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This easy Turkey Meatloaf Recipe is made with diced onions, sweet apples, minced mushrooms, mushrooms, seasonings, and lean ground turkey. Topped with ketchup and baked to juicy perfection, the whole family with love this lighter version of the original American meatloaf recipe.
A Healthier Meatloaf Recipe
I never ate meatloaf growing up. It wasn’t really my parents’ “thing”. Now, officially a parent myself, I can’t understand why. I mean, meatloaf is basically one, big giant meatball that’s been covered in a tangy ketchup glaze. What kid (or grown-up) wouldn’t love to eat that for dinner every night?
Traditionally made with ground beef, I thought it would be fun to lighten things up and make this dinner time staple with ground turkey. Filled with finely chopped sautéed veggies like onion and mushrooms and sweet chopped apple, this turkey meatloaf is moist, delicious, and so super healthy!
Make ahead and save your leftovers because this is one dinner recipe the whole family will love to enjoy over and over again.
How to Make Turkey Meatloaf
This turkey meatloaf recipe is made in three simple stages,
First, prepare the vegetable filling.
Heat oil in a large skillet. Add your finely diced onions and cook until soft and translucent. Season with salt and add the minced garlic. Cook the garlic and onions for approximately 1 minute before adding the finely diced mushrooms (you may dice them by hand or use a food processor), fresh herbs, and diced apple. Mix well to combine and continue to cook until mushrooms drop their water and most of the liquid boils away (6-8 minutes).
Stir in the Worcestershire sauce, tomato paste, and chicken stock (or water). Mix well to combine. Remove from heat and transfer to a plate to cool completely.
Second, preheat the oven and prepare turkey mixture.
Preheat your oven to 350 degrees F and line a large, rimmed baking sheet or jelly roll pan with parchment paper.
Prepare the turkey mixture in a large bowl by combining the ground turkey, breadcrumbs, eggs, salt, and pepper. Use your hands to thoroughly mix and mash the ingredients together until completely combined. Once the onion and mushroom mixture has reached room temperature, transfer to the bowl with the ground turkey and thoroughly mix to combine.
Transfer your meat mixture your prepared baking sheet. Use your hands to shape the meat into a large loaf-shaped mound (you may also add your meat mixture to two greased loaf pans if preferred). In a small mixing bowl add the ketchup, Dijon mustard, brown sugar, and red wine vinegar. Whisk well. Use a pastry brush to brush the surface of your loaf with half of your pre-made glaze. Reserve the remaining glaze for later.
Third, bake your meatloaf!
Bake, tented with foil, for 45 minutes. After 45 minutes, increase the oven temperature to 400 F and remove the foil. Brush the surface with the remaining glaze and continue to bake for 15-20 minutes, or until internal temperature registers 160 degrees F.
Remove from the oven and allow to rest for 5 minutes before slicing.
How to Make a Moist Meatloaf
- Don’t skip the veggies. In this recipe, I added onions and mushroom (and apple!) Other great additions include grated carrots or zucchini.
- Cook your turkey loaf on a sheet pan instead of inside a loaf pan. It takes a little extra work, but it’s worth it.
- Avoid overmixing your turkey mixture. Overmixing may result in a tougher, denser loaf.
- Always rest after baking.
Tips and Tricks
- This makes a very large turkey meatloaf. You can easily divide this recipe into two and make two smaller loafs freezing one for later or enjoy all week long for easy and delicious dinner.
- To make it low-carb or grain-free – Trade the breadcrumbs for equal amounts of almond meal. You can also trade the breadcrumbs for rolled oats if desired.
- Ground turkey – This recipe is best made with 93% lean ground turkey. You may use a mixture of 93% lean ground turkey and 99% lean ground turkey, but I do not recommend using only 99% lean otherwise your loaf will dry out in the oven.
- Mushrooms – Why add mushrooms? Aside from being healthy and tasty, mushrooms add loads of moisture to your loaf. Don’t worry – your loaf won’t taste a thing like mushrooms and kids won’t have a clue they’re in there.
- Ok, but do I have to add mushrooms? If you prefer not to add mushrooms, grated and chopped carrots or zucchini are great substitutes.
- Make mini turkey meatloaves. Scoop your ground turkey mixture into a 12 cup muffin tin using a large ice cream scoop. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 165 degrees.
Make Ahead Turkey Meatloaf
Totally easy to make ahead…and freeze! Here’s how:
Prepare the mixture a day in advance. The easiest way to do this is to follow the recipe instructions outlined below, but stopping before forming and baking (step 5). Transfer the raw loaf mixture to the refrigerator for up to 1 day.
How to freeze unbaked turkey meatloaf. Follow the instructions as outlined below. Form your loaf on top of several sheets of foil on top of a baking sheet – leave off the ketchup. Transfer loaf to the freezer and freeze until loaf is hard (approx. 1-2 hours). Once your loaf is at least partially frozen, wrap in foil and carefully transfer to a freezer-safe ziplock bag. Freeze for up to 1-2 months. For best results, thaw overnight before baking.
How to freeze baked turkey meatloaf. Allow your baked turkey loaf to come to room temperature before wrapping in foil. Carefully transfer to a freezer-safe ziplock bag. Freeze for up to 1-2 months. For best results, thaw overnight before baking. Optional – slice your meatloaf and freeze individually.
