Turkey Meatloaf with Ketchup (Printable Version)

Flavorful turkey meatloaf glazed with tangy ketchup, perfect for a hearty weeknight main.

# What You'll Need:

→ Meat & Eggs

01 - 2 lbs ground turkey
02 - 2 large eggs

→ Vegetables & Aromatics

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 celery stalk, finely chopped
06 - 1 medium carrot, grated

→ Binders & Seasonings

07 - 1 cup breadcrumbs
08 - 1/3 cup milk
09 - 2 tablespoons Worcestershire sauce
10 - 1 1/2 teaspoons salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon dried thyme

→ Ketchup Glaze

13 - 1/2 cup ketchup
14 - 2 tablespoons brown sugar
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon Dijon mustard

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a loaf pan.
02 - In a large bowl, gently mix ground turkey, eggs, onion, garlic, celery, carrot, breadcrumbs, milk, Worcestershire sauce, salt, pepper, and thyme until just combined.
03 - Form the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
04 - Whisk ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl until smooth.
05 - Spread half of the glaze evenly atop the meatloaf.
06 - Bake for 40 minutes, then remove from oven.
07 - Brush the remaining glaze over the meatloaf surface.
08 - Return to oven and bake an additional 15 minutes until internal temperature reaches 165°F and glaze is caramelized.
09 - Allow meatloaf to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It stays moist even after reheating, which means lunch is already handled.
  • The glaze gets sticky and sweet without tasting like dessert.
  • You can hide vegetables in it and nobody notices.
  • It slices clean, which makes plating feel effortless.
02 -
  • Don't overmix the turkey or it turns rubbery, just fold until combined.
  • Use a meat thermometer, guessing doneness by color doesn't work with turkey.
  • Let it rest or the juices run everywhere when you slice.
03 -
  • Press a shallow groove down the center of the loaf before baking, it helps the glaze pool and caramelize evenly.
  • Add a tablespoon of tomato paste to the glaze for deeper color and richer flavor.
  • Use panko instead of regular breadcrumbs for a lighter, airier crumb.

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