Turkey Meatloaf with Ketchup Glaze (Printable)
Moist turkey meatloaf finished with a tangy-sweet ketchup glaze. A lighter take on a classic comfort dish that feeds 6.
# What You Need:
→ Meat & Dairy
01 - 2 lbs ground turkey, 93% lean
02 - 1/2 cup whole milk
03 - 2 large eggs
→ Vegetables & Aromatics
04 - 1 cup finely chopped yellow onion
05 - 2 cloves garlic, minced
06 - 1/2 cup finely chopped celery
07 - 1/2 cup finely chopped carrots
08 - 2 tablespoons chopped fresh parsley
→ Binders & Seasonings
09 - 1 cup fresh breadcrumbs
10 - 1 1/2 teaspoons kosher salt
11 - 1/2 teaspoon freshly ground black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon smoked paprika
14 - 1 tablespoon Worcestershire sauce
→ Ketchup Glaze
15 - 1/2 cup ketchup
16 - 2 tablespoons brown sugar
17 - 1 tablespoon apple cider vinegar
18 - 1 teaspoon Dijon mustard
# How-To:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a skillet over medium heat, sauté onion, celery, and carrots for 4 to 5 minutes until softened. Add garlic and cook for 1 minute more. Remove from heat and cool slightly.
03 - In a large mixing bowl, whisk together eggs and milk. Stir in breadcrumbs and let soak for 2 minutes.
04 - Add sautéed vegetables, parsley, Worcestershire sauce, salt, pepper, thyme, and smoked paprika. Mix well.
05 - Add ground turkey and gently mix until just combined, avoiding overworking the mixture.
06 - Shape the mixture into a loaf on the prepared baking sheet, or spoon into a loaf pan and smooth the top.
07 - In a small bowl, combine ketchup, brown sugar, apple cider vinegar, and Dijon mustard.
08 - Spread half the glaze over the top of the meatloaf.
09 - Bake for 40 minutes. Remove from oven and spread remaining glaze over the top.
10 - Return to oven for 15 minutes, or until internal temperature reaches 165°F. Let rest for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The sautéed vegetables melt into the meat creating pockets of moisture that keep each bite succulent without adding extra fat.
- The tangy-sweet ketchup glaze caramelizes slightly on top, giving you that perfect edge piece with every serving.
02 -
- Overmixing the meat mixture will result in a dense, tough meatloaf, so use gentle hands and stop as soon as ingredients are incorporated.
- If using a leaner turkey like 99%, add an extra tablespoon of olive oil to the vegetable mixture to maintain moisture.
03 -
- Soaking the breadcrumbs in milk creates panade that works as insurance against a dry meatloaf, especially important when working with lean turkey.
- Always let your sautéed vegetables cool before adding them to the raw meat mixture or youll partially cook the eggs and get an uneven texture.