Turkey Meatloaf
Turkey Meatloaf is one of those meals that always feels like a win because it’s easy to prep, satisfying to serve, and flexible enough to fit whatever the day looks like. I like that it holds together well, slices cleanly, and doesn’t need much fuss to feel complete. It works just as well for a sit-down dinner as it does for storing ahead or freezing in portions. Having a batch ready to go in the fridge makes busy nights feel a lot more manageable.
Equipment
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.
Nutrition
Calories: 375kcalCarbohydrates: 35gProtein: 34gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 120mgSodium: 679mgPotassium: 646mgFiber: 2gSugar: 21gVitamin A: 606IUVitamin C: 9mgCalcium: 181mgIron: 3mg
Tried this recipe?Let us know how it was!