Turkey Meatloaf Recipe
User Reviews
4.9
Turkey Meatloaf Recipe
Description
The Turkey Meatloaf Recipe combines ground turkey with a mixture of softened vegetables including onion, red bell pepper, shredded carrot, and garlic that are cooked beforehand to enhance flavor and moisture. Panko breadcrumbs and an egg help bind the meatloaf, while chicken stock adds moisture to prevent dryness. Parsley adds freshness to the mix. The shaped loaf is baked at a moderate temperature until it reaches a safe internal temperature, ensuring the meat remains tender.
A glaze made from ketchup, Worcestershire sauce, and maple syrup is applied before broiling to create a slightly sweet and tangy crust. This meatloaf can be sliced for multiple servings and works well for meal prepping or sandwiches. Notes provide tips for adjusting cooking time based on loaf size and methods for storing and reheating leftovers or freezing for later use.
The recipe produces about eight slices, with a recommended serving size of two slices per person. It offers flexibility for variations in ground turkey quantity without altering other ingredient amounts. Cooling the sautéed vegetables before mixing helps maintain texture and ease of handling.
Ingredients
For The Vegetable Filling:
- 1 tablespoon vegetable oil
- 1 onion chopped, medium sized
- 1 red bell pepper seeded and chopped
- 1 carrot shredded (approximately ½ cup, medium-sized
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Turkey Meatloaf:
- 1 ¼ pounds ground turkey 93%
- ½ cup panko breadcrumbs
- 1 egg large
- ¼ cup chicken stock
- 1 tablespoon parsley chopped - more as garnish, fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
For The Ketchup Glaze:
- ⅓ cup ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon maple syrup or sugar
Instructions
- To make the vegetable filling: Heat oil in a large skillet. Add in onion and bell pepper. Cook over medium heat, stirring often, until translucent, 4-5 minutes. Add in the shredded carrot and cook for a few more minutes until softened. Stir in the garlic and cook for 1 minute, until aromatic. Add in salt and pepper, transfer to a plate* and let it cool completely.
- To Make The Turkey Meatloaf: Preheat the oven to 350 F degrees (176 C degrees). Cover a baking sheet with parchment paper and set it aside.
- Place the ground turkey, breadcrumbs, egg, chicken stock, parsley, salt and pepper in a large bowl. Add in the now-cooled vegetables. Mix them together with a large spoon or your hands.
- Transfer the mixture into a mound onto the baking sheet and shape into a 9X3 inch freeform loaf.
- Place in the oven and bake until it registers 165 F degrees when a thermometer is inserted in the middle, 30-35 minutes.
- Turn the broiler to low.
- To Make The Glaze: Make the glaze when the turkey meatloaf is baking. Mix together ketchup, Worcestershire sauce and maple syrup in a small bowl.
- Spread the glaze over the top of the meatloaf in a thick even layer. Place the meatloaf in the broiler and broil until the glaze begins to bubble, 5 minutes or so.
- Remove from the oven. Let it sit for 5 minutes on the kitchen counter. Garnish with fresh parsley, slice, and serve.
Notes
- This recipe yields approximately eight slices, with two slices per serving.
- One pound of ground turkey can be used without changing other ingredient amounts.
- Cooling the cooked vegetables on a plate speeds preparation.
- Fully cook then cool the meatloaf before storing airtight; reheat at 325°F for 10-15 minutes and broil with glaze before serving.
- For meal prep, double the ingredients, bake loaves separately, and freeze slices with parchment between.
- Store leftovers in airtight containers for 3-4 days; use slices for sandwiches.
- Freeze wrapped meatloaf up to one month; thaw in refrigerator overnight and reheat at 350°F until warm.
- Cooking times vary with loaf size; use a thermometer to ensure 165°F internal temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 73mg | 24% |
| Sodium | 491mg | 20% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1914IU | 38% |
| Vitamin C | 22mg | 24% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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