Turkey Meatloaf
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
10 servings
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Calories
497 kcal
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Course
Main Course
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Cuisine
American
Turkey Meatloaf
Description
This Turkey Meatloaf recipe features a blend of 5 pounds of ground turkey mixed with a cooling sautéed onion, thyme, Worcestershire sauce, chicken broth, and tomato paste mixture. Bread crumbs and beaten eggs help bind the loaf while keeping it moist. The top is coated evenly with ketchup before baking, which helps prevent drying and adds a subtle tang. Baking at a moderate 325°F until the meatloaf reaches an internal temperature of 165°F ensures it cooks through without overcooking.
The texture is tender but firm enough to hold its shape and slice neatly. The depth of flavor comes from the cooked onions and herbs softened in oil, combined with the Worcestershire sauce’s savory notes. This meatloaf can be served hot as a main dish, cooled to make sandwiches, or sliced cold as a protein snack, offering versatility for different meals.
To maintain moisture, a pan of hot water placed beneath the meatloaf during baking can help prevent cracking on top. Recommended ground turkey is 93% lean to avoid dryness. The loaf yields about 10 slices, storing well for up to 4 days refrigerated. You can customize the topping by substituting ketchup with BBQ sauce or serving the loaf with gravy or marinara.
Ingredients
- 2 tablespoons olive oil
- 2 large onion chopped, (about 3 cups
- 1 teaspoon thyme or 1/2 teaspoon dried, fresh leaves
- salt freshly ground
- black pepper freshly ground
- 1/3 cup Worcestershire sauce
- 3/4 cup chicken broth
- 1 1/2 teaspoons tomato paste
- 5 pounds ground turkey (see note 1)
- 1 1/2 cups bread crumbs (see note 2)
- 4 large egg beaten
- 3/4 cup ketchup (see note 3)
Instructions
- Preheat the oven to 325 degrees. In a medium skillet over medium-low heat, heat the olive oil until shimmering. Add the onions, thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook until the onions are translucent but not browned, about 15 minutes.
- Stir in the Worcestershire sauce, chicken broth, and tomato paste. Remove from heat and cool to room temperature.
- In a large bowl, combine ground turkey, bread crumbs, eggs, and cooled onion mixture. Mix well and shape into a rectangular loaf on an ungreased baking sheet. Spread the ketchup evenly on top.
- Bake until the internal temperature is 165 degrees and the meat loaf is cooked through, about 1 1/2 hours. Serve hot, room temperature, or cold in a sandwich. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.)
Notes
- Use 93% lean ground turkey to balance moisture and texture; leaner turkey can produce a dry meatloaf.
- Homemade bread crumbs add flavor and texture, but store-bought can be used as a convenient alternative.
- Applying ketchup on top before baking keeps the loaf moist; alternatively, you can use BBQ sauce or serve it with a gravy or marinara sauce.
- Leftover meatloaf stores well covered in the refrigerator for up to four days, suitable for sandwiches or reheating.
- Placing a pan of hot water under the meatloaf during baking can help keep the top from cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 497kcal | 25% |
| Carbohydrates | 22g | 7% |
| Protein | 48g | 96% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 243mg | 81% |
| Sodium | 660mg | 28% |
| Potassium | 724mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 397IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 110mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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