small white ceramic bowl of clear light chicken broth, and a pinch of coarse salt crystals arranged symmetrically 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: Adds healthy fat and keeps the onions from sticking; using extra-virgin enhances flavor.
  • Yellow onion: Brings sweetness and moisture; sautéing it first softens it perfectly.
  • Garlic: For that warm, aromatic punch that elevates the whole loaf.
  • Bread crumbs: Acts as a binder and keeps the meatloaf tender; homemade breadcrumbs work wonderfully here.
  • Chicken broth: Adds moisture without extra fat, infusing the breadcrumbs for juiciness.
  • Parmesan cheese: Key ingredient for savory, cheesy depth and richness.
  • Worcestershire sauce: A secret weapon for umami and complexity.
  • Ketchup: Both inside and on top, for tang and a slight sweetness.
  • Dijon mustard: Adds brightness and a subtle tanginess to balance richness.
  • Fresh parsley: For freshness and color, plus a mild herby note.
  • Dried thyme: Earthy flavor that complements the turkey beautifully.
  • Egg and egg yolk: Bind everything together, ensuring the meatloaf holds its shape.
  • Salt and pepper: Essential seasonings to bring all flavors to life.
  • Ground turkey (93% lean): The lean base that keeps it healthy without drying out when balanced with other ingredients.
Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best things about this Turkey Meatloaf with Parmesan Recipe is that it’s a real blank canvas. I love tweaking the herbs or sometimes swapping the ketchup glaze for a BBQ sauce for a smoky twist. You can easily make it gluten-free with gluten-free breadcrumbs, or add some crushed red pepper flakes if you want a tiny kick.

  • Herb Variations: I’ve swapped parsley for fresh basil or oregano for different flavor profiles that keep the meatloaf exciting.
  • Glaze Alternatives: BBQ sauce or even a spicy sriracha-based glaze both work wonders instead of ketchup.
  • Dietary Mods: Use gluten-free bread crumbs or almond flour if you’re avoiding gluten; it turns out just as moist.
  • Add Veggies: Finely grated carrots or zucchini sneak in extra veggies and moisture without changing the taste much.

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

Step 1: Sauté the onions and garlic to build flavor

Heat 1 tablespoon of olive oil over medium-high heat, then add the finely chopped yellow onions. Cook them until they’re just turning golden at the edges—around 5 minutes—this develops a sweetness that balances the turkey beautifully. Toss in the minced garlic and sauté for another 30 seconds to release those amazing aromas. This simple step makes a big difference, so don’t rush it!

Step 2: Soften the breadcrumbs with chicken broth

While the onions cool slightly, mix the breadcrumbs with chicken broth in a large bowl. This hydrates the crumbs and adds moistness to the meatloaf. Then stir the warm onion and garlic mixture in and pop it in the fridge to cool completely—about 15 to 20 minutes. This chilling step helps the eggs not scramble when mixed later and keeps everything cohesive.

Step 3: Mix in parmesan, herbs, and binders

Once the breadcrumb mixture is cool, add the shredded parmesan, Worcestershire sauce, 1 tablespoon of ketchup, Dijon mustard, fresh parsley, dried thyme, egg, egg yolk, salt, and pepper. Stir it all together until well combined—the parmesan really jazzes things up here with its savory punch.

Step 4: Combine with ground turkey and shape the loaf

Add in the ground turkey and gently mix the entire mixture using your hands—because let’s be honest, that’s the best way to evenly incorporate everything without overworking the meat. Then form the mixture into a neat loaf about 9 by 4 inches on a lined baking sheet. To help it brown nicely, brush the top with the remaining half tablespoon of olive oil.

Step 5: Bake, glaze, and finish to juicy perfection

Bake your meatloaf at 375°F (190°C) for 45 minutes, then brush the top generously with the remaining 1/3 cup of ketchup. This step creates that lovely glossy glaze we all love. Return it to the oven and bake for 10 to 20 more minutes until the internal temperature reaches 165°F. Make sure to check the temperature in several spots (I do three)—this helps avoid over or undercooking.

Step 6: Rest, garnish, and serve warm

Let your meatloaf rest for 5 minutes after baking so the juices settle, making each slice perfect. Sprinkle a bit more fresh parsley on top for color and freshness. Now slice it up and dish it out—get ready for some serious praise at the dinner table.

Pro Tips for Making Turkey Meatloaf with Parmesan Recipe

  • Don’t Skip Cooling the Onion Mixture: This prevents the eggs from cooking prematurely and keeps your meatloaf tender.
  • Use a Meat Thermometer: I always check the center and a few spots to avoid dry or undercooked meat—165°F is your sweet spot.
  • Hand-Mix Gently: Overworking ground turkey can make it tough, so fold in the ingredients with care.
  • Choose Quality Parmesan: Freshly shredded parmesan (not pre-grated powder) gives a better, fresher flavor and texture.

How to Serve Turkey Meatloaf with Parmesan Recipe

Turkey Meatloaf with Parmesan, healthy turkey meatloaf, easy meatloaf recipe, Parmesan meatloaf, lean ground turkey dinner - A white plate holds three main parts: on the top right, a pile of bright green cooked green beans with a shiny texture; below the green beans, two slices of meatloaf showing a light brown inside speckled with herbs and topped with a smooth layer of red sauce; on the left side of the plate, a mound of creamy mashed potatoes with visible pieces of red potato skin, a hole in the middle filled with melted butter, sprinkled with chopped green herbs and black pepper. A silver fork rests on the plate's left edge on top of a dark gray cloth, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my Turkey Meatloaf with Parmesan with a sprinkle of freshly chopped parsley for a pop of green and freshness. Sometimes, I add a tiny drizzle of extra ketchup or a bit of whole-grain mustard on the side for dipping because it brings a lively tang that balances the richness.

