This turkey meatloaf takes just 10 minutes to prepare and will have you coming back for seconds or thirds. A lean alternative to beef, it’s flavored with Parmesan, oregano, basil and garlic for a flavorful, comforting meal.
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Original content posted February 2013. Updated January 2021.
What is the best turkey meatloaf recipe? This one. The recipe has been a favorite in our home since 2006 when it was first shared by a friend. The aroma from the oven fills the kitchen and makes everyone look forward to dinner. My husband often requests this meatloaf—it’s comfort food at its best.
This meatloaf is simple enough for weeknights yet special enough for a Sunday dinner. One helpful trick is to assemble the loaf earlier in the day and refrigerate it on the baking pan until you’re ready to bake. When dinner time comes, slide it into the oven for one hour and 15 minutes.
I prefer a free-form loaf on a parchment-lined baking sheet rather than a loaf pan. This approach makes cleanup easier and creates crispy edges—the part our family loves most. If you prefer a more traditional shape, you can bake the mixture in a greased loaf pan instead.
How Long Does Turkey Meatloaf Cook?
This meatloaf bakes at 400°F for about 1 hour and 15 minutes. If you assemble ahead and refrigerate, simply bake straight from the fridge for the same time. Always check doneness with an instant-read thermometer — ground turkey should reach 165°F (74°C) at the center.
How to Keep Turkey Meatloaf Moist
The key to a moist turkey meatloaf is gentle handling. Mix the ingredients just until combined — overworking the meat will make the loaf dense and dry. After baking, allow the meatloaf to rest for 10 to 15 minutes before slicing so the juices redistribute and you avoid dry slices.
What to Serve with Turkey Meatloaf
This meatloaf pairs well with classic comfort sides: mashed potatoes, green bean casserole, cheesy corn casserole, or cheesy hash brown potatoes. Leftovers are also excellent pan-fried, topped with cheese, and served in a sandwich for an easy, hearty lunch.
How to Make This Turkey Meatloaf
[1] Preheat oven to 400°F (200°C).
[2] In the bowl of a mixer or a large bowl, combine the following ingredients through the garlic powder (see ingredients list below).
[3] Mix on low speed or stir by hand until just combined. Tip: stop mixing when the ingredients form one cohesive mixture—do not overmix.
[4] Shape the mixture into a loaf on a parchment-lined baking sheet. Spread the remaining ketchup over the top if desired.
[5] Bake at 400°F for 1 hour and 15 minutes, or until the center reaches 165°F. Let rest 10–15 minutes before slicing.
How to Reheat Turkey Meatloaf
Reheat slices gently to preserve moisture. You can warm slices in the microwave, or bake covered with foil at 350°F until heated through. For a crispier finish, pan-fry slices briefly and top with cheese for sandwiches.
If you tried this turkey meatloaf or another recipe, please share your thoughts in the comments — feedback is always appreciated.
Turkey Meat Loaf
10 mins
1 hr 15 mins
1 hr 25 mins
Ingredients
- 2 pounds 93/7 ground turkey
- 1/2 cup quick-cooking oats
- 1/2 cup dried bread crumbs
- 1 egg lightly beaten
- 1/2 cup ketchup
- 1/4 cup chopped parsley
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried oregano
- 3 tablespoon Worcestershire sauce
- 2 tablespoon soy sauce
- 2 teaspoon dried basil
- 1 teaspoon garlic powder
- 1/2 cup ketchup (for topping)
- additional ketchup and grated Parmesan cheese if desired
Instructions
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Preheat oven to 400°F (200°C).
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In a large bowl or the bowl of an electric mixer, combine ground turkey, oats, bread crumbs, beaten egg, 1/2 cup ketchup, parsley, Parmesan, oregano, Worcestershire sauce, soy sauce, basil and garlic powder.
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Mix on low speed or fold by hand until just combined. Tip: stop when the ingredients form a single mixture—overmixing makes the loaf tough.
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Form the mixture into a loaf on a parchment-lined baking sheet. Spread the remaining 1/2 cup ketchup over the top if desired.
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Bake 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). Let rest 10–15 minutes before slicing.
Nutrition
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Carbohydrates: 10g
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Protein: 26g
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Fat: 19g
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Sodium: 873mg
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Sugar: 9g