Tasty Turkey Meatloaf is flavorful and juicy. This is a delicious and easy to make turkey meatloaf recipe. The family will love it!
Originally published on 9/4/17
Tasty Turkey Meatloaf
Today I’m sharing my favorite (and my family’s favorite) Tasty Turkey Meatloaf recipe with you. It has a great flavor, and it’s not dry!
What is the best ground turkey to use for meatloaf?
- I like to use 85% lean to 97% lean ground turkey for this meatloaf recipe. It has enough fat to still be flavorful, and keep the meatloaf juicy.
- If you use ground turkey breast, which is very lean/dry, consider adding some olive oil to give it some much needed flavor and moisture.
Can I use ground beef for this meatloaf recipe?
Yes you can. I recommend switching out the poultry seasoning for steak seasoning, and adding a small amount of thyme leaves. BBQ sauce is a great topping!
The topping sauce is really simple, and I like to put it on rather thick. Sometimes I double the sauce and keep half of it for dipping. Yum!
You can use ketchup or even barbecue sauce in the topping. Another great tip is to broil the meatloaf after baking it. Add extra topping and let it get nice and caramelized!
What goes with this turkey meatloaf recipe?
I hope you enjoy it, and have fun making those memories with your family and friends when you sit down to eat.
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Tasty Turkey Meatloaf is flavorful and juicy. Simple ingredients and a sweet & tangy sauce makes this our favorite meatloaf!
- 2 lbs Lean Ground Turkey
- 1/2 cup Panko Bread Crumbs
- 1/4 cup Heavy Cream, or Whole Milk, or half and half (for a little fat)
- 1/2 Small Sweet Onion, diced small (or 2 Tbsp dehydrated onion)
- 2 Eggs
- 1/4 cup Ketchup
- 1 tsp Worcestershire Sauce
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tsp Garlic Powder
- 1/4 tsp Poultry Seasoning
- 1/2 cup Ketchup
- 1/4 cup Brown Sugar
- 1 tsp Yellow Mustard
Heat oven to 350° F.
In a large bowl, combine all of the meatloaf mixture ingredients until well incorporated. Try not to overwork the mixture.
Place on a baking sheet lined with parchment and use your hands to shape it into a loaf of even thickness (If all you have is a loaf pan, that will work fine, you might use less of the topping, which you can save for dipping).
Bake for 50-60 minutes. Use a meat thermometer to take the internal temperature of the meatloaf. If it reads 165 degrees, then it is done. If less than that, put it back in the oven for 15 minutes and take temperature again (I take mine out at 160 degrees and let it rest for 10 minutes or so. The temperature ends up at 165°).
If you have any of the topping sauce left, you can use it as a dip, or spread it over the cooked meatloaf and serve.
This recipe will work with ground beef. Switch out the poultry seasoning for thyme or steak seasoning. Use a lean ground beef.
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