Turkey Meatloaf with Ketchup (Printer-friendly)

Flavorful turkey loaf glazed with tangy ketchup, seasoned with herbs and spices for a comforting meal.

# What You'll Need:

→ Meat & Eggs

01 - 2 pounds ground turkey
02 - 2 large eggs

→ Vegetables & Aromatics

03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 celery stalk, finely chopped
06 - 1 medium carrot, grated

→ Binders & Seasonings

07 - 1 cup breadcrumbs
08 - 1/3 cup milk
09 - 2 tablespoons Worcestershire sauce
10 - 1 1/2 teaspoons salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon dried thyme

→ Ketchup Glaze

13 - 1/2 cup ketchup
14 - 2 tablespoons brown sugar
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon Dijon mustard

# How to Prepare:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, gently mix ground turkey, eggs, onion, garlic, celery, carrot, breadcrumbs, milk, Worcestershire sauce, salt, pepper, and thyme until just combined. Avoid overmixing.
03 - Form the mixture into a loaf shape on the prepared baking sheet or press into the loaf pan.
04 - In a small bowl, whisk ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth.
05 - Spread half of the glaze evenly over the top of the meatloaf.
06 - Bake for 40 minutes, then remove from oven.
07 - Spread the remaining glaze over the meatloaf and bake for an additional 15 minutes or until internal temperature reaches 165°F and the surface is caramelized.
08 - Allow the meatloaf to rest for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It comes together in under 20 minutes of actual work, then the oven does the thinking for you.
  • Turkey stays impossibly moist because of the milk and eggs—no dry, dense loaf here.
  • The tangy-sweet glaze tastes like someone fussed for hours, but it's honestly just four ingredients whisked together.
  • Leftovers become incredible sandwiches the next day, better than the first meal.
02 -
  • Do not overmix the meat mixture—I learned this by making dense, rubbery meatloaf one too many times before realizing gentle combining was the key to tenderness.
  • The second coat of glaze in the last 15 minutes makes all the difference between flat-tasting and restaurant-quality caramelization.
  • Turkey meatloaf holds moisture best when you use the full 1/3 cup milk—don't try to reduce it thinking you're being healthier, because dry meatloaf is nobody's favorite.
03 -
  • If your glaze starts to burn before the meatloaf is cooked through, cover the top loosely with foil for the last few minutes—it'll keep cooking while the glaze stops darkening.
  • A meat thermometer is your best friend here; turkey can look done on the outside while still being slightly soft inside, so trust the temperature over your eyes.

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