Description
This Turkey Meatloaf recipe combines lean ground turkey with savory ingredients like parmesan cheese, fresh parsley, and a flavorful blend of seasonings. The meatloaf is baked to perfection and finished with a tangy ketchup glaze, creating a moist and delicious main course that's perfect for a family dinner.
Ingredients
Scale
Main Ingredients
- 1 1/2 Tbsp olive oil, divided
- 1 1/4 cups finely chopped yellow onion (1 medium)
- 1 Tbsp minced garlic (3 cloves)
- 3/4 cup bread crumbs homemade or store-bought
- 1/3 cup low-sodium chicken broth
- 1/2 cup (1.4 oz) finely shredded parmesan cheese
- 1 1/2 Tbsp Worcestershire sauce
- 1/3 cup + 1 Tbsp ketchup, divided
- 1 Tbsp dijon mustard
- 3 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried thyme
- 1 large egg
- 1 large egg yolk
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 lbs. 93% lean ground turkey
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray it with non-stick cooking spray or line it with parchment paper to prevent sticking.
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until slightly golden brown, about 5 minutes. Add the minced garlic and sauté for an additional 30 seconds to release its aroma.
- Mix Bread Crumbs and Broth: Meanwhile, in a large mixing bowl, stir together the bread crumbs and low-sodium chicken broth until combined.
- Combine Onion Mixture with Bread Crumbs: Add the cooked onion and garlic mixture to the bread crumb mixture and stir well. Place this mixture in the fridge to cool completely for about 15 to 20 minutes.
- Add Remaining Ingredients to Cooled Mixture: To the cooled bread crumb mixture, add the parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, dijon mustard, chopped parsley, dried thyme, egg, egg yolk, salt, and black pepper. Stir thoroughly to blend all ingredients.
- Add Ground Turkey and Mix: Add the ground turkey to the mixture. Using your hands, toss and mix until everything is well combined and the mixture is evenly blended.
- Shape Meatloaf: Shape the mixture into a loaf about 9 by 4 inches on the prepared baking sheet. Brush the top of the loaf with the remaining 1/2 tablespoon olive oil to help with browning.
- Bake Initial Phase: Bake the meatloaf in the preheated oven for 45 minutes. This allows the meatloaf to cook evenly and start firming up.
- Apply Ketchup Glaze and Finish Baking: Remove the meatloaf from the oven and brush the top evenly with the remaining 1/3 cup ketchup. Return it to the oven and bake until the internal temperature registers 165 degrees Fahrenheit; this will take about 10 to 20 minutes longer. It is recommended to check the temperature in three different areas of the loaf for accuracy.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 minutes to retain juices. Sprinkle with about 1/2 tablespoon more chopped parsley for garnish. Slice and serve warm for a comforting meal.
Notes
- You can substitute panko bread crumbs for regular bread crumbs; use 3/4 cup plus 3 tablespoons of panko, as they are lighter and absorb less moisture.
- For an extra moist meatloaf, avoid overmixing the ground turkey as it can lead to a denser loaf.
- Use a meat thermometer to ensure the meatloaf reaches a safe internal temperature of 165 degrees Fahrenheit.
- If preferred, substitute the parsley garnish with fresh basil or chives for a different flavor profile.
- To save prep time, finely chop the onion and garlic in advance and refrigerate until use.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
