Whenever I want something hearty but fresh, this Turkey Meatloaf always comes through, with juicy ground turkey, soft zucchini, creamy feta, and a sweet-tangy glaze all baking together into a slice that’s moist, flavorful, and just rich enough to feel special. There’s one little step in the prep that makes the whole loaf hold together beautifully, and once you try it, you’ll never skip it.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I love serving this Turkey Meatloaf for family dinners, casual gatherings, and even weeknight visits with friends. It’s simple to prep ahead and warms up perfectly when it’s time to eat. I can slice and store it in the fridge for easy meals during the week or freeze portions for later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Turkey Meatloaf with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions below, you’ll find making this turkey meatloaf easier than you think.
Prep the Oven and Pan
Preheat your oven to 350°F (180°C) and line a rimmed baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
I like using my rimmed baking sheet because it doesn’t warp in the oven and gives an even bake. Then I place a sheet of this parchment paper on top of it, which makes lifting the loaf off the pan smoother.
Make the Glaze
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and Dijon mustard. I always use a deep ceramic bowl here, so nothing splashes out while I’m mixing.
Set it aside so the flavors can blend while you prep the rest.
Sauté the Onions and Garlic
Heat olive oil in a skillet over medium heat. I often grab this large nonstick skillet to keep things moving while they cook without sticking or burning.
Add the finely chopped onions and cook for about 5 minutes to soften. Stir in the garlic and cook for another minute or two. I usually use my wooden spatula for stirring; it’s gentle on the pan and helps scrape up any bits.
Remove from the heat, then let it cool slightly before incorporating the rest of the ingredients.
Mix the Meatloaf
In a large bowl, mix the ground turkey with grated zucchini, crumbled feta, Italian seasoning, paprika, Worcestershire sauce, Dijon mustard, egg, salt, pepper, breadcrumbs, and the cooled onion mixture. I use a large glass mixing bowl here to give myself plenty of room without spilling anything.
Gently fold everything by hand until just combined; don’t overwork it, as the meatloaf may turn out dense.
Shape and Glaze
Shape the mixture into a loaf directly on your prepared baking sheet. Pour most of the glaze over the top and let it drip slightly down the sides to create a flavorful coating that caramelizes as it cooks. I usually reach for this flexible silicone spatula for spreading to control how much glaze I’m adding to the loaf.
Bake and Finish
Bake for 45 minutes, brushing with the remaining glaze during the final few minutes. Allow the meatloaf to sit for 5 minutes before slicing.
Serve
Once rested, slice the turkey meatloaf into thick, even pieces and transfer to a serving plate. I serve mine using this oval serving platter, which makes it feel a bit more special with no fuss.
Garnish with extra chopped parsley, and enjoy your tasty Turkey Meatloaf!
If you’re making this ahead for a holiday or potluck, I pack mine in a glass baking dish with a lid so it doesn’t slide around. Then I pop the whole thing into this insulated casserole carrier to keep it warm until I’m ready to serve.
Recipe Notes and Expert Tips
I’ve made this version many times, and a few small tips go a long way to help it turn out just right every time.
- Preheat the Oven and Line the Pan First: Don’t forget this crucial step, especially when your hands are covered in meat mixture.
- Let the Onion Mixture Cool Slightly: Hot onions can scramble the egg when mixed in, so give them a moment to cool.
- Drain your Zucchini Well: Use a clean kitchen towel or paper towels to squeeze out the moisture so your meatloaf holds together. I let mine sit in a stainless steel colander for a few minutes to release the excess liquid, then I press it out with this reusable dishcloth to keep things mess-free.
- Mix Gently with your Hands: This keeps the texture tender and helps everything come together without getting dense.
- Don’t Skip the Feta: It adds creamy, salty bursts that make the meatloaf more flavorful with every bite.
- Shape directly on the Parchment-lined Sheet: That way, you avoid breaking the loaf when transferring it from a bowl or pan.
- Glaze it Twice: Most of the glaze goes on before baking, and the last bit adds a glossy finish near the end.
