Description
This Turkey Meatloaf recipe combines lean ground turkey with aromatic herbs, Parmesan cheese, and a flavorful blend of spices, resulting in a moist, tender loaf perfect for a comforting dinner. The meatloaf is baked to perfection and finished with a tangy ketchup glaze for added zest.
Ingredients
Scale
Main Ingredients
- 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 and Prepare: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and either spray it with non-stick cooking spray or line it with parchment paper for easy cleanup.
- Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until slightly golden brown, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Mix Bread Crumbs and Broth: In a large mixing bowl, stir together the bread crumbs and low-sodium chicken broth until combined.
- Combine Onion Mixture: Add the cooked onion and garlic mixture to the bread crumb mixture and stir well. Transfer this mixture to the refrigerator and let it cool completely for about 15 to 20 minutes.
- Add Remaining Ingredients: To the cooled mixture, add the parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, dijon mustard, chopped parsley, dried thyme, egg, egg yolk, salt, and freshly ground black pepper. Stir thoroughly to blend all ingredients evenly.
- Incorporate Turkey: Add the ground turkey to the mixture and use your hands to toss and mix everything until well combined, ensuring even distribution of all ingredients.
- Shape the Meatloaf: Shape the mixture into a 9 by 4-inch loaf on the prepared baking sheet. Brush the surface of the loaf with the remaining ½ tablespoon of olive oil.
- Bake Initial Phase: Bake the meatloaf 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 longer. Check the temperature in three different areas of the loaf to ensure doneness.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 minutes. Sprinkle with additional parsley for garnish, slice, and serve warm.
Notes
- You can use panko bread crumbs instead of regular bread crumbs. Use 3/4 cup plus 3 tablespoons of panko since they are lighter and absorb less moisture.
- Letting the mixture cool in the refrigerator before adding the remaining ingredients helps blend flavors better and prevents the eggs from cooking prematurely.
- Use a meat thermometer to ensure the meatloaf is cooked safely to 165 degrees Fahrenheit for best results.
- For a gluten-free version, substitute the bread crumbs with gluten-free bread crumbs.
- If you prefer a sweeter glaze, add a teaspoon of brown sugar to the ketchup before brushing.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
