Turkey Meatloaf with Ketchup (Printable)

Moist turkey loaf topped with tangy ketchup glaze for an easy, comforting meal.

# What You Need:

→ Meat & Eggs

01 - 2 lbs 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 plain 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:

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.
03 - Form the mixture into a loaf shape on the baking sheet or press it into the loaf pan.
04 - Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl.
05 - Spread half of the ketchup glaze evenly over the top of the loaf.
06 - Bake the meatloaf for 40 minutes in the preheated oven.
07 - Remove from oven and spread the remaining glaze evenly over the loaf.
08 - Return to oven and bake an additional 15 minutes, or until the internal temperature reaches 165°F and the top is caramelized.
09 - Remove the meatloaf from the oven and let rest for 10 minutes before slicing.

# Expert Tips:

01 -
  • Ground turkey keeps it lighter without sacrificing that comforting, nostalgic meatloaf feeling.
  • The glaze caramelizes during the second bake, creating a sticky-sweet crust that tastes nothing like a diet meal.
  • It comes together in 15 minutes of prep, then the oven does the work while you handle everything else.
  • Leftovers make the best sandwiches, and the meatloaf actually slices neatly the next day.
02 -
  • Overmixing the meat mixture is the number one mistake; it makes the meatloaf compact and rubbery, so mix just until everything is barely combined.
  • A meat thermometer is essential—it takes the guesswork out of doneness and prevents dry overcooked meatloaf.
  • The two-stage glaze matters; the first coat absorbs into the surface, and the second caramelizes into a proper crust.
03 -
  • If you prefer a spicier glaze, add a pinch of cayenne or a few dashes of hot sauce to the ketchup mixture.
  • For extra savory depth, swap in half the breadcrumbs for grated Parmesan, and add fresh parsley or Italian seasoning to the meat base.

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