What to Serve with Meatloaf
A few of our favorite sides to serve with this healthy turkey meatloaf recipe include,
- Roasted cauliflower, asparagus, or Brussels sprouts.
- Classic mashed potatoes are always a favorite, but I also love serving this healthy recipe with mashed or baked sweet potatoes, too.
- For a low-carb option, try these super creamy mashed cauliflower potatoes.
- Of course, simple butter-covered noodles or butter-covered bread are also delicious options.
More Ground Turkey Recipes,
- Mediterranean Grilled Turkey Burgers
- Buffalo Turkey Meatballs
- Easy Russian Cabbage Soup with Ground Turkey
- Easy Freezer Meatballs Recipe
- Thai Basil Chicken Recipe (Pad Kra Pao Gai)
If you try making this Turkey Meatloaf Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Turkey Meatloaf Recipe
Ingredients
- 2 medium yellow onions, diced
- 2 tablespoon olive oil
- 2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 cup mushrooms, finely chopped
- 2 tablespoon fresh herbs,
minced (I used sage, oregano, and thyme)
- 1 large apple, peeled, cored, and diced
- ¼ cup Worcestershire sauce
- 2 teaspoon tomato paste
- ¼ cup low-sodium chicken broth, or water
- 3 pounds ground turkey, (or chicken)
- 2 cups plain breadcrumbs
- 2 large eggs, beaten
- 1 teaspoon freshly ground black pepper
- ⅓ cup ketchup
- 2 teaspoon Dijon mustard
- 2 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- Fresh thyme, to garnish
Instructions
- Preheat oven to 350 degrees F and line a large, rimmed baking sheet or jelly roll pan with parchment paper.
- Heat oil in a large skillet set over medium heat. Add your finely diced onions and cook, stirring occasionally, until soft and translucent. Season with salt and add the minced garlic. Cook the garlic and onions for approximately 1 minute before adding the finely diced mushrooms (you may dice them by hand or use a food processor), fresh herbs, and diced apple. Mix well to combine and continue to cook until mushrooms drop their water and most of the liquid boils away (6-8 minutes).
- Add the Worcestershire sauce, tomato paste, and chicken stock (or water) to the skillet. Mix well to combine thoroughly. Remove from heat and set aside.
- Meanwhile, transfer the ground turkey, breadcrumbs, eggs, salt, and pepper to a large mixing bowl. Use your hands to thoroughly mix and mash the ingredients together until completely combined.
- Once the onion and mushroom mixture comes down to room temperature, transfer to the bowl with the ground turkey. Thoroughly mix to combine and set aside.
- Whisk together the glaze. Add the ketchup, Dijon mustard, brown sugar, and red wine vinegar to a small mixing bowl. Whisk well to combine. Set aside.
- Transfer your meat mixture to the prepared baking sheet lined with parchment paper. Use your hands to shape the meat into a large loaf-shape (you may also add your meat mixture to two greased loaf pans if preferred).
- Use a pastry brush to brush the surface of your loaf with half of your pre-made glaze. Reserve the remaining glaze for later.
- Bake, tented with foil, for 45 minutes. After 45 minutes, increase the oven temperature to 400 F and remove the foil. Brush the surface with the remaining glaze and continue to bake for 15-20 minutes, or until internal temperature registers 160 degrees F.
- Remove from the oven and allow to rest for 5 minutes before slicing.
Notes
- This makes a very large turkey loaf. You can easily divide this recipe into two and make two smaller loafs. Freeze one for later or enjoy all week long for easy and delicious meal prep.
- To make it low-carb or grain-free, trade the breadcrumbs for equal amounts of almond meal. You can also trade the breadcrumbs for rolled oats, if desired.
- To make Paleo or Whole30? Replace the breadcrumbs with equal parts almond flour and replace the Worcestershire sauce with Coconut Aminos. Finally, use a Paleo/Whole30 approved ketchup for the glaze.
- Ground turkey - This recipe is best made with 93% lean ground turkey. You may use a mixture of 93% lean ground turkey and 99% lean ground turkey, but I do not recommend using only 99% lean otherwise your loaf will dry out in the oven.
- Mushrooms - Why add mushrooms? Aside from being healthy and tasty, mushrooms add loads of moisture to your loaf. Don't worry - your loaf won't taste a thing like mushrooms and kids won't have a clue they're in there.
- Do I have to add mushrooms? If you prefer not to add mushrooms, grated and chopped carrots or zucchini are great substitutes.
- Make mini turkey meatloaves. Scoop your ground turkey mixture into a 12 cup muffin tin using a large ice cream scoop. Bake at 350 degrees for 20-30 minutes, or until the internal temperature reaches 165 degrees.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made the turkey loaf twice now. First time was one big loaf; second, two smaller loafs. I always use wild rice cooked until it puffs a bit for the binder instead of bread crumbs when making a loaf with poultry meat. I loved Jessica’s glaze on the first one but had to return to my substandard glaze second time around because my spouse is fanatical about the tiniest bit of sugar. Too bad. And definitely take Jessica’s suggestion about mushrooms too. You’re the best Jessica!
Thanks for the best feedback and rating, Bill 🙂