I made the best Turkey Meatloaf with glaze on the planet, and my Moist Turkey Meatloaf hides a single unexpected pantry trick that will make you reread the recipe.

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I never expected to love The Best Turkey Meatloaf With Glaze but now I can’t imagine dinner without it. Using lean ground turkey and a sharp hit of Dijon mustard gives it lift and that glossy glaze makes people fight over the last slice.

Its one of those Moist Turkey Meatloaf recipes that quietly converts meatloaf haters, honestly it fooled me the first time. If you’re into Ground Turkey Recipes Easy this is the one to test, not because it’s fancy but because simple stuff can surprise you.

Try it and see what I mean.

Ingredients

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Ground turkey: lean and protein rich, keeps loaf lighter but it can dry out.
Breadcrumbs: add structure and soak up juices; give carbs and tender texture.
Onion: sweetens as it cooks, adds fiber and savory depth, it’s comforting.
Garlic: punchy aroma, almost zero calories, makes the loaf taste way deeper.
Worcestershire sauce: tiny bit of umami and tang, really lifts the savory notes.
Dijon mustard: sharp and tangy, helps bind and gives the glaze some zip.
Ketchup and brown sugar glaze: sweet, sticky, caramelizes on top, balances savory meat.
Apple cider vinegar: bright acidity that cuts sweetness and wakes up the whole loaf.

Ingredient Quantities

1 1/2 pounds ground turkey preferably 93 percent lean

1 cup plain breadcrumbs or panko

1/2 cup whole milk

1 large egg lightly beaten

1 small yellow onion finely chopped about 3/4 cup

2 cloves garlic minced

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried Italian seasoning

1 tablespoon olive oil

1/2 cup ketchup

2 tablespoons packed brown sugar

1 tablespoon apple cider vinegar

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/4 cup chopped fresh parsley for garnish

How to Make this

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1. Preheat oven to 375°F. Lightly grease a loaf pan or line a rimmed baking sheet with foil for easy cleanup.

2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped small yellow onion (about 3/4 cup) and cook 5 to 7 minutes until soft and starting to brown, stir in the 2 minced garlic cloves for the last 30 seconds, then remove from heat and let cool a bit.

3. In a small bowl stir together 1 cup plain breadcrumbs or panko and 1/2 cup whole milk. Let it sit 2 to 3 minutes so the crumbs soak up the milk.

4. In a large bowl combine 1 1/2 pounds ground turkey, the soaked breadcrumbs, 1 large lightly beaten egg, the cooled onion and garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried Italian seasoning. Mix gently with your hands or a fork until just combined, don’t overwork it or it’ll get tough.

5. Shape the mixture into a loaf on the prepared sheet or press it into the loaf pan, pack it just enough to hold together but not super tight.

6. Make the glaze by whisking 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard until smooth.

7. Brush about half the glaze over the top of the meatloaf before it goes in the oven.

8. Bake 40 to 50 minutes at 375°F, or until an instant read thermometer inserted into the center reads 165°F. About 10 to 15 minutes before it’s done brush the remaining glaze on and return to the oven so it sets and gets glossy.

9. Remove meatloaf and let rest 10 minutes before slicing so it holds together and stays juicy. Garnish with 1/4 cup chopped fresh parsley, slice and serve.

Equipment Needed

1. Oven set to 375°F
2. Loaf pan or rimmed baking sheet lined with foil for easy cleanup
3. Skillet or frying pan for sautéing the onion and garlic
4. Mixing bowls, one large one small (big for the turkey, small for the breadcrumbs)
5. Measuring cups and spoons, dont skip the tablespoon for the oil
6. Wooden spoon or spatula for folding the meat, and a fork if you wanna mix gently by hand
7. Whisk for the glaze
8. Pastry brush to glaze the top before and near the end of baking
9. Instant read thermometer to check it hits 165°F in the center
10. Cutting board and chef knife for the onion and chopping the parsley

FAQ

Q: Can I swap ground turkey for chicken or beef? A: Yes, you can. Ground chicken behaves like turkey so cook to 165°F. Ground beef works too but is usually juicier so you might cut back on the milk or oil and cook to 160°F. Expect small changes in flavor and fat, thats all.

Q: How do I know the meatloaf is done? A: Use an instant read thermometer in the center, it should read 165°F for turkey. The meat will be set, juices run clear and the glaze will be tacky. If you guess by time alone you might overcook it.

Q: How do I keep it moist, my turkey meatloaf always comes out dry? A: Don’t overmix the meat, that makes it dense. Soak the breadcrumbs in milk first, use the egg and a little olive oil, and brown the onions before adding them if you want more flavor. Bake until just 165°F and let it rest 10 minutes before slicing so the juices redistribute.

Q: Can I make it ahead or freeze it? A: Yes. You can mix and shape it then refrigerate up to 24 hours before baking. For freezing wrap tightly and freeze raw up to 3 months, thaw overnight then bake. You can also freeze a fully baked loaf, thaw then reheat covered at 325°F until warmed through.

Q: Any tips for the glaze sticking and not burning? A: Brush the glaze on during the last 15 minutes of baking so the sugars dont scorch. If the top browns too fast loosely tent with foil and finish cooking until internal temp is right, then glaze and broil quick if you want extra shine.

