Classic Turkey Meatloaf
Classic turkey meatloaf is hearty, savory, well seasoned and moist. It’s baked until perfectly cooked and great for an easy, delicious family dinner!
Yield: 4 -6 servings
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large onion, chopped (about 1 ½ cups)
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chopped fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- ¼ cup low-sodium chicken broth
- 1.25 lbs. lean ground turkey
- ⅓ cup plain breadcrumbs
- 1 large egg
- ⅓ cup ketchup
Instructions
- Preheat the oven to 400. Line a baking sheet with parchment paper or aluminum foil for easy clean up.
- Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, salt, pepper and thyme. Saute until softened and translucent, about 8 minutes. (Reduce the heat to medium low if your skillet seems hot; we don’t want the onion to brown.)
- Add the Worcestershire sauce, tomato paste and chicken broth to the skillet and stir to combine. Remove from heat and let cool slightly.
- Combine the ground turkey with the breadcrumbs, egg and onion mixture. Mix with a fork gently and then use your hands to make sure everything is well combined.
- Transfer the meatloaf mixture to the baking sheet and shape into an 8-inch loaf. Top with the ketchup.
- Bake at 400 for 40-45 minutes, until cooked through. Let rest for 5 minutes then slice and serve.
Notes
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to for meatloaf. My package from the grocery store is usually 1.25 pounds, but I’ve also made this with a 1-pound package and that was fine, too. You could probably also substitute lean ground beef or use ground chicken if you prefer.
Onion: The chopped onion gets sautéed and softened, but if you don’t want big pieces in your meatloaf, just chop yours finely.
Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well.
Ketchup: We like a thin layer or lines of ketchup on top of ours. You can use extra ketchup if you’d like to completely cover the top of your meatloaf.
Leftovers: Leftover meatloaf, once cooled, will keep in the refrigerator, in a covered container, for up to 5 days. You can also freeze the leftovers. I place the leftover meatloaf, sliced for easier portioning and reheating later, on a piece of aluminum foil and wrap it up. Then label and date the foil and freeze for up to 4-6 months.
Video
Nutrition
Serving: 1/4 total recipe | Calories: 421kcal | Carbohydrates: 18g | Protein: 42g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 194mg | Sodium: 755mg | Fiber: 1g | Sugar: 7g
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