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!
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
Ingredients for Turkey Meatloaf
- 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.
Sides to Serve With Meatloaf
Healthy Mashed Potatoes
Lettuce Salad Recipe
Cauliflower Mashed Potatoes
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.
More Ground Turkey Recipes to Try
- Instant Pot meatloaf and mashed potatoes
- Slow cooker turkey meatloaf
- Turkey meatballs
- Ground turkey and potatoes
- Instant Pot ground turkey quinoa bowls
Turkey Meatloaf Recipe
Equipment
Video
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
Instructions
- Preheat oven to 400 degrees F. Line large baking sheet with parchment paper and lightly spray with cooking spray. Set aside.
- In a small bowl, add oats and milk. Stir and set aside to soak for 10 minutes while you are getting other ingredients ready.
- In a large bowl, add ground turkey, eggs, onion, garlic, soaked oats, balsamic vinegar, oregano, salt and pepper. Using your hands mix just until combined. Don’t over mix or meatloaf will turn out tough.
- Transfer mixture on previously prepared baking sheet and form into a loaf shape. Brush ketchup on top.
- Bake for 45 minutes or or until cooked through. Meatloaf is ready when internal temperature is 160 degrees but I recommend not insert it in the center as juices run out. Instead go by cook time and adjust next time, if necessary.
- Remove from the oven and let rest for 5-10 minutes. Garnish with parsley and cut into 8-10 slices. Serve hot with mashed potatoes and steamed green beans or broccoli.
Notes
- Store: Refrigerate in an airtight container for up to 5 days.
- 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 the microwave or simmer in a covered pot with a splash of water. I do not like to warm up meatloaf in the oven because it dries out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make and was delicious. I had to substitute thyme since I was out of oregano, but it was still good.
My loaf pan was bigger than the one in the recipe, so my slices were not as high. I definitely will make again.
So glad you enjoyed this turkey meatloaf recipe, Darlene!
Eartha just made this meat loaf easy and delicious thank you for this tasty recipe.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I just made this for dinner tonight and it was soo good. Very flavorful and easy to make. This will be my new meatloaf going forward. My husband loved it as well. Thank you!
So glad you enjoyed it!
I love this recipe but I get a film on top of it. Is that from the milk?
As this has not happened when recipe testing, not exactly sure, are you soaking the oats for at least 10 minutes with the milk? You could also use breadcrumbs then skip the milk.
This was delicious and my whole family loved it . That’s rare !
Does the balsamic vinegar really make a difference or can I use cider vinegar in its place.
Balsamic has a nice depth of flavor with some sweetness, if you are using apple cider vinegar I would also add a small amount of sugar. In this case 1/2 t. of sugar. You could also use red wine vinegar mixed with 2 t. of maple syrup.
Best meatloaf ever!! My husband loved it- followed the recipe and it was juicy and flavorful- will definitely make this again
I am so happy to hear this Laura!
I made this a few days ago and it was utterly delicious. I was hesitant that my husband would not like a turkey meatloaf but he loved it! The only real change I made was I added chopped up celery to the mix because I had so much of it in my fridge, and I did not do the ketchup glaze on top. Instead I found a few slices of bacon in the fridge that I wanted to use up as I don’t eat bacon too often, and I layered the top with the bacon and put it back in the oven for another 15 to 20 minutes. As promised it was very Flavorful and moist. Thanks Olena!
Thanks for sharing Karen! I never thought of putting bacon on the top. Great idea!
Yes…I pulled it out of the oven 15 to 20 minutes early and then I added the bacon on top and put it back in the oven and I had to check a couple of times to make sure the bacon was nice and cooked. With or without it, it was still delicious. You truly are a culinary gift to this planet.
I have to say I love all your recipes but this one didn’t go well with the family. I personally liked it but they didn’t. Maybe it was the oats ? It was moist I felt too
Interesting… Maybe breadcrumbs will do. I honestly do not consider this recipe flavors or cooking method different from what I usually do. Maybe they are used to a beef meatloaf? Maybe it is onions that you didn’t like, they add moisture but flavor at same time to rather bland turkey. Maybe was undercooked and too moist otherwise moisture is never a bad thing with a meatloaf. Maybe beef meatloaf it is for your family. 🙂
Hi! My steel cut oats are apparently not quick cooking. Should I alter the soak time or the recipe in any way? Let me know please. Thanks!
If using steel cut, soak them for 1 hour.