Q: What sides go best with this turkey meatloaf? A: Mashed potatoes, roasted carrots or green beans, a simple salad or crusty bread are classic. Lighter sides like a lemony green salad help balance the sweet glaze.

The Best Turkey Meatloaf With Glaze Recipe Substitutions and Variations

Ground turkey: swap for ground chicken if you want similarly lean meat, or use 90% lean ground beef for a richer, more savory loaf. Beef will be a bit fattier so you might blot or drain excess grease.
Plain breadcrumbs or panko: use quick oats for a softer, gluten free binder, or crush saltine crackers or pretzel crumbs for extra flavor and crunch. Oats absorb moisture so the loaf might be a touch denser.
Whole milk: replace with plain Greek yogurt thinned with a little water to the same volume, or use unsweetened almond milk if you need dairy free. Yogurt adds a nice tang and helps keep the loaf moist.
Ketchup + brown sugar glaze: swap for your favorite BBQ sauce for a smokier finish, or mix tomato paste with maple syrup and a splash of vinegar for a less sweet, deeper tomato flavor. Use about the same amount and taste as you go.

Pro Tips

– Dont overwork the meat. Mix it just until everything’s combined, a few stirs with your hands is enough, otherwise it gets dense and chewier.

– Caramelize the onions longer than you think, scrape those brown bits into the mix for extra flavor, and let the onions cool completely so they dont steam the meat or start cooking the egg.

– If the mixture feels too loose, chill it 20 to 30 minutes before shaping so it holds up better, or make a couple mini loaves instead of one big one to cut baking time and keep the center juicy.

– Save a bit of the glaze for the very end and finish under the broiler for 1 minute to get a sticky shiny top, but watch it the whole time cause it burns fast, and always use an instant read thermometer and rest the loaf 10 minutes before slicing so it wont fall apart.

The Best Turkey Meatloaf With Glaze Recipe

Recipe by James Level

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I made the best Turkey Meatloaf with glaze on the planet, and my Moist Turkey Meatloaf hides a single unexpected pantry trick that will make you reread the recipe.

Servings

servings

Calories

338

kcal

Equipment: 1. Oven set to 375°F
2. Loaf pan or rimmed baking sheet lined with foil for easy cleanup
3. Skillet or frying pan for sautéing the onion and garlic
4. Mixing bowls, one large one small (big for the turkey, small for the breadcrumbs)
5. Measuring cups and spoons, dont skip the tablespoon for the oil
6. Wooden spoon or spatula for folding the meat, and a fork if you wanna mix gently by hand
7. Whisk for the glaze
8. Pastry brush to glaze the top before and near the end of baking
9. Instant read thermometer to check it hits 165°F in the center
10. Cutting board and chef knife for the onion and chopping the parsley

Ingredients

1 1/2 pounds ground turkey preferably 93 percent lean
1 cup plain breadcrumbs or panko
1/2 cup whole milk
1 large egg lightly beaten
1 small yellow onion finely chopped about 3/4 cup
2 cloves garlic minced
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried Italian seasoning
1 tablespoon olive oil
1/2 cup ketchup
2 tablespoons packed brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup chopped fresh parsley for garnish

Directions

Preheat oven to 375°F. Lightly grease a loaf pan or line a rimmed baking sheet with foil for easy cleanup.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped small yellow onion (about 3/4 cup) and cook 5 to 7 minutes until soft and starting to brown, stir in the 2 minced garlic cloves for the last 30 seconds, then remove from heat and let cool a bit.
In a small bowl stir together 1 cup plain breadcrumbs or panko and 1/2 cup whole milk. Let it sit 2 to 3 minutes so the crumbs soak up the milk.
In a large bowl combine 1 1/2 pounds ground turkey, the soaked breadcrumbs, 1 large lightly beaten egg, the cooled onion and garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon dried Italian seasoning. Mix gently with your hands or a fork until just combined, don't overwork it or it'll get tough.
Shape the mixture into a loaf on the prepared sheet or press it into the loaf pan, pack it just enough to hold together but not super tight.
Make the glaze by whisking 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and 1 teaspoon Dijon mustard until smooth.
Brush about half the glaze over the top of the meatloaf before it goes in the oven.
Bake 40 to 50 minutes at 375°F, or until an instant read thermometer inserted into the center reads 165°F. About 10 to 15 minutes before it's done brush the remaining glaze on and return to the oven so it sets and gets glossy.
Remove meatloaf and let rest 10 minutes before slicing so it holds together and stays juicy. Garnish with 1/4 cup chopped fresh parsley, slice and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 210g
Total number of serves: 6
Calories: 338kcal
Fat: 12.4g
Saturated Fat: 3.4g
Trans Fat: 0.2g
Polyunsaturated: 1g
Monounsaturated: 6.7g
Cholesterol: 110mg
Sodium: 750mg
Potassium: 407mg
Carbohydrates: 25.5g
Fiber: 0.9g
Sugar: 11.5g
Protein: 36.5g
Vitamin A: 200IU
Vitamin C: 1.7mg
Calcium: 50mg
Iron: 1.7mg

The Best Turkey Meatloaf With Glaze Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The Best Turkey Meatloaf With Glaze Recipe Substitutions and Variations

Pro Tips