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This easy Turkey Meatloaf recipe is my lighter, veggie-packed twist on classic meatloaf. Made with ground turkey, sautéed onions, mushrooms, fresh herbs, and a little chopped apple for sweetness, it bakes up incredibly moist and flavorful under a tangy ketchup glaze.
Easy Turkey Meatloaf with Mushrooms
This incredibly moist turkey meatloaf is my is one of my favorite dishes to make for dinner. Made with ground turkey, it has all the cozy comfort of classic meatloaf, just in a lighter, leaner package.
A simple trio of tender sautéed mushrooms, apples, and fresh herbs adds delicious fall flavor and locks in moisture, so that every slice stays juicy and never dry.
Coated with tangy ketchup glaze, you still get that familiar classic meatloaf vibe, just with more layers of flavor. Serve it with a side of creamy mashed potatoes and even the biggest meatloaf skeptics will ask for seconds!
Looking for more ground turkey recipes? You’ll love my fast, flavorful, and family-friendly turkey chili recipe and ground turkey tacos!
Table of Contents
Key Ingredients
This turkey meatloaf is all about building flavor and moisture from simple pantry staples. Here is a quick overview of what you’ll need:
- Aromatics (onion and garlic) – Finely chopped onion and garlic create a flavorful base and help keep the meatloaf moist as it bakes.
- Mushrooms – Chopped mushrooms cook down into the mixture, adding savory, almost meaty depth and extra moisture without more fat.
- Fresh herbs (sage, thyme, oregano) – Fresh herbs give this turkey meatloaf its signature fragrant fall flavor and Thanksgiving vibes.
- Apple – A small amount of finely diced apple adds natural sweetness and moisture. It blends right in, so you get the benefits without obvious chunks of fruit.
- Worcestershire sauce – Just a bit of Worcestershire adds umami flavor, salt, and a subtle tang that keeps the turkey from tasting flat.
- Tomato paste – Tomato paste helps deepen the overall savoriness of the meatloaf.
- Chicken broth – A splash of broth loosens the mixture and adds extra moisture, helping the cooked meatloaf stay soft and tender.
- Ground turkey – Lean ground turkey is the star of the recipe. For best results, use 93 percent lean ground turkey.
- Breadcrumbs + eggs – Breadcrumbs act as a binder and soak up moisture from the veggies and broth. This gives meatloaf a tender, cohesive texture that slices nicely. Eggs help bind all the ingredients together so the loaf holds its shape while staying soft and moist.
- Sauce (ketchup glaze) – The meatloaf is finished with a simple tangy-sweet glaze made from ketchup, a little brown sugar, Dijon mustard, and red wine vinegar. It caramelizes slightly in the oven and adds that classic, nostalgic meatloaf flavor on top.
How to Make Turkey Meatloaf
This turkey meatloaf recipe is made in three main stages.
Cook the Vegetable Mixture
Start by heating a little oil in a large skillet over medium heat. Add the finely diced onion with a pinch of salt and cook until soft and translucent, then stir in the garlic and cook for about a minute, just until fragrant.
Next, add the mushrooms, fresh herbs, and diced apple. Cook, stirring often, until the mushrooms release their liquid and most of it cooks off, about 6 to 8 minutes. Stir in the Worcestershire sauce, tomato paste, and chicken broth (or water), then take the pan off the heat.
- Tip: Spread the mixture out on a plate or a lined baking sheet to cool as you work on the next step.
Combine the Turkey Mixture
Preheat your oven to 350 degrees F and line a large rimmed baking sheet or jelly roll pan with parchment paper.
In a large bowl, add the ground turkey, breadcrumbs, eggs, salt, and pepper. Use your hands to gently mix everything together until somewhat combined. Add the cooled vegetable mixture to the bowl and mix again just until it is evenly distributed. Try not to overwork it, or the meatloaf can turn out dense.
Next, whisk together the ketchup, Dijon mustard, brown sugar, and red wine vinegar. Brush about half of the glaze all over the top and sides of the loaf and save the rest for later.
Form the Meatloaf and Bake
Transfer the mixture to your prepared baking sheet and shape it into a loaf with your hands. (If you prefer, you can also divide the mixture between two greased loaf pans.)
