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Turkey Meatloaf with Tangy Ketchup Glaze

Turkey meatloaf that stays moist thanks to a pan-friendly shape and a herb-packed mix, baked until sliceable and tender. Finished with a tangy ketchup glaze that caramelizes on top for a classic easy turkey dinner feel.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 2 lb ground turkey
  • 0.67 cup breadcrumbs
  • 2 eggs
  • 0.33 cup whole milk
  • 1 onion grated
  • 3 clove garlic minced
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped
  • 1 salt to taste
  • 1 pepper to taste
Glaze
  • 0.33 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp Dijon mustard

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep and form the loaf
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan or line a sheet pan. Lightly coat the pan so the loaf releases cleanly after baking.
  2. Combine ground turkey, breadcrumbs, eggs, whole milk, grated onion, minced garlic, Worcestershire sauce, Italian seasoning, dried thyme, chopped fresh parsley, salt, and pepper in a bowl. Mix just until evenly incorporated so the texture stays tender.
  3. Press the mixture into the loaf pan or shape free-form on the baking sheet. Keep it in a pan when possible since turkey meatloaf retains more moisture this way.
Glaze and bake
  1. Mix ketchup, brown sugar, and Dijon mustard until smooth. Stir thoroughly so the glaze caramelizes evenly on the turkey.
  2. Spread half of the glaze over the top of the loaf. Make sure the surface is well coated for a glossy, caramelized finish.
  3. Bake at 350°F for 55–65 minutes until the internal temperature reaches 165°F. At the 45-minute mark, spread the remaining glaze over the top.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing. The interior will firm up slightly and hold the juices better when you cut it.

Notes

For the juiciest low-fat result, don’t overmix—stir only until the turkey mixture is uniform, then press firmly into the loaf pan. Store leftovers in the refrigerator up to 4 days in a sealed container; freeze sliced portions up to 2 months for best quality. To make it gluten-free, swap the breadcrumbs for gluten-free breadcrumbs or gluten-free oat crumbs while keeping the rest the same.