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Slices of turkey meatloaf on a serving platter.

Turkey Meatloaf

This is seriously the best turkey meatloaf. finely chopped mushrooms give the ground turkey extra moisture (and you will not taste the mushrooms).
A combination of breadcrumbs and rolled oats give the meatloaf extra body and the perfect texture. A combination of Worcestershire, soy, and Dijon adds umami flavor without masking the mild flavor of the turkey.
If you are tired of dry, bland, ground turkey recipes, you will love this meatloaf.
5 from 6 votes
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 to 10 servings
Calories: 351kcal
Author: Abby Cooper

Ingredients

For the Turkey Meatloaf

  • 2 teaspoons olive oil
  • 1 onion chopped
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces white mushrooms finely chopped
  • 3 to 4 garlic cloves minced
  • 1 teaspoon minced fresh thyme*
  • 1 teaspoon minced fresh sage*
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Dijon mustard
  • ½ cup bread crumbs
  • ¼ cup quick rolled oats NOT steel cut
  • ¼ cup chicken broth
  • 1 egg
  • ¾ cup grated Parmesan cheese
  • 1-½ pounds ground turkey

Glaze

  • ½ cup ketchup
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon Tabasco sauce

Instructions

  • Pre heat the oven to 375°F. 
  • Heat the oil in a large skillet over medium heat. Add the onion, salt, and pepper and cook until soft (about 6 minutes). Add the mushrooms and cook for 8 to 10 minutes until soft and the liquid evaporates. 
  • Add the garlic, thyme, sage, tomato paste, Worcestershire, soy sauce, and Dijon mustard. Cook for 1 to 2 minutes then remove from the heat. Stir in the bread crumbs, quick oats, and  broth. Let the mixture sit for a few minutes to cool down. (You can make the glaze while the mixture cools).
  • Stir the egg and Parmesan cheese into the breadcrumb mixture. Add the turkey and mix until well combined but don’t over mix. 
  • Transfer the meat mixture to a baking sheet and form it into a 9 x 5 inch loaf. 

For the Glaze 

  • Add the ketchup, vinegar, sugar, and Tabasco sauce to a small saucepan. Cook the mixture over medium heat for 5 minutes until the sugar dissolves. Remove from heat and set aside. 
  • Spread half of the glaze over the top of the meatloaf and bake for 40 minutes. After 40 minutes, spread the rest of the glaze over the meatloaf and bake for 30 to 40 minutes or until a meat thermometer registers 160°F. 
  • Let the meatloaf sit for 15 to 20 minutes before slicing and serving. 

Notes

  • If you want to use dried herbs instead of fresh thyme and sage, use half the amount called for in the ingredient list. 
  • Since ground turkey is so lean, you won’t have a lot of grease and fat on the bottom of the baking sheet. You may want to add a 1/4 cup of broth or water to the bottom of the baking sheet to prevent the bottom edges of the turkey loaf from sticking to the pan. 
  • When you cook the mushrooms, they will release a fair amount of liquid. Make sure you cook them long enough to let the liquid evaporate.

Nutrition

Serving: 1serving | Calories: 351kcal | Carbohydrates: 16g | Protein: 28g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 121mg | Sodium: 629mg | Fiber: 1g | Sugar: 7g