Cover the meatloaf loosely with foil and bake for 45 minutes. Then remove the foil, increase the oven temperature to 400 degrees F, and brush the loaf with the remaining glaze. Bake for another 15 to 20 minutes, or until the center reaches 160 degrees F as measured by a digital meat thermometer.
Let the meatloaf rest for at least 5 to 10 minutes before slicing. This little pause helps the juices settle so your slices stay moist and don’t fall apart.
Expert Tips
- Bake on a sheet pan (rather than a loaf pan) – Cook your turkey meatloaf on a parchment lined sheet pan rather than in a loaf pan. It takes a tiny bit more time to form the loaf, but it cooks more evenly and you get more of that delicious glazed exterior.
- Do not overmix – Mix the turkey mixture just until everything looks evenly combined. Overmixing can make the meatloaf tight and dense instead of tender.
- Double the recipe – This already makes a large loaf, but you can easily double all of the ingredients to make two large loafs or four smaller loafs.
- The key is mushrooms – Mushrooms add moisture which helps keep the loaf tender. They are chopped fine and cook down so much that you’ll hardly notice they’re there.
- Make mini turkey meatloaf muffins – For individual portions, scoop the turkey mixture into a greased 12 cup muffin tin using a large ice cream scoop. Bake at 350 degrees F for 20 to 30 minutes, or until the internal temperature reaches 165 degrees F.
- Gluten free turkey meatloaf – To make this turkey meatloaf gluten free, replace the regular breadcrumbs with an equal amount of gluten free breadcrumbs. Be sure to check the labels on your Worcestershire sauce, chicken broth, Dijon mustard, and ketchup as well, since some brands contain hidden gluten.
Serving Ideas
This turkey meatloaf smells and tastes like Thanksgiving dinner. I think that’s why I make it so often.
My family loves it with a side of regular or roasted garlic mashed potatoes, cheesy scalloped potatoes, or creamy funeral potatoes. Sometimes I’ll skip the ketchup glaze and whip up a batch of mushroom gravy to pour over the top with classic veggies like roasted carrots or air fryer green beans. And if you’re looking for a fresh salad to serve on the side, this massaged kale salad with apples and hearty farro salad with arugula are always hit.
Making Turkey Meatloaf Ahead
You guys, this easy turkey meatloaf is the ULTIMATE make-ahead recipe. You can prep the loaf in advance, bake it later, or cook the whole thing and simply reheat slices as you need them.
- Prepare the vegetable filling ahead: If you want a head start but prefer to bake the meatloaf fresh, cook the mushrooms, onion, garlic, herbs, and apple the day before. Let the mixture cool completely, then store it in an airtight container in the refrigerator. When you are ready to cook, mix it with the ground turkey, breadcrumbs, eggs, and seasonings, shape the loaf, add the glaze, and bake as directed.
- Assemble the loaf a day in advance: You can also assemble the full turkey meatloaf ahead of time. Shape the loaf on a parchment lined baking sheet, cover tightly, and refrigerate for up to 24 hours. When you are ready to bake, let it sit at room temperature while the oven preheats, add the glaze, and bake. Remember to add a few minutes to the cook time since it’s baking straight from the fridge.
Storage, Freezing, and Reheating Meatloaf
- To store – Let the turkey meatloaf cool to room temperature, then transfer leftovers to an airtight container. You can store it whole or sliced. Keep in the refrigerator for up to 4 days.
- Bake and freeze for later – For best results, freeze the meatloaf in slices. Once completely cool, slice and place the pieces in a single layer on a baking sheet to firm up, then transfer to a freezer safe bag or container with parchment between layers. Freeze for up to 3 months.
- Freeze before baking – Shape the meatloaf on a parchment lined sheet pan and freeze until firm. Wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator, unwrap, place on a lined baking sheet, add the glaze, and bake according to the recipe.
- To reheat – For the juiciest results, reheat in the oven. Place slices (or a partial loaf) in a baking dish, add a small splash of broth or water, cover with foil, and warm at 325 degrees F until heated through. Individual slices can also be reheated in the microwave in short bursts, covered, until hot. If reheating from frozen, thaw in the refrigerator overnight before warming.
