Easy Turkey Meatloaf

By Melissa Knific

Published July 8, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour 30 minutes
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Rating
5(4,134)
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

  • 1 large egg

  • 1 ½ pounds ground turkey (90 percent lean)

  • 1 medium apple, cored and grated (6 ounces)

  • 1 small yellow onion, finely chopped (1 cup)

  • ¾ cup seasoned panko bread crumbs

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon garlic powder

  • 1 ¼ teaspoons kosher salt (such as Diamond Crystal)

  • ½ teaspoon black pepper

  • 1 teaspoon Italian seasoning (optional)

FOR THE SAUCE

  • ½ cup ketchup

  • 1 tablespoon packed brown sugar

  • 1 teaspoon vinegar (cider, distilled, or white or red wine)

  • 1 teaspoon Worcestershire sauce

  • ¼ teaspoon black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

21 grams carbs; 109 milligrams cholesterol; 286 calories; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 2 grams fiber; 482 milligrams sodium; 25 grams protein; 11 grams sugar

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
4,134 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.

Mapleavenuecrowd.

Made this as written except: add 1 packet Lipton beefy onion soup and no onion salt or apple. Oh and only 1 lb ground turkey since that’s what they come as.

Rachael

The best meatloaf I’ve ever made or eaten. I have followed the recipe exactly and I have also made it with the addition of 1/4 cup smashed avocado and both methods have yielded excellent flavor and texture. I’ve doubled the recipe for a larger group and it also turned out great. It slices well and doesn’t fall apart in the middle. I’ve never really enjoyed eating meatloaf, but my partner and daughter request it from time to time. I’ve always used ground beef or a beef/pork mixture and thought a turkey loaf sounded weird, but nevertheless, the first time I made it, I had ground turkey on hand and went for it. This is now the only meatloaf I will make and I actually enjoy eating it which speaks volumes for me.

boland.jean

just thought it was okay, nothing bad but nothing remarkable. still prefer beef.

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