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I’m excited to share my favorite healthy meatloaf recipe with you! This easy turkey meatloaf is a game-changer. It’s perfect for anyone who loves comfort food but doesn’t want the guilt. I used lean ground turkey to make it.
My secret? I sautéed onions and garlic with spices. These add a lot of flavor. Then, I put a sweet and tangy glaze on top. This makes the meatloaf even better.
This recipe makes two loaves. So, you can freeze one for later!
Ready to try this delicious, lean protein-packed meal? Let’s get cooking!
Exact Ingredients List (+ Possible Substitutes)
I love making this turkey meatloaf recipe. It’s full of flavor and easy to make. Here’s what you’ll need:
- 2 pounds ground turkey (93/7)
- 3/4 cup Italian seasoned breadcrumbs
- 1 medium yellow onion, minced
- 3 cloves garlic, minced
- 2 large eggs
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 1 1/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
For the glaze ingredients:
- 2/3 cup ketchup
- 1/3 cup dark brown sugar
- 1 1/2 tablespoons apple cider vinegar
- 1/2 teaspoon Dijon mustard
Don’t have everything on hand? No worries! Try these substitutes:
- Ground chicken instead of turkey
- Panko or crushed crackers for breadcrumbs
- Honey in place of brown sugar
- White vinegar instead of apple cider vinegar
With these ingredients, you’re all set to create a delicious turkey meatloaf that’s sure to impress!
Instructions
Let’s start making the meatloaf. First, I heat my oven to 350°F. While it gets hot, I mix ketchup, brown sugar, vinegar, and mustard for a tasty glaze.
Then, I cook onions and garlic in olive oil until they’re soft. In a big bowl, I mix salt, pepper, paprika, thyme, Worcestershire sauce, mustard, eggs, and some glaze. This mix makes our meatloaf tasty.
Next, I add sautéed onions, ground turkey, and breadcrumbs to the mix. I mix it all with my hands. This makes sure everything is mixed well for great flavor.
I shape the mix into two loaves on a baking sheet lined with paper. I cover the tops with the rest of the glaze. This makes the meatloaf moist and tasty.
I bake the meatloaves for about 45 minutes. They should be at 160°F inside when done. After baking, I let them rest for 10-15 minutes. This makes the meatloaf easier to cut and more juicy.
“The secret to a great turkey meatloaf is in the seasoning and proper baking time.”
Tips, Tricks & Storing
I’ve got some great meatloaf cooking tips to share! Use ground turkey with 8-10% fat for the juiciest results. Chop onions and mushrooms fine before mixing them in. This makes the meatloaf moist and tasty. Let it rest before you slice it for easy serving.
Here’s a handy trick: use a food processor to chop mushrooms super fine. Form your meatloaf on a baking sheet for easy cleanup. Always check if it’s done with a meat thermometer. It should read 165°F at the center.
Storing meatloaf is easy. Put leftovers in the fridge for up to 4 days. If you need to store it longer, freeze it for up to 3 months. When you want to eat it again, thaw it in the fridge overnight.
Reheating meatloaf is simple. Preheat your oven to 300°F. Put the thawed meatloaf in an oven-safe dish. Heat it until it’s hot all the way through. This way, your meatloaf stays moist and tastes great, just like new!
“A well-stored meatloaf is like a gift to your future self – ready to enjoy at a moment’s notice!”
Recipe Variations & Serving Suggestions
I love trying new things with meatloaf. Adding chopped mushrooms or zucchini makes it tasty and moist. Sometimes, I use rosemary or sage instead of usual herbs. And, I like to use BBQ sauce for a tangy glaze.
For side dishes, I always go for classics like mashed potatoes or mac and cheese. But, for a healthier option, I choose mashed sweet potatoes or cauliflower. I also like to add some greens with sautéed green beans or roasted carrots.
Don’t throw away leftovers! Meatloaf is great for sandwiches the next day. Just slice it thin, add your favorite toppings, and enjoy a quick, tasty lunch. With these ideas, you can enjoy this dish in many ways all week.