Turkey Meatloaf with Ketchup Glaze (Printable View)
Moist turkey meatloaf with tangy ketchup glaze offers a lighter take on classic comfort food.
# What You Need:
→ Meat & Dairy
01 - 2 lbs ground turkey (93% lean recommended)
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 tbsp chopped fresh parsley
→ Binders & Seasonings
09 - 1 cup fresh breadcrumbs
10 - 1 1/2 tsp kosher salt
11 - 1/2 tsp freshly ground black pepper
12 - 1 tsp dried thyme
13 - 1 tsp smoked paprika
14 - 1 tbsp Worcestershire sauce
→ Ketchup Glaze
15 - 1/2 cup ketchup
16 - 2 tbsp brown sugar
17 - 1 tbsp apple cider vinegar
18 - 1 tsp Dijon mustard
# How-To Steps:
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 4-5 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. Do not overwork the meat.
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 to make the glaze.
08 - Spread half the glaze over the top of the meatloaf.
09 - Bake for 40 minutes.
10 - Remove from oven, spread remaining glaze over the top, and return to oven for 15 more minutes, or until internal temperature reaches 165°F.
11 - Let meatloaf rest for 10 minutes before slicing and serving.
# Expert Advice:
01 -
- The double glaze technique creates that caramelized, slightly sticky top everyone fights over
- Turkey keeps it light without sacrificing the comfort food satisfaction we all crave
- Leftovers make the most incredible sandwiches the next day, if they last that long
02 -
- Overworking the meat mixture is the number one mistake people make and it turns a tender loaf into a tough, dense brick
- The double-glaze method may seem fussy but that second application creates the sticky, caramelized crust that makes meatloaf memorable
- Using a meat thermometer is non-negotiable because turkey can dry out if overcooked and you want to pull it exactly at 165°F
03 -
- Letting the sautéed vegetables cool slightly before adding them prevents the eggs from starting to cook prematurely which can affect the texture
- Greasing your hands with a little oil or water before shaping the loaf keeps the mixture from sticking to your fingers