Turkey Meatloaf with Tomato Glaze (Printable)
Moist, flavorful ground turkey loaf topped with a tangy-sweet tomato glaze - a protein-packed comfort food classic.
# What You'll Need:
→ Meatloaf
01 - 2 lbs ground turkey
02 - 1 cup breadcrumbs
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 large eggs
06 - 1/2 cup milk
07 - 2 tbsp Worcestershire sauce
08 - 1 tsp dried thyme
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 2 tbsp fresh parsley, chopped (optional)
→ Tomato Glaze
12 - 1/2 cup ketchup
13 - 2 tbsp tomato paste
14 - 2 tbsp brown sugar
15 - 1 tbsp apple cider vinegar
16 - 1 tsp Dijon mustard
17 - 1/4 tsp smoked paprika
# Directions:
01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine ground turkey, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, thyme, salt, pepper, and parsley. Mix gently until just combined—do not overmix.
03 - Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
04 - In a small bowl, whisk together ketchup, tomato paste, brown sugar, vinegar, mustard, and smoked paprika to make the glaze.
05 - Spread half of the glaze evenly over the meatloaf.
06 - Bake for 40 minutes at 375°F.
07 - Remove from the oven, spread the remaining glaze on top, and return to the oven.
08 - Bake for an additional 15 minutes, or until the internal temperature reaches 165°F.
09 - Let rest for 10 minutes before slicing and serving.
# Expert Hints:
01 -
- The tomato glaze caramelizes slightly at the edges, creating these incredible little bits of flavor that might make you forget you ever liked beef meatloaf.
- Despite being leaner than traditional meatloaf, this version stays remarkably moist thanks to a few simple ingredients that work their magic during baking.
02 -
- Adding a tablespoon of water to your hands when shaping the meatloaf prevents the mixture from sticking while keeping it from getting overworked.
- The internal temperature is non-negotiable, but a few degrees over 165°F will quickly dry out your meatloaf, so use a thermometer if you have one.
03 -
- Sautéing the onions and garlic before adding them to the meat mixture mellows their flavor and ensures they fully cook, a small extra step that makes a noticeable difference.
- For a gluten-free version, quick-cooking oats make a surprisingly effective substitute for breadcrumbs, maintaining moisture while adding a subtle nutty dimension.