Description
This healthy turkey meatloaf recipe is incredibly moist, perfectly seasoned, and topped with a delicious sweet-tangy glaze. It’s a lighter version of classic comfort food that the whole family will love! Made with lean ground turkey, vegetables for moisture, and simple seasonings, this easy weeknight dinner comes together in about an hour and makes fantastic leftovers.
Ingredients
Scale
For the Meatloaf:
- 2 pounds ground turkey (93/7 or 85/15)
- 1 cup breadcrumbs (plain or Italian-seasoned)
- ½ cup milk (any kind)
- 2 large eggs, lightly beaten
- 1 small onion, finely diced (about ¾ cup)
- 3 cloves garlic, minced
- 1 cup grated zucchini (about 1 medium zucchini, moisture squeezed out)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional, for a little kick)
For the Glaze:
- ½ cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup, or lightly grease a 9×5-inch loaf pan. If using a baking sheet, you’ll shape the meatloaf freeform; if using a loaf pan, you’ll pack it into the pan.
- Prepare the Vegetables: If using zucchini, grate it on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture – this is important to prevent a soggy meatloaf. You should squeeze out at least 2-3 tablespoons of liquid. Set aside. Finely dice the onion and mince the garlic.
- Create the Panade: In your large mixing bowl, combine the breadcrumbs and milk. Stir together and let sit for 2-3 minutes. This allows the breadcrumbs to absorb the milk, creating a paste-like mixture called a panade. This technique is the secret to tender, moist meatloaf – it prevents the proteins from binding too tightly.
- Mix the Meatloaf: To the breadcrumb mixture, add the ground turkey, beaten eggs, diced onion, minced garlic, squeezed-dry grated zucchini, Worcestershire sauce, salt, pepper, parsley, oregano, paprika, and red pepper flakes if using. Using your hands (it’s truly the best tool for this job!), gently mix everything together until just combined. Don’t over-mix or squeeze the meat too much – this makes the meatloaf dense and tough. Mix just until you don’t see any more streaks of egg or dry breadcrumbs, about 1-2 minutes of gentle mixing.
- Shape the Meatloaf: Transfer the meat mixture to your prepared pan. If using a loaf pan, gently press the mixture into the pan, smoothing the top. If using a baking sheet, shape the mixture into a loaf shape about 9 inches long, 5 inches wide, and 2-3 inches high, placing it in the center of the pan. Smooth the top and sides with your hands, creating an even, compact loaf.
- Make the Glaze: In a small bowl, whisk together the ketchup, brown sugar, mustard, and Worcestershire sauce until smooth. The sugar should dissolve completely. This sweet-tangy glaze is what makes meatloaf irresistible!
- Apply First Glaze Layer: Brush or spoon about half of the glaze over the top and sides of the shaped meatloaf, creating an even layer. Reserve the remaining glaze for later. The glaze will begin to caramelize in the oven, creating a beautiful, flavorful crust.
- Bake: Place the meatloaf in the preheated oven and bake for 45 minutes. The meatloaf will firm up and begin to brown, and your kitchen will smell absolutely amazing!
- Apply Second Glaze: After 45 minutes, carefully remove the meatloaf from the oven and brush or spoon the remaining glaze over the top. Return to the oven and bake for an additional 10-15 minutes, until the glaze is caramelized and the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the center of the loaf.
- Rest Before Slicing: This step is crucial! Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. During this time, the juices redistribute throughout the meat and the loaf firms up, making it much easier to slice cleanly. If you cut into it immediately, it may fall apart and lose moisture.
- Slice and Serve: After resting, use a sharp knife to slice the meatloaf into thick slices (about 1-inch thick). If using a loaf pan, you can either slice in the pan or carefully lift the entire loaf out first. Serve hot with your favorite sides and enjoy!
Notes
- Moisture Control: If your meatloaf seems too wet when mixing, add 2-3 more tablespoons of breadcrumbs. If it seems too dry, add a splash more milk.
- Gluten-Free Version: Substitute regular breadcrumbs with gluten-free breadcrumbs or rolled oats (ground in a food processor).
- Make it Spicy: Add ½ teaspoon cayenne pepper to the meat mixture or use spicy brown mustard in the glaze.
- BBQ Twist: Replace the glaze with your favorite BBQ sauce for a smokier, tangier flavor profile.
- Mini Meatloaves: Divide the mixture into a muffin tin (about ⅓ cup each) and reduce baking time to 25-30 minutes. Perfect for meal prep!
- Vegetable Variations: Instead of zucchini, try grated carrots, finely diced bell peppers, or finely chopped mushrooms.
- Check Temperature: Always use a meat thermometer to ensure safety. Turkey must reach 165°F (74°C) in the center.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about ⅙ of loaf)
- Calories: 285
- Sugar: 8g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 125mg