This ground turkey meatloaf is a lighter take on traditional beef meatloaf but is just as flavorful and delicious!
The lean turkey is cooked with onion, garlic, spices, and the classic ketchup and Worcestershire blend to make the ultimate weeknight dinner.
The BEST Ground Turkey Meatloaf
Calling all meatloaf lovers. This easy turkey meatloaf recipe is for you! If you’ve made this classic dish before, you’d know that making a meatloaf that doesn’t come out dense or dry can be tricky. But with this great recipe, you’ll make a deliciously moist and tender meatloaf — every time!
Serve your juicy turkey meatloaf with baked potatoes and roasted green veggies like asparagus, green beans, or Brussels sprouts for the perfect, easy meal. This meaty masterpiece is slathered in ketchup, so the kids will love it!
Why you’ll love it!
This recipe is easy to follow and uses simple ingredients that you’ll likely find already sitting in your pantry or fridge.
The meat is seasoned with onion and garlic and simple spices, making it full of flavor.
It’s a classic, family-favorite recipe that even the pickiest of eaters will love!
Ground Turkey Meatloaf Ingredients
- Ground turkey
- Yellow onion
- Large eggs
- Whole milk
- Olive oil
- Plain bread crumbs
- Black pepper
- Garlic powder
- Worcestershire sauce
How to Make Ground Turkey Meatloaf
Preheat the oven to 350ºF and line a standard loaf pan with parchment paper.
SAUTÉ ONION + GARLIC
Heat olive oil in a large skillet over medium-high heat. When the olive oil is fragrant, add the onion and a pinch of salt.
Sauté the onion for 3 to 4 minutes, and then add the minced garlic, sautéing for another minute. Remove from heat and set aside.
MAKE THE SAUCE
Next, whisk the eggs in a large mixing bowl. Then add milk, 2 tablespoons of ketchup, and Worcestershire sauce. Whisk all the ingredients together until combined.
MIX IT ALL TOGETHER
Add the ground turkey, bread crumbs, pepper, garlic powder, paprika, sautéd onion and garlic, and the rest of the salt to the large mixing bowl with the egg mixture. Use your hands to mix all of the ingredients together.
Pro Tip: Do NOT overwork the turkey meat, or it will lose its texture and flavor.
BAKE YOUR MEATLOAF
Transfer the turkey meatloaf mixture to the lined loaf pan, evening out the top of the meatloaf with a spatula.
Bake your meatloaf for 35 minutes. When finished cooking, remove it from the oven and spread 2-3 tablespoons of ketchup over the top. Place the meatloaf back in the oven for 20 more minutes or until the center of the meatloaf has reached 165°F.
Pro Tip: Depending on the fat percentage of your meat, you may have excess liquid in your loaf pan. Feel free to use it as a gravy when serving, or discard — your choice!
SERVE + ENJOY
Remove the meatloaf from the oven and let it rest for 15-20 minutes before serving. When ready to serve, lift the sides of the parchment paper to carry the meatloaf out of the pan.
Place it on a cutting board and cut the meatloaf into slices. Serve and enjoy!
We love to serve our meatloaf with a veggie and a starch side, such as these roasted brussels sprouts and these baked potatoes.
Internal Temperature for Ground Turkey
Using a meat thermometer is the best way to know that your meatloaf is fully cooked. Stick the thermometer into the center of your meatloaf and stop about halfway. The reading for a turkey meatloaf should be at least 165ºF.
If you’re subbing for other ground meat varieties in this meatloaf, the internal temperature should be as follows:
- beef: 160ºF
- pork: 165ºF
- chicken: 165ºF
- turkey: 165ºF
Latest Turkey Recipes
The most common reason a meatloaf falls apart is because it doesn’t have any or enough binding agents. That’s why our recipe calls for both eggs and breadcrumbs.
Because the breadcrumbs soak up the milk, and together add great moisture to your meatloaf.
If you’re using another ground meat, be mindful that the fat content of the meat will impact the moisture content. If choosing a higher fat meat, such as beef or pork, we recommend baking this meatloaf on a rimmed baking tray.
Allow your meatloaf to cool completely. Then, transfer into an airtight container and store in the refrigerator for up to 3-5 days.
To reheat: cover the loaf pan with tin foil and bake at 325ºF for 10 minutes or until completely warm. Remove the tin foil and broil for the last 1-2 minutes to caramelize the ketchup on top. Feel free to add additional ketchup to your liking.
Can you Freeze Turkey Meatloaf?
Yes! First, allow the meatloaf to cool completely. Then wrap it in plastic wrap and aluminum foil. Store in the freezer. This turkey meatloaf will be kept for up to 3 months when stored in an airtight container or in the freezer.
When thawing: allow the meatloaf to thaw completely in the fridge before following the reheating instructions above.
Ground Turkey Meatloaf
- 1 tablespoon olive oil
- ½ large yellow onion minced (~½ cup)
- 2 cloves garlic minced
- 2 large eggs
- ⅓ cup whole milk
- ½ cup ketchup separated (+ more for topping if desired)
- 1 tablespoon Worcestershire sauce
- 2 lbs. ground turkey
- ½ cup plain bread crumbs
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/4 teaspoon paprika
- Preheat the oven to 350ºF and line a standard loaf pan with parchment paper.
- Heat a large skillet over medium/high heat and add olive oil. When the olive oil is fragrant, add the onion and a pinch of salt to the oil. Sauté the onion for 3-4 minutes and then add the minced garlic and sauté for one more minute. Remove from heat.
- Whisk the eggs together in a large mixing bowl and then add milk, 2 tablespoons of ketchup, and Worcestershire sauce and whisk all of the ingredients together.
- Add the ground turkey, bread crumbs, pepper, garlic powder, paprika, sautéed onion and garlic, and the rest of the salt, and use your hands to mix all the ingredients together. Do not overwork the turkey, or it will lose its texture and flavor.
- Transfer the turkey mixture to the lined loaf pan, evening out the top of the meatloaf with a spatula.
- Bake meatloaf for 35 minutes. Remove the meatloaf from the oven and spread 2-3 tablespoons of ketchup over the top. Then place the meatloaf back in the oven for 20 more minutes or until the center of the meatloaf has an internal temperature of 165ºF.
- Remove the meatloaf and let it rest for 15-20 minutes before serving.
- Lift the sides of the parchment paper and lift the meatloaf out of the pan and place it on a cutting board. Cut the meatloaf into slices and serve.
Tips & Notes
- The raw turkey mixture will feel wet; that is how it is supposed to be.