- Let it Rest Before Slicing: This helps the juices settle and makes the meatloaf easier to cut cleanly. I like using my sharp chef’s knife to achieve clean, even slices without tearing the loaf apart.
How to Store Leftovers
Let the meatloaf cool to room temperature before storing. Transfer any leftovers to an airtight container and refrigerate for up to 4 days. I use glass storage containers with locking lids so I can see exactly what’s in the fridge and reheat right in the container.
You can also freeze slices individually by wrapping them in foil or parchment, then placing them in a freezer-safe container or bag. I wrap each slice in my heavy-duty aluminum foil to protect the texture before freezing.
Then I put them in a freezer-safe container that’s great for stacking slices neatly and avoiding freezer burn. When I need to save space, I use this freezer-safe bag that lies flat and seals tightly, so the leftovers don’t pick up odors or frost.
Frozen slices reheat best in the oven or microwave after thawing overnight in the fridge.
What to Serve With Turkey Meatloaf
I like to serve turkey meatloaf with mashed potatoes, roasted vegetables, or a simple cucumber tomato salad. It also pairs nicely with garlic bread or rice if you want something a little heartier.
More Easy Recipes for You to Try at Home
I’m always trying out simple meals that taste good and make weeknights easier, so I’ve pulled together a few more turkey and thanksgiving recipes you might want to keep on hand.
Turkey Meatloaf
Add Preferred SourceEquipment
Ingredients
For the Glaze:
- ⅓ cup ketchup
- ¼ cup packed dark brown sugar
- 1 tablespoon apple cider vinegar
- ½ teaspoon Dijon mustard
For the Meatloaf:
- 1 tablespoon olive oil
- ½ cup yellow onion finely minced
- 1 clove garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 pound ground turkey
- 1 cup zucchini grated (excess moisture squeezed out)
- ½ cup feta cheese crumbled
- ½ cup breadcrumbs
- Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 350°F (180°C) and line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Set aside.⅓ cup ketchup, ¼ cup packed dark brown sugar, 1 tablespoon apple cider vinegar, ½ teaspoon Dijon mustard
- Heat olive oil in a skillet over medium heat. Add onions and cook for about 5 minutes until softened. Stir in garlic and cook for 1–2 more minutes. Let cool slightly.1 tablespoon olive oil, ½ cup yellow onion, 1 clove garlic
- In a large bowl, combine ground turkey, grated zucchini, feta, Italian seasoning, paprika, Worcestershire sauce, Dijon mustard, egg, salt, pepper, breadcrumbs, and the cooled onion mixture. Mix gently with your hands until combined.1 tablespoon Italian seasoning, 1 teaspoon paprika, Salt and pepper, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, 1 large egg, 1 pound ground turkey, 1 cup zucchini, ½ cup feta cheese, ½ cup breadcrumbs
- Shape the mixture into a loaf on the prepared baking sheet. Spread most of the glaze on top, letting it drip down the sides.
- Bake for 45 minutes, brushing with reserved glaze during the last few minutes of cooking.
- Let rest for 5 minutes, then slice and garnish with fresh parsley before serving.Fresh parsley
Notes
- Preheat the Oven and Line the Pan First: Don’t forget this crucial step, especially when your hands are covered in meat mixture.
- Let the Onion Mixture Cool Slightly: Hot onions can scramble the egg when mixed in, so give them a moment to cool.
- Drain your Zucchini Well: Use a clean kitchen towel or paper towels to squeeze out the moisture so your meatloaf holds together.
- Mix Gently with your Hands: This keeps the texture tender and helps everything come together without getting dense.
- Don’t Skip the Feta: It adds creamy, salty bursts that make the meatloaf more flavorful with every bite.
- Shape directly on the Parchment-lined Sheet: That way, you avoid breaking the loaf when transferring it from a bowl or pan.
- Glaze it Twice: Most of the glaze goes on before baking, and the last bit adds a glossy finish near the end.
- Let it Rest Before Slicing: This helps the juices settle and makes the meatloaf easier to cut cleanly.
