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
Scale
Meatloaf Mixture
- 1 1/2 Tbsp olive oil, divided
- 1 1/4 cups finely chopped yellow onion (1 medium)
- 1 Tbsp minced garlic (3 cloves)
- 3/4 cup bread crumbs (homemade or store-bought)
- 1/3 cup low-sodium chicken broth
- 1/2 cup (1.4 oz) finely shredded Parmesan cheese
- 1 1/2 Tbsp Worcestershire sauce
- 1/3 cup + 1 Tbsp ketchup, divided
- 1 Tbsp Dijon mustard
- 3 Tbsp chopped fresh parsley, plus more for garnish
- 1/2 tsp dried thyme
- 1 large egg
- 1 large egg yolk
- 1 tsp salt
- 1/2 tsp 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 1/2 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 1/3 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 1/2 tablespoon) for garnish, then cut into slices and serve warm.
Notes
- You can also use panko bread crumbs. Use 3/4 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
