Turkey Meatloaf with Ketchup Glaze (Printable Version)
A moist, flavorful turkey meatloaf finished with a tangy-sweet ketchup glaze. Lighter comfort food perfect for weeknight dinners.
# What You'll Need:
→ Meat & Dairy
01 - 2 pounds ground turkey, 93% lean
02 - 1/2 cup whole milk
03 - 2 large eggs
→ Vegetables & Aromatics
04 - 1 cup finely chopped yellow onion
05 - 2 cloves garlic, minced
06 - 1/2 cup finely chopped celery
07 - 1/2 cup finely chopped carrots
08 - 2 tablespoons chopped fresh parsley
→ Binders & Seasonings
09 - 1 cup fresh breadcrumbs
10 - 1 1/2 teaspoons kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1 tablespoon Worcestershire sauce
→ Ketchup Glaze
15 - 1/2 cup ketchup
16 - 2 tablespoons brown sugar
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon Dijon mustard
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a skillet over medium heat, sauté onion, celery, and carrots for 4 to 5 minutes until softened. Add garlic and cook for 1 minute more. Remove from heat and cool slightly.
03 - In a large mixing bowl, whisk together eggs and milk. Stir in breadcrumbs and let soak for 2 minutes.
04 - Add sautéed vegetables, parsley, Worcestershire sauce, salt, pepper, thyme, and smoked paprika to the breadcrumb mixture. Mix well.
05 - Add ground turkey and gently mix until just combined, being careful not to overwork the mixture.
06 - Shape the mixture into a loaf on the prepared baking sheet, or spoon into a loaf pan and smooth the top.
07 - In a small bowl, combine ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
08 - Spread half the glaze over the top of the meatloaf.
09 - Bake for 40 minutes. Remove from oven and spread remaining glaze over the top.
10 - Return to oven for 15 minutes or until the internal temperature reaches 165°F when measured with a meat thermometer.
11 - Let rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The sautéed vegetables melt into the turkey creating moisture pockets that keep every bite succulent without the heaviness of traditional meatloaf.
- That sticky, caramelized ketchup glaze forms the most beautiful crust that my family actually fights over when serving slices.
02 -
- Reaching for a metal loaf pan my first attempt resulted in a soggy bottom meatloaf, but switching to a baking sheet allows heat to circulate completely around the meat for a more even cook.
- The internal temperature is non-negotiable at 165°F, but removing the meatloaf at 160°F and letting it rest will allow carryover cooking to bring it to safety while keeping it juicy.
03 -
- After years of inconsistent results, I found that weighing the meat instead of using measuring cups for the vegetables ensures perfect texture every single time.
- Brush a thin layer of the glaze on the bottom and sides of the loaf before adding the top layer for an extra punch of flavor that most recipes completely miss.