Description
This Juiciest Turkey Meatloaf recipe delivers a flavorful and moist meatloaf using ground turkey, fresh herbs, and aromatic spices. A rich, tangy glaze made with ketchup, brown sugar, and liquid smoke adds a perfect balance of sweetness and smoky depth. Baked to perfection and rested to retain its juiciness, this meatloaf is a comforting classic perfect for a hearty dinner.
Ingredients
Meatloaf Mixture
- 2 tablespoons butter
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 1/2 cup breadcrumbs
- 2 eggs, lightly beaten
- 1/3 cup milk or half and half
- 1 teaspoon paprika
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rubbed sage
- 1/4 cup minced fresh Italian parsley leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 lbs ground turkey (93/7 lean to fat ratio)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
Glaze
- 3/4 cup ketchup
- 1/4 cup dark brown sugar
- 1 1/2 teaspoons dried mustard powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 2-3 dashes liquid smoke (e.g., applewood or hickory)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Prepare the loaf pan: Line a 10 x 5 loaf pan with parchment paper leaving an overhang on the edges. Lightly spray the parchment with nonstick cooking spray to ensure easy removal after baking.
- Make the glaze: In a small saucepan, combine ketchup, dark brown sugar, dried mustard powder, Worcestershire sauce, apple cider vinegar, liquid smoke, and black pepper. Stir well and bring to a gentle simmer over medium-low heat. Let simmer for 5 minutes until slightly thickened. Remove from heat and set aside to cool.
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the meatloaf.
- Moisten breadcrumbs: In a large mixing bowl, stir together the breadcrumbs, lightly beaten eggs, and milk or half-and-half until well combined. Let this mixture rest for 10 minutes to soften the breadcrumbs.
- Sauté onions and garlic: While the breadcrumbs soak, melt 2 tablespoons of butter in a medium skillet over medium heat. Add diced onions and sauté for 4-5 minutes until they begin to brown. Add minced garlic and cook for an additional 2-3 minutes until fragrant. Remove from heat and let cool slightly.
- Combine meat mixture: Add the sautéed onions and garlic along with any pan juices to the breadcrumb mixture. Mix in chopped parsley, paprika, marjoram, sage, Worcestershire sauce, Dijon mustard, kosher salt, and freshly cracked black pepper. Add the ground turkey and gently mix by hand just until all ingredients are evenly incorporated, being careful not to overwork the meat.
- Shape and add glaze: Press the meatloaf mixture firmly into the prepared loaf pan to remove any air pockets. Spread half of the prepared glaze evenly over the top of the meatloaf.
- Bake the meatloaf: Place the loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
- Rest and serve: Remove the meatloaf from the oven and let it rest in the pan for about 30 minutes to firm up and retain juices. Use the parchment paper overhang to lift the meatloaf from the pan, then slice and serve with the remaining glaze on the side.
Notes
- Using ground turkey breast with 7% fat keeps the meatloaf lean yet juicy.
- Resting the meatloaf after baking is essential to preserve moisture and make slicing easier.
- You can substitute half-and-half with whole milk for a lighter version.
- Make sure not to overmix the meat to keep the texture tender.
- Leftover meatloaf slices can be reheated gently in the microwave or a skillet.
- For a more traditional meatloaf, you can replace turkey with ground beef or a mixture of both.
