I’m a big fan of cooking with ground turkey, and this Ground Turkey Meatloaf is one of my favorite ways to use it. It’s moist, tender and topped with a sweet, sticky ketchup glaze.
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My family often prefers it to a beef meatloaf, and I love that it's a bit on the lighter side.
Lean ground turkey gets mixed with sautéed green pepper, onion and garlic, a splash of chicken broth and Worcestershire sauce, then shaped into a loaf and baked with ketchup spread over the top. It comes out juicy, not dry.
What You'll Learn
- How I keep my Ground Turkey Meatloaf moist and juicy
- Why I sauté the peppers and onion before they go in
- The temperature that tells me it's done
- How I store, freeze and reheat the leftovers
Why You'll Love It
Ground turkey can turn out dry if you treat it just like ground beef, so this recipe adds a little extra moisture in all the right places.
The sautéed vegetables and chicken broth keep every slice tender, and the glaze bakes into a sweet, shiny top.
It's also an easy dinner made with simple ingredients. I always have plenty of ground turkey in the freezer, so I can thaw a couple of packages and have it in the oven on a busy weeknight.
It's one of my favorite ground turkey recipes because it's lighter but still tastes like classic comfort food, and the whole family eats it up!
Ground Turkey Meatloaf Ingredient Notes
A few of these meatloaf ingredients make a big difference in how juicy your meatloaf turns out.
Ground turkey: I use 97% lean turkey in this recipe, and I add moisture with the sautéed vegetables and chicken broth to keep it juicy.
You can absolutely use turkey with a higher fat content, though. I often use 93/7, and it makes the meatloaf juicier.
Peppers, onion and garlic: I cook them in a little olive oil before they go in. That softens them, takes away the raw crunch and adds savory flavor to every bite.
Chicken broth and Worcestershire sauce: These simmer with the vegetables and a little ketchup. That cooled onion mixture is my secret to a moist turkey meatloaf.
Bread crumbs and eggs: Plain dry bread crumbs and eggs hold the meat mixture together, so the loaf slices cleanly instead of crumbling.
How to Make Ground Turkey Meatloaf
First, I sauté the green pepper, onion and garlic in a large skillet over medium heat with the herbs, salt and black pepper, then stir in the Worcestershire sauce, chicken broth and part of the ketchup and let it cool a bit.
Meanwhile, I mix the ground turkey, eggs and bread crumbs in a large bowl then work the cooled vegetables into the meatloaf mixture.
Then I shape it into a loaf on a baking pan lined with aluminum foil, spread the rest of the ketchup over the top of the meatloaf and bake it at 375°F until a meat thermometer reads 165°F in the center.
Every amount and step is in the printable recipe card below, so grab it when you're ready to cook!
Tips for a Moist Turkey Meatloaf
Cool the vegetables: The mixture can still be warm when it goes in, just not hot, or it starts to cook the eggs.
Mix gently: Stir the turkey mixture just until everything comes together. Overmixing packs the meat down and makes the loaf tough.
Shape it free-form: I shape my loaf right on the pan instead of using a loaf pan. That free-form loaf shape means more of the top gets glazed and the edges brown a little.
Check the temperature: Ground turkey needs to reach an internal temperature of 165°F. Turkey can still look a little pink when it's done, so a thermometer is the best way to know.
Let it rest: Let the meatloaf rest a few minutes on the pan before you slice it. The juices settle back into the meat, and the slices hold together.
Substitutions & Variations
- Herbs: Use Italian seasoning in place of the thyme and basil.
- Peppers: A red bell pepper makes it a little sweeter than green.
- Glaze: Stir a spoonful of brown sugar into the ketchup for a sweeter meatloaf glaze.
- Gluten-free: Use gluten-free bread crumbs.
What to Serve With Turkey Meatloaf
To keep dinner light, I love it with a big scoop of Yukon Gold Mashed Potatoes and some steamed broccoli or green beans. A soft roll on the side is great, too, because a leftover slice makes a really good meatloaf sandwich!
How to Store Leftovers
Refrigerator: Wrap it in plastic wrap or keep it in an airtight container in the fridge for 3 to 4 days. Don't leave it out at room temperature for more than 2 hours.
Freezer: Wrap cooled slices or the whole loaf tightly and freeze for 2 to 3 months. Thaw it in the fridge overnight.
Reheating: Warm slices in the microwave or in a covered dish in the oven until they're hot all the way through (165°F). A splash of broth keeps them from drying out.
Make ahead: Mix and shape the loaf up to a day early, then keep the unbaked meatloaf covered in the fridge. Add the glaze right before it goes in the oven.
Ground Turkey Meatloaf FAQs
Do you cover turkey meatloaf when baking?
I don't. Baking it uncovered lets the ketchup glaze turn sticky and the edges brown. If the top gets too dark before the center is done, lay a piece of foil loosely over it.
Why is my turkey meatloaf dry?
Usually it baked too long, or the turkey was extra lean. Pull it out as soon as the center reaches 165°F, don't skip the broth, and try 93/7 ground turkey for a juicier loaf.
Can I use ground beef instead?
You can, but it will taste like a classic meatloaf made with beef. If that's what you're craving, try my Old-Fashioned Skillet Meatloaf instead.
Next time you're staring at a pack of ground turkey, give this easy turkey meatloaf a try. I think it will win your family over, too!
Easy Ground Turkey Dinner Ideas
- Ground Turkey Stuffed Peppers
- Ground Turkey Vegetable Soup
- Ground Turkey Chili
- Ground Turkey Goulash
Ground Turkey Meatloaf
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey 97/3
- 1 green pepper diced small
- 1 medium onion diced small
- 1 clove garlic minced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon Worcestershire sauce
- ½ cup ketchup divided
- â…“ cup chicken broth low sodium
- 1 cup dry bread crumbs
- 2 eggs lightly beaten
Instructions
- Preheat oven to 375 degrees. Line a baking pan with foil and lightly spray with non-stick cooking spray.
- Add the olive oil to a medium skillet. Saute the bell pepper, onion and the garlic until tender ( about 6 minutes). Stir in the thyme, basil, salt and the pepper and continue to saute for another minute. Add the Worcestershire sauce, ¼ cup of the ketchup and the chicken broth; stir until blended and set aside to cool. For faster cooling transfer mixture to a bowl. Mixture can still be warm when used, just not hot.
- Meanwhile, in a large bowl, combine the ground turkey, eggs and the bread crumbs. Stir in the green pepper mixture a little at a time until well blended.
- Put the mixture onto the prepared pan. Shape into a loaf about 9 to 10 inches in length. Add the remaining ketchup to the top. Bake for one hour or until the internal temperature reaches 165 degrees. Let stand for 10 minutes before slicing.
Notes
Nutrition
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I have used this recipe 4 times now. It has delicious flavor.
Four times already! That makes me so happy, Judy. Thanks for coming back to let me know!