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Turkey Meatloaf
This healthy turkey meatloaf recipe won't let you down! Thanks to a few simple tricks, it's unbelievably moist and super flavorful.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 6 (to 8) servings
Calories: 365 kcal
Course:
Main Course , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion finely chopped
- 8 ounces cremini (baby bella) mushrooms very finely chopped (you can’t taste these!)
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅓ cup chicken broth or milk
- 2 tablespoons Worcestershire sauce
- 2 pounds ground turkey use a max of 93% lean or the meatloaf will be dry
- ¾ cup Italian seasoned breadcrumbs
- 2 large eggs lightly beaten
- ⅓ cup ketchup see notes* to make meatloaf without ketchup
Instructions
- Place racks in the upper middle position of your oven and the lower position and preheat the oven to 325°F. Line a rimmed baking sheet with aluminum foil or parchment paper.
- In a large skillet heat the oil over medium-low heat. Add the onion, mushrooms, thyme, garlic powder, smoked paprika, salt, and pepper. Cook until the onions are translucent and the mushrooms are browned, about 15 minutes. Adjust the heat as needed so that the onions soften but do not brown. Don’t shortcut this step as it is key to the meatloaf’s flavor.
- Transfer the mixture to a large bowl. Add the broth and Worcestershire sauce and mix well. Let cool for about 5 minutes.
- To the bowl, add the turkey, breadcrumbs, and eggs.
- With your hands (they really do work best for this), gently mix until all of the ingredients are evenly combined.
- Wet your hands, then use them to shape the turkey mixture into a 9x5-inch loaf in the center of the prepared baking sheet. Spread the ketchup evenly over the top.
- Fill a 9 x 13“ casserole dish with about an inch of water and place it on the lower rack (this will create steam in the oven to make the meatloaf extra moist and keep the top from cracking). Bake the meatloaf on the upper third rack for 55 minutes, then take its internal temperature to gauge progress. Return to the oven and continue baking until the internal temperature is 160°F at the thickest part, about 5 to 15 minutes more depending upon your oven and the shape of your loaf. Let the meatloaf cool for 10 minutes, then slice and enjoy.
Cup of Yum
Notes
- *If you share my aversion to ketchup in general or just like your meatloaf without ketchup, instead mix 1 tablespoon tomato paste with 1/2 tablespoon olive oil. Brush over the top and sides of meatloaf during the last 15 minutes of cooking.
- TO STORE: Refrigerate meatloaf in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Slice and freeze meatloaf in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Serving
1(of 6)
Calories
365kcal
(18%)
Carbohydrates
19g
(6%)
Protein
34g
(68%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
174mg
(58%)
Potassium
671mg
(19%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
389IU
(8%)
Vitamin C
3mg
(3%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6(to 8) servings
Amount Per Serving
Calories 365
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 365kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 34g | 68% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Potassium | 671mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.