There’s something truly comforting about a good meatloaf, and this Delicious Turkey Meatloaf with Parmesan Recipe hits all the right notes. It’s juicy, flavorful, and just the right balance of hearty with a hint of fresh herbs and cheesy goodness that makes weeknight dinners feel a little more special.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Delicious Turkey Meatloaf with Parmesan Recipe
- Top Tip
- How to Serve Delicious Turkey Meatloaf with Parmesan Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Delicious Turkey Meatloaf with Parmesan Recipe
Why You'll Love This Recipe
I’ve made my fair share of turkey meatloaves, but this particular recipe with Parmesan always steals the show. It’s packed with flavor but keeps that classic meatloaf tenderness, and the little Parmesan kick makes it uniquely delicious every time.
- Perfectly moist: The mix of chicken broth and sautéed onions keeps the turkey from drying out, which can be a challenge with lean meats.
- Flavor-packed: Parmesan cheese and Worcestershire sauce add depth without overpowering the other ingredients.
- Easy to customize: A simple base that you can tweak with your favorite herbs or sauces for your own spin.
- Family-friendly: It has that classic comfort-food vibe that both kids and adults love.
Ingredients & Why They Work
Every ingredient in this Delicious Turkey Meatloaf with Parmesan Recipe plays a thoughtful role, from moisture to flavor to texture. Here’s why I choose each one and some handy tips for shopping or prepping.
- Olive oil: Used for sautéing onions and brushing the loaf for a golden crust—don’t skip it, it really enhances flavor and keeps things moist.
- Yellow onion: Adds sweetness and a tender bite; finely chopping helps it blend perfectly into the meatloaf.
- Garlic: Just the right punch to brighten flavors without overwhelming the dish.
- Bread crumbs: They hold everything together and soak up the chicken broth for a juicy texture. Homemade or store-bought both work well.
- Chicken broth: The secret ingredient for moisture—skip it and the meatloaf feels a bit dry.
- Parmesan cheese: Adds a nutty, umami richness that sets this turkey meatloaf apart from the usual.
- Worcestershire sauce: Gives a subtle tangy depth that complements both turkey and Parmesan perfectly.
- Ketchup: Mixed in and brushed on top—it’s the classic meatloaf glaze that brings sweetness and moisture.
- Dijon mustard: Adds a subtle sharpness to balance the richness.
- Fresh parsley: Brightens up the flavor and adds a fresh herbal note—plus it looks lovely as a garnish.
- Dried thyme: Earthy and aromatic, this herb blends beautifully into the mix.
- Egg & egg yolk: These bind everything without making the meatloaf too dense.
- Salt & pepper: Essential for seasoning; feel free to adjust saltiness to your taste.
- Ground turkey: The lean protein star of this recipe; I recommend 93% lean to keep it juicy but not greasy.
Make It Your Way
I love how flexible this Delicious Turkey Meatloaf with Parmesan Recipe is. You can easily swap in different herbs, change up the glaze, or even add little extras like chopped veggies to mix things up. It’s all about making it your own while keeping that delicious foundation intact.
- Variation: One time, I stirred in some finely diced bell peppers and mushrooms for extra texture — it added a lovely earthiness without overwhelming the Parmesan flavor.
- Make it spicy: Add a pinch of red chili flakes or some hot sauce to the mix if you like a bit of heat.
- Gluten-free: Swap bread crumbs for gluten-free breadcrumbs or even crushed gluten-free crackers, just watch moisture levels.
Step-by-Step: How I Make Delicious Turkey Meatloaf with Parmesan Recipe
Step 1: Sauté the aromatics to build flavor
Start by heating 1 tablespoon of olive oil over medium-high heat. Toss in the finely chopped yellow onion and sauté until it turns golden—about 5 minutes. This step is key for sweetness and depth. Add the minced garlic last, letting it cook just 30 seconds to avoid burning. This simple step makes a huge difference in flavor, trust me.
