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
Scale
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
- 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.
- 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.
- Add Garlic: Add the minced garlic to the skillet and sauté for an additional 30 seconds until fragrant.
- Prepare Breadcrumb Mixture: In a large mixing bowl, combine the bread crumbs and low-sodium chicken broth, stirring until evenly moistened.
- 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.
- 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.
- Add Ground Turkey: Add the ground turkey to the mixture. Using your hands, toss and mix everything thoroughly until well combined.
- 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.
- Initial Bake: Bake in the preheated oven for 45 minutes.
- 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.
- 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.
