Easy Turkey Meatloaf

By Melissa Knific

Published July 9, 2024

Easy Turkey Meatloaf
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour 30 minutes
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Rating
5(3,283)
Comments
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There’s really no reason not to celebrate meatloaf — it’s simple, budget-friendly, cleanup is a breeze and there are almost always leftovers for next-day sandwiches. While beef is often the go-to choice for the meat, turkey is a flavorful alternative that can take on a slew of mix-ins. Here, seasoned bread crumbs, garlic powder and Worcestershire do the work, but a teaspoon of Italian seasoning or a palmful of fresh, chopped thyme or sage can be added for an extra boost. Grated apple ensures the meatloaf isn’t dry; use any variety you have on hand. A sweet, slightly vinegary sauce is spooned over the meatloaf after it’s formed, caramelizing when baked (if you have a favorite bottled or from-scratch barbecue sauce feel free to use ⅔ cup of it instead). Serve this meatloaf with mashed potatoes and a green vegetable.

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Ingredients

Yield:4 to 6 servings

    For the Meatloaf

    • Nonstick cooking spray
    • 1large egg
    • 1½pounds ground turkey (90 percent lean)
    • 1medium apple, cored and grated (6 ounces)
    • 1small yellow onion, finely chopped (1 cup)
    • ¾cup seasoned panko bread crumbs
    • 2teaspoons Worcestershire sauce
    • 1teaspoon garlic powder
    • 1¼teaspoons kosher salt (such as Diamond Crystal)
    • ½teaspoon black pepper
    • 1teaspoon Italian seasoning (optional)

    For the Sauce

    • ½cup ketchup
    • 1tablespoon packed brown sugar
    • 1teaspoon vinegar (cider, distilled, or white or red wine)
    • 1teaspoon Worcestershire sauce
    • ¼teaspoon black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

283 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 25 grams protein; 482 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Line a sheet pan with parchment paper and coat with cooking spray.

  2. Step 2

    Prepare the meatloaf: In a large bowl, beat the egg. Add ground turkey, apple, onion, panko, Worcestershire, garlic powder, salt, pepper and Italian seasoning, if using. Using hands, combine until everything is well mixed. Transfer to the prepared sheet pan and form into a football-shaped loaf, about 9-by-5 inches.

  3. Step 3

    Make the sauce: In a small bowl, mix ketchup, brown sugar, vinegar, Worcestershire and pepper until well combined. Pour evenly over the top of the meatloaf, allowing the sauce to drip down the sides.

  4. Step 4

    Bake meatloaf until the temperature in the center registers 160 degrees on an instant-read thermometer, 45 to 55 minutes. Let rest for 10 minutes before slicing.

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Ratings

5 out of 5
3,283 user ratings
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Comments

HS

Thank you to all the people who comment on the actual recipe, after making it as written. I really appreciate those.

Jone

Been making turkey meatloaf for fifty years. Dice a small onion, sauté it in two tablespoons of olive oil. When softened add two cups of grated zucchini- can use large zucchini from the garden since it’s grated. Sauté six minutes. Add to one pound of ground turkey. Season the meat with two teaspoons of poultry seasoning, salt and pepper. Add a half cup of cottage cheese and one cup of fresh whole grain bread crumbs. Glaze the top, bake 350 till done. I’ve won contests with my recipe!

Diane Haworth

I smash a small - medium avocado and add it to my turkey meatloaf to combat dryness. I get a tender and juicy loaf every time.

Rae

I've made this at least three times now. The family loves it! I did increase the amount of glaze however. So good!

SD

I cannot help myself when it comes to altering a savory recipe, I'm inspired by the original recipe but my personal preferences win out when I cook. Here's how I altered this wonderful recipe: everything the original calls for plus 1t sweet paprika, ½t red pepper flake, ½t Seasoned Salt, ½t Morton Kosher Salt (eliminate the recipe amt), upped the Worcestershire to 1T, increased the turkey to two pounds, increased to two eggs, increased panko to 1c, used the 1t Italian seasoning, delicious!

Bruce Ochmanek

A good, solid, and simple recipe. You can't go wrong making this for your family.

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