Juicy Turkey Meatloaf
Turkey meatloaf has a reputation for being dry, because ground turkey has far less fat than beef. This version fixes that with finely chopped mushrooms cooked down with the onion, which add moisture and a deep savoury flavour without making the loaf taste of mushrooms. A loaf pan supports the softer turkey mixture, and a ketchup, balsamic and honey glaze keeps the top tangy and sticky.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 1 hr 20 mins
- Rest
- 10 mins
- Total Time
- 1 hr 50 mins
- Servings
- 6 servings
How do you make Juicy Turkey Meatloaf?
Cook a chopped onion and 225 g finely chopped mushrooms until dry, then cool. Mix with 900 g ground turkey, 45 g panko soaked in 80 ml milk, an egg, tomato paste, Worcestershire sauce, thyme and sage. Press into a lined loaf pan, glaze with ketchup, balsamic vinegar and honey, and bake at 180°C (350°F) for 60-70 minutes, until the centre reaches 74°C (165°F). Rest 10 minutes.
- Total time
- 1 hr 50 mins
- Calories
- 352 per serving
- Protein
- 32 g
- Yield
- 6 servings
- Difficulty
- Easy
- Method
- Baking
Ingredients
Meatloaf
Glaze
Equipment
23 x 13 cm (9 x 5 inch) loaf pan · Parchment paper · Large frying pan · Large mixing bowl · Instant-read thermometer
Quick Directions
Prepare the pan
Heat the oven to 180°C (350°F).
Cook the mushrooms and onion
Heat the olive oil in a large frying pan over medium-high heat.
Make the meatloaf mixture
In a large bowl, soak the panko in the milk for 5 minutes.
Fill the pan and glaze
Press the mixture evenly into the lined pan and smooth the top.
Bake
Bake for 45 minutes.
Rest and slice
Carefully pour off any juices that have collected in the pan.
Step-by-Step Instructions
Follow these detailed steps to make the perfect juicy turkey meatloaf.
Prepare the pan
Heat the oven to 180°C (350°F). Line a 23 x 13 cm (9 x 5 inch) loaf pan with a strip of parchment paper that hangs over the two long sides, so you can lift the meatloaf out later.
Cook the mushrooms and onion
Heat the olive oil in a large frying pan over medium-high heat. Add the onion and mushrooms with a pinch of the salt and cook for 8-10 minutes, stirring often, until the mushrooms release their liquid and the pan is dry again. Add the garlic for 30 seconds, then spread the mixture on a plate to cool for 10 minutes.
Make the meatloaf mixture
In a large bowl, soak the panko in the milk for 5 minutes. Whisk in the egg, tomato paste, Worcestershire sauce, parsley, thyme, sage, the rest of the salt and the pepper, then stir in the cooled mushroom mixture. Add the ground turkey and mix gently with your hands just until evenly combined. The mixture will be softer than a beef meatloaf; that's normal.
Fill the pan and glaze
Press the mixture evenly into the lined pan and smooth the top. Stir the ketchup, balsamic vinegar, honey and mustard together, then spread half of the glaze over the top.
Bake
Bake for 45 minutes. Spread the remaining glaze over the top and bake for another 15-25 minutes, until an instant-read thermometer in the centre reads 74°C (165°F). Ground turkey must reach this temperature to be safe.
Rest and slice
Carefully pour off any juices that have collected in the pan. Rest the meatloaf in the pan for 10 minutes, then lift it out with the parchment and cut it into thick slices.
Recipe Tips
- Chop the mushrooms very finely, by hand or with a few pulses in a food processor, so they blend into the meat. Large pieces make the loaf crumbly.
