Turkey Meatloaf

Name: Turkey Meatloaf Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 65 min
Ingredients: 2 pounds ground turkey; 3/4 cup quick oats (or rolled oats); 1/3 cup milk (or water); 2 large eggs; 1 large onion (minced); 2 large garlic cloves (minced); 2 tablespoons balsamic vinegar; 2 teaspoons oregano (dried); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1/3 cup ketchup; 2 tablespoons parsley (finely chopped); Cooking spray (I use Misto)

By Olena Osipov

5 from 23 votes

Aug 06, 2025

HP LC KF GF

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This Turkey Meatloaf Recipe is healthy, moist and flavorful. Easy to make with simple ingredients, this meatloaf is sure to be a hit at your house!

Sliced turkey meatloaf garnished with parsley on a plate.

Why You’ll Love My Turkey Meatloaf

I know turkey has a reputation for being dry but trust me, this tasty turkey meatloaf will “wow” your entire family. It’s my old recipe and this year I have doubled its ingredients to feed my growing family, and updated the photos. It takes the same time to make more food and have leftovers!

It’s still the best turkey meatloaf recipe from iFoodReal, just bigger. You can make half the recipe and bake it in a loaf pan but why would you if you can freeze the leftovers?!

This ground turkey meatloaf is so juicy, even ground turkey haters will think they are eating beef!

Reader’s Review

I just made this for dinner tonight and it was so good. Very flavorful and easy to make. This will be my new meatloaf going forward. My husband loved it as well. Thank you!
Heidi

42 more comments

Ingredients for Turkey Meatloaf

Ground turkey, ketchup, onion, eggs, garlic, milk, balsamic vinegar, oats, parsley, oregano, salt, pepper.

Ground turkey: You will need 2 pounds of lean or extra lean ground turkey. Pre-packaged ground turkey sold in most grocery stores is 1 pound and 3 ounces, not exactly 1 pound. So grab 2 of those.
Eggs: They help to bind all ingredients and add moisture. I have not tested meatloaf with flax eggs but if you do, let us know in the comments. I would advise to not use chia eggs as they will soak up too much moisture.
Oats: I prefer to use quick oats because they “melt” into the meat and result in slightly softer meatloaf. But rolled oats or quick cooking steel cut oats will work.
Milk: You can use regular milk or any dairy free milk. Water works too but it adds less flavor.
Onion and garlic: Not only do they add flavor but make meat more juicy.
Seasonings: Balsamic vinegar, dried oregano, salt and pepper.
Ketchup: 1/3 cup go a long way for the easy glaze.

Variations

Breadcrumbs: You can use regular breadcrumbs or Panko breadcrumbs in place of oats, then skip milk.
Other ground meat: Ground chicken is a bit more dry and ground beef is more “greasy” but both will work.
Add heat: Add chipotle in adobo, red pepper flakes or hot sauce to the meat mixture for spicy meatloaf.
Worcestershire sauce: Just 1 tablespoon can add a “beefier” taste.
Glaze: Use my healthy barbecue sauce or your favorite glaze!
Other herbs: Swap dried oregano for dried thyme, Italian seasoning, or parsley.
Vegetables: Diced carrots, celery, and mushrooms are common to add to a ground turkey meatloaf. You will need to saute them first in olive oil to soften before mixing in with meat mixture.

How to Make Turkey Meatloaf

Here is how to make it with this step-by-step photo collage. There is also full recipe card below.

Soak oats in milk: Do so while you are mincing onion, garlic, and getting other ingredients ready. No need to drain them before adding to the meat mixture. This step ensures juicy turkey meatloaf that’s full of flavor.
Combine ingredients: In a large bowl, add ground turkey, egg, onion, garlic, soaked oats, balsamic vinegar, oregano, salt and pepper.
Mix: Mix with your hands or spatula but just enough to combine. Mixing for too long will result in overworked meat mixture and tough meatloaf.
Shape it: Place meatloaf mixture on lined with parchment paper baking sheet and shape into 1 meatloaf or 4 mini meatloaves to cook faster.
Glaze with ketchup: I like to brush the top with organic ketchup. I used to make fancy glaze with tomato paste and balsamic vinegar but not anymore.
Bake: Bake meatloaf for 45 minutes or smaller loaves for 35 minutes in preheated 400 degrees F oven. Then remove from the oven, let rest for 5-10 minutes, garnish with fresh parsley and cut into 8 slices with a sharp knife.

Recipe Tip

Meatloaf is ready when meat thermometer inserted in the center shows 160 F. However, I do not like doing that with this recipe because I find all juices seep out. I would just bake for 45 minutes and if it’s overcooked, bake for less time next time. Ovens vary.

Tips for Best Results

Don’t overwork the mixture: It will make your meatloaf dense and less tender.
Half the recipe: Cut the recipe ingredients in half and bake for 45 minutes, either shaped on a baking sheet or in a loaf pan.
For not ground turkey fans: Try using half ground beef and half ground turkey, if your family prefers traditional meatloaf. Just to slowly transition them.
Make it faster: Make 12 meatloaf muffins or 4 mini meatloaves and bake for 30-35 minutes or so.

Turkey meatloaf served with mashed potatoes.

Sides to Serve With Meatloaf

KFGFVG

Healthy Mashed Potatoes

Lettuce Salad Recipe

LCGF

Cauliflower Mashed Potatoes

KFGFV

Cucumber and Tomato Salad

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 5 days. Eat as is or use these great leftovers to make meatloaf sandwiches.

Freeze: You can freeze cooked, cooled and sliced meatloaf in an airtight container for up to 3 months. Thaw in the refrigerator overnight.

Reheat: Reheat in microwave or simmer in a covered pot with a splash of water. I do not like to warm up turkey meatloaf in the oven because it dries out.