More Easy Dinner Recipes
If you try making this Turkey Meatloaf Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Turkey Meatloaf Recipe
Ingredients
- 1½ tablespoons olive oil
- 2 small yellow onions, diced
- 1-2 teaspoons salt, divided
- 4 cloves garlic, minced
- 12 ounces mushrooms, finely chopped
- 4 teaspoons fresh herbs (sage, oregano, and thyme), minced
- 1 small apple, peeled, cored, and diced
- 2-3 tablespoons Worcestershire sauce
- 1½ teaspoons tomato paste
- 3 tablespoons low-sodium chicken broth, or water
- 2 pounds ground turkey, 93/7 recommended
- 1⅓ cups plain breadcrumbs
- 2 eggs, beaten
- ½ teaspoon freshly ground black pepper
- ⅓ cup ketchup
- 2 teaspoon Dijon mustard
- 2 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- Fresh thyme, to garnish
Instructions
- Preheat the oven to 350℉. Line a large rimmed baking sheet or jelly roll pan with parchment paper and set aside.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onion with a pinch of salt and cook until soft and translucent. Stir in 4 cloves of minced garlic and cook for about 1 minute.
- Add 12 ounces of finely chopped mushrooms, about 4 teaspoons of freshly minced herbs, and 1 small diced apple. Cook, stirring often, until the mushrooms release their liquid and most of it has evaporated, about 6 to 8 minutes. Stir in 2-3 tablespoons of Worcestershire sauce, 1½ teaspoons tomato paste, and 3 tablespoons chicken broth (or water), then remove from the heat.
- Spread the mixture on a plate or lined baking sheet and let it cool completely.
- In a large mixing bowl, combine 2 pounds of ground turkey, 1⅓ cups breadcrumbs, 2 eggs, a pinch of salt and black pepper. Gently mix with your hands until partially combined.
- Add the cooled vegetable mixture to the bowl and mix again until everything is evenly distributed, being careful not to overwork the meat.
- Transfer the turkey mixture to the prepared baking sheet and shape it into a loaf with your hands.
- In a small bowl, whisk together ⅓ cup ketchup, 2 teaspoons Dijon mustard, 2 tablespoons brown sugar, and 2 teaspoons of red wine vinegar. Brush about half of this glaze over the top and sides of the loaf with a pastry brush. Reserve the remaining glaze for later.
- Cover the meatloaf loosely with foil and bake for 35-40 minutes.
- Remove the foil, increase the oven temperature to 400℉, and brush the loaf with the remaining glaze. Bake for an additional 10-15 minutes, or until the internal temperature reaches 160 degrees F in the center.
- Let the meatloaf rest for 5-10 minutes before slicing and serving.
Notes
- Ground turkey: This recipe works best with 93 percent lean ground turkey. You can use a mix of 93 percent lean and 99 percent lean, but using only 99 percent lean may result in a dry meatloaf.
- Breadcrumb options: Use regular breadcrumbs, panko, or gluten free breadcrumbs.
- Gluten free: To keep the recipe gluten free, use gluten free breadcrumbs or almond meal and double check that your Worcestershire sauce, chicken broth, ketchup, and mustard are certified gluten free.
- Make ahead: You can cook the mushroom, onion, garlic, herb, and apple mixture up to 1 day in advance and store it in the refrigerator. Or assemble the full loaf, cover, and refrigerate for up to 24 hours before baking.
- Freezing: Bake and cool completely, then slice and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven with a splash of broth if needed.
- Mini meatloaves: For individual portions, scoop the mixture into a greased 12 cup muffin pan using a large scoop. Bake at 350 degrees F for 20 to 30 minutes, or until the centers reach 165 degrees F.
- Internal temperature: For food safety and the best texture, bake until the center reaches 160 degrees F, then rest before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made the turkey loaf twice now. First time was one big loaf; second, two smaller loafs. I always use wild rice cooked until it puffs a bit for the binder instead of bread crumbs when making a loaf with poultry meat. I loved Jessica’s glaze on the first one but had to return to my substandard glaze second time around because my spouse is fanatical about the tiniest bit of sugar. Too bad. And definitely take Jessica’s suggestion about mushrooms too. You’re the best Jessica!
Thanks for the best feedback and rating, Bill 🙂