Step 2: Combine breadcrumbs and broth
While your onion mixture cools, stir together the bread crumbs and chicken broth in a large bowl. The broth softens the bread crumbs, creating a base that holds the meatloaf together without drying out. Add the cooled onion-garlic mix to this bowl and pop it into the fridge for about 15 to 20 minutes to chill—that helps when you combine everything later.
Step 3: Mix in cheeses, herbs, and seasonings
After chilling, add the Parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, Dijon mustard, chopped parsley, dried thyme, egg, egg yolk, and salt and pepper to taste. Mix them well until everything feels evenly combined. This is where all the savory notes come together beautifully.
Step 4: Add ground turkey and shape the loaf
Time to get your hands in—add the ground turkey and mix gently but thoroughly. I find using my hands is the best way to evenly distribute all the ingredients without overworking the meat, which can make the loaf tough. Shape the mixture into a 9 by 4-inch loaf on your prepared baking sheet. Then brush the entire top with the remaining olive oil to help it brown nicely.
Step 5: Bake and glaze to perfection
Bake at 375°F for 45 minutes. Then, pull it out and brush the top with the remaining ketchup—this glaze caramelizes during the last bake to add that classic sweet tang and shine. Return the loaf to the oven and bake another 10 to 20 minutes until the internal temperature hits 165°F. I like to check the temperature in a few spots to be sure it’s cooked evenly. Let it rest for 5 minutes before slicing; it keeps the juices locked in.
Top Tip
Over the years, I’ve learned a few tricks that really elevate this turkey meatloaf, making sure it comes out juicy, flavorful, and perfectly textured every single time.
- Don’t skip sautéing the onions: This brings out their sweetness and mellows any sharpness, making your meatloaf taste richer and more complex.
- Chill the breadcrumb mixture: Letting it cool in the fridge helps the fat from the olive oil solidify slightly, which keeps the texture just right.
- Use a meat thermometer: It’s the only foolproof way to know your turkey meatloaf is safe and perfectly cooked without drying out.
- Handle the meat gently: Overmixing can make the meatloaf dense; a light touch keeps it tender and delicious.
How to Serve Delicious Turkey Meatloaf with Parmesan Recipe
Garnishes
I always sprinkle a bit of freshly chopped parsley over the sliced meatloaf—just enough to add a pop of color and fresh herbal brightness. Sometimes, a light drizzle of extra ketchup or a smear of grainy mustard on the side adds a nice zing.
Side Dishes
This meatloaf pairs beautifully with creamy mashed potatoes or a buttery polenta for a comforting meal. A side of roasted green beans or a crisp mixed greens salad balances it out with freshness and crunch. I also love steamed broccoli or garlic sautéed spinach to round out the plate.
Creative Ways to Present
For a cozy family dinner, I’ve served slices of this meatloaf over a bed of cheesy grits, topped with a sprinkling of Parmesan and a drizzle of pan gravy. At holidays, lining slices on a warm platter with parsley and roasted cherry tomatoes makes for a colorful, elegant presentation everyone appreciates.
Make Ahead and Storage
Storing Leftovers
I always store leftovers tightly wrapped in plastic wrap or an airtight container in the fridge. Turkey meatloaf holds its moisture well and stays tasty up to 3-4 days—a perfect option for quick lunches or easy dinners later in the week.
Freezing
This recipe freezes beautifully. I slice the meatloaf first, then layer the slices between parchment paper in a freezer-safe container or bag. It keeps for up to 3 months and thaws overnight in the fridge when you’re ready to enjoy it.
Reheating
To reheat, I cover slices loosely with foil and warm them in a 350°F oven for about 15 minutes until heated through. Microwaving works too but oven reheating keeps the texture and flavor way better.
Frequently Asked Questions:
Absolutely! Ground chicken can be substituted using the same amount. Keep in mind it’s a bit lighter in flavor, so you might want to boost the seasoning slightly or add an extra tablespoon of Parmesan to keep that savory depth.
Use a meat thermometer inserted into the center of the loaf. When it reads 165°F, your meatloaf is safe to eat and perfectly cooked. Checking multiple spots helps ensure even cooking.
