Description
This Turkey Meatloaf recipe features lean ground turkey blended with sautéed onions, garlic, parmesan cheese, and a mix of flavorful seasonings. It's baked to perfection with a ketchup glaze providing a savory and slightly sweet finish. A healthier alternative to traditional meatloaf, perfect for a hearty family dinner.
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 ketchup
- 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 your oven to 375 degrees Fahrenheit. Prepare a baking sheet by lining it with aluminum foil and spraying it with non-stick cooking spray or lining 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 chopped onion and sauté until it becomes slightly golden brown, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Mix Bread Crumbs and Broth: While the onion and garlic cook, in a large mixing bowl, combine the bread crumbs with the low-sodium chicken broth. Stir together until the bread crumbs are moistened.
- Combine Onion Mixture with Bread Crumbs: Add the sautéed onion and garlic mixture to the bread crumb mixture. Stir well to combine and transfer to the refrigerator to cool completely for about 15 to 20 minutes.
- Add Seasonings and Eggs: Once the mixture has cooled, add the parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, dijon mustard, chopped fresh parsley, dried thyme, egg, egg yolk, salt, and freshly ground black pepper. Stir thoroughly to blend all ingredients.
- Incorporate Ground Turkey: Add the 2 pounds of lean ground turkey to the seasoned mixture. Using your hands, toss and mix everything until it is well combined and evenly distributed.
- Shape the Meatloaf: Shape the mixture into a loaf approximately 9 by 4 inches on your prepared baking sheet. Brush the top with the remaining 1/2 tablespoon olive oil to help keep it moist during baking.
- First Bake: Place the meatloaf in the preheated oven and bake for 45 minutes.
- Apply Ketchup Glaze: Remove the meatloaf from the oven and brush the top evenly with the remaining 1/3 cup of ketchup, adding a flavorful glaze.
- Finish Baking: Return the meatloaf to the oven and continue baking until the internal temperature reaches 165 degrees Fahrenheit, which will take about 10 to 20 minutes longer. Check the temperature in three spots (every 1/3 of the loaf) to ensure thorough cooking.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 minutes to allow juices to redistribute. Sprinkle with about 1/2 tablespoon of fresh parsley for garnish. Slice and serve warm.
Notes
- You can also use panko bread crumbs instead of regular bread crumbs. When using panko, increase the amount to 3/4 cup plus 3 tablespoons, as panko is lighter in weight and absorbs less moisture.
- Make sure the onion and garlic mixture is completely cooled before mixing with eggs to prevent scrambling.
- For a more flavorful crust, you can broil the meatloaf for 2–3 minutes at the end of baking after applying ketchup glaze, watching carefully to avoid burning.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for food safety.
- Let the meatloaf rest before slicing to keep it moist and prevent it from falling apart.
Nutrition
- Serving Size: 1 slice (approximately 1/8 of loaf)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