Side Dishes

For the perfect meal, I typically pair this meatloaf with garlic mashed potatoes or creamy polenta. Roasted green beans or a crisp mixed greens salad bring a bright, fresh contrast that rounds out the plate beautifully.

Creative Ways to Present

When I’m serving this for special occasions, I like to slice the meatloaf and arrange it fan-style on a platter, garnished with a flourish of parsley and some roasted cherry tomatoes around the edges. It looks elegant and invites your guests to dig in.

Make Ahead and Storage

Storing Leftovers

I wrap leftover meatloaf tightly in plastic wrap and then foil before refrigerating. It stays moist and flavorful for up to 4 days. Leftover slices make fantastic sandwiches or quick dinners.

Freezing

If I want to freeze the meatloaf, I wrap the whole cooked loaf in plastic wrap and then aluminum foil to prevent freezer burn. It freezes well for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat slices gently in the oven at 325°F, covered loosely with foil, for about 15 minutes to keep them juicy—microwaving works too but can dry it out if you’re not careful. Adding a splash of broth to the pan before covering helps keep it moist when reheating.

FAQs

  1. Can I make this Turkey Meatloaf with Parmesan Recipe gluten-free?

    Absolutely! Just swap out the regular bread crumbs for gluten-free alternatives, or use almond flour or crushed gluten-free crackers to keep the texture just right without gluten.

  2. How do I prevent the turkey meatloaf from drying out?

    Turkey is lean, so mixing in moist ingredients like broth-soaked breadcrumbs, sautéed onions, and using a bit of oil in the recipe keeps it tender. Also, don’t overbake—use a meat thermometer to pull it out at 165°F.

  3. Can I prepare the mixture ahead of time?

    Yes! You can prepare the meat mixture up to a day in advance, cover, and refrigerate it. Just shape and bake when you’re ready—this is great for busy days or meal prep.

  4. What can I substitute for Parmesan if I don’t have any?

    Pecorino Romano or Asiago cheeses are good substitutes if you have them on hand. They’ll give a slightly different but still savory, cheesy flavor close to Parmesan.

Final Thoughts

Honestly, this Turkey Meatloaf with Parmesan Recipe holds a special spot in my dinner rotation because it’s reliable, tasty, and gets everyone around the table smiling. It’s that humble, no-fuss meal you can customize any way you want but that also feels comforting and a bit special. I hope you enjoy making it as much as I do—once you try it, turkey meatloaf might just become your new favorite comfort food.

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Turkey Meatloaf with Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 12 reviews
  • Author: Sofia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
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Description

A flavorful and moist turkey meatloaf recipe made with lean ground turkey, sautéed onions and garlic, Parmesan cheese, fresh herbs, and a tangy ketchup glaze, baked to perfection.

Ingredients

Meatloaf Mixture

  • 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

Instructions

  1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with non-stick cooking spray or line with parchment paper for easy cleanup.
  2. Sauté Onions: Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until slightly golden brown, about 5 minutes.
  3. Add Garlic: Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
  4. Prepare Breadcrumb Mixture: In a large mixing bowl, combine the bread crumbs and low-sodium chicken broth, stirring until evenly moistened.
  5. Combine Onion and Breadcrumbs: Add the cooked onion and garlic mixture to the breadcrumb mixture, stirring well. Transfer the mixture to the refrigerator and let it cool completely for about 15 to 20 minutes.
  6. Mix Remaining Ingredients: To the cooled breadcrumb mixture, add the Parmesan cheese, Worcestershire sauce, 1 Tbsp ketchup, Dijon mustard, chopped fresh parsley, dried thyme, egg, egg yolk, salt, and freshly ground black pepper. Stir until well blended.
  7. Add Ground Turkey: Add the ground turkey to the mixture. Using your hands, toss and mix everything thoroughly until well combined.
  8. Shape Meatloaf: Shape the meat mixture into a 9 by 4-inch loaf on the prepared baking sheet. Brush the top with the remaining 1/2 Tbsp olive oil.
  9. Initial Bake: Bake in the preheated oven for 45 minutes.
  10. Glaze and Continue Baking: Remove the meatloaf from the oven and brush the top with the remaining 1/3 cup ketchup. Return it to the oven and bake until the internal temperature reaches 165 degrees Fahrenheit, about 10 to 20 minutes more. Take temperature readings at several spots in the loaf for accuracy.
  11. Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 minutes. Sprinkle with additional fresh parsley (about 1/2 Tbsp), slice, and serve warm.

Notes

  • Use 93% lean ground turkey for the best texture and moisture balance.
  • Homemade bread crumbs add better flavor but store-bought works well
  • Letting the breadcrumb mixture cool before adding the egg helps prevent the eggs from cooking prematurely.
  • The ketchup glaze can be substituted with barbecue sauce for a different flavor profile.
  • Resting the meatloaf before slicing helps retain its juices for a moist result.
  • Check the internal temperature at multiple points to ensure it is fully cooked and safe to eat.
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Hi, I’m Laura Bennett. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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