Yes! Just swap the bread crumbs for gluten-free bread crumbs or crushed gluten-free crackers. Make sure to adjust the moisture if needed, since gluten-free options can absorb liquids differently.
The best way is to reheat in an oven covered with foil at 350°F for about 15 minutes to keep it moist and flavorful. Microwaving works for a quick fix but can make it a bit chewy.
Final Thoughts
Every time I make this Delicious Turkey Meatloaf with Parmesan Recipe, it feels like a warm hug on a plate, and I hope you’ll find it just as satisfying. It’s one of those recipes that makes weeknights easier but special, and it’s always a crowd-pleaser in my house. Give it a try—you might just find your new dinner favorite.
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Delicious Turkey Meatloaf with Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This delicious and moist turkey meatloaf features a blend of lean ground turkey, sautéed onions and garlic, bread crumbs soaked in chicken broth, Parmesan cheese, and a flavorful mix of herbs and condiments. Baked to perfection and topped with a tangy ketchup glaze, this classic comfort food is perfect for a hearty family dinner.
Ingredients
Meatloaf Mixture
- 1 ½ tablespoon olive oil, divided
- 1 ¼ cups finely chopped yellow onion (1 medium)
- 1 tablespoon minced garlic (3 cloves)
- ¾ cup bread crumbs (homemade or store-bought)
- ⅓ cup low-sodium chicken broth
- ½ cup (1.4 oz) finely shredded Parmesan cheese
- 1 ½ tablespoon Worcestershire sauce
- ⅓ cup + 1 tablespoon ketchup, divided
- 1 tablespoon Dijon mustard
- 3 tablespoon chopped fresh parsley, plus more for garnish
- ½ teaspoon dried thyme
- 1 large egg
- 1 large egg yolk
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 lbs 93% lean ground turkey
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with aluminum foil and spray with non-stick cooking spray or line with parchment paper to prevent sticking.
- Sauté Onions and Garlic: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the finely chopped onion and sauté until slightly golden brown, about 5 minutes. Then add the minced garlic and sauté for an additional 30 seconds.
- Mix Bread Crumbs and Broth: While onions cool, combine the bread crumbs and low-sodium chicken broth in a large mixing bowl. Stir well to moisten the bread crumbs.
- Combine Onion Mixture: Add the cooled onion and garlic mixture to the bread crumb mixture, stir to combine, then refrigerate for 15 to 20 minutes to cool completely.
- Add Remaining Ingredients: To the cooled mixture, add Parmesan cheese, Worcestershire sauce, 1 tablespoon ketchup, Dijon mustard, chopped parsley, dried thyme, egg, egg yolk, salt, and black pepper. Stir thoroughly until blended well.
- Incorporate Ground Turkey: Add the ground turkey to the mixture. Using your hands, gently toss and mix everything until just combined. Avoid overmixing to keep the meatloaf tender.
- Shape Meatloaf: Shape the mixture into a 9 by 4-inch loaf on the prepared baking sheet. Brush the top with the remaining ½ tablespoon olive oil.
- Bake Initial Stage: Bake the meatloaf in the preheated oven for 45 minutes.
- Add Ketchup Glaze and Continue Baking: Remove the meatloaf from the oven and brush the top with the remaining ⅓ cup ketchup. Return to the oven and bake until the internal temperature reaches 165 degrees Fahrenheit, about 10 to 20 minutes longer. Use a meat thermometer to check the temperature in three different areas of the loaf.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 minutes to allow juices to redistribute. Sprinkle with additional chopped parsley (about ½ tablespoon) for garnish, then cut into slices and serve warm.
Notes
- You can also use panko bread crumbs. Use ¾ cup plus 3 tablespoons since they are lighter and absorb less moisture than standard bread crumbs.
- Make sure not to overmix the meat to keep the meatloaf tender and moist.
- If you prefer a spicier glaze, add a dash of hot sauce or cayenne pepper to the ketchup before brushing it on.
- Use a meat thermometer to accurately check doneness to ensure safety and prevent overcooking.
- Letting the meatloaf rest before slicing helps retain its juices and improves texture.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg

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