Ground Turkey Meatloaf Always Juicy

Looking for more easy turkey recipes? Try my ground turkey soup, turkey cutlets, air fryer turkey burgers, and turkey tenderloin next. If your family is like mine and has certain members (cough Niki cough) who complain when ground beef is served, my ground turkey meatloaf will become your new staple. You may be wary of yielding flavorful and juicy meat using ground turkey, but my special combination of ingredients guarantees juicy and tender meatloaf every single time.

Why I love this recipe

One dish wonder. Seriously, the same bowl mixes the meatloaf, and then it mixes the glaze- You only have one bowl to wash! Healthy. Ground turkey is naturally lower in saturated fat and higher in protein than ground beef, and my recipe skips any additional oil or butter! It’s easy to make-ahead. This is a fabulous easy dinner for a busy weeknight because you can prep it beforehand. Once dinner time rolls around, throw it in the oven! Perfect texture and flavor. The meatloaf is extra juicy and moist, with a sticky glaze on top. I reckon if there is one meatloaf to convert meatloaf haters, this is it!

Ingredients needed

Ground turkey. Standard or lean ground turkey can be used. Avoid using extra lean or fat-free turkey, as you risk the meatloaf being quite dry and rubbery. Onion and garlic. Finely chopped. Eggs. Helps bind the meatloaf together. Ketchup. I tested this recipe with maple syrup and honey but found ketchup to have the perfect balance of sweetness and tartness. Milk of choice. I typically use whole milk or non-fat milk, but any milk is fine. Fresh parsley. Not the dried kind! Panko breadcrumbs. Acts as a binder and helps absorb some moisture so the meatloaf won’t be overly soft or watery. Kosher salt and pepper. To taste. Italian seasoning. Adds some lovely flavor with no myriad of herbs! Glaze. A simple combination of ketchup, apple cider vinegar, and brown sugar.

How to make ground turkey meatloaf

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Mix gently. When making the meatloaf mixture, avoid over-mixing. This can result in a gummy or rubbery dish. You’ll know the meatloaf is ready to serve once it reaches an internal temperature of 165F (74C). Use a meat thermometer to double check. Rest the meatloaf for 5-10 minutes before serving. I know that’s extra waiting time, but you will be rewarded with an even juicier meatloaf. The glaze is completely optional, so feel free to omit it if you like. If you notice the top of the meatloaf browning too quickly, cover it with aluminum foil until it’s ready to be glazed.

Storage instructions

To store: Leftovers can be stored in the fridge, covered, for up to one week. Anything goes with meatloaf, but these are my family’s tried and true favorites.

Air fryer brussels sprouts Wedge salad Air fryer broccoli Microwave baked potato Sauteed potatoes

Mix the turkey with other meat: Did you know a classic meatloaf typically uses two kinds of ground meat? You can swap half the turkey for ground chicken, ground pork, or even ground beef. Add grated vegetables: Grated carrots, zucchini, and even shallots will not only add nutrients to the meatloaf, but they add more moisture, too. Change up the seasonings: Add smoked paprika, red pepper flakes, or chili powder, or use a different sauce on top. Add flavor boosters. Worcestershire sauce, BBQ sauce, or even hot sauce are all great additions to add to the mixture. Make it gluten-free by using gluten-free panko bread crumbs.

To freeze: Place cooked and cooled slices of the meatloaf in a ziplock bag and store them in the freezer for up to six months. Reheating: Microwave in 20-second increments until warm or in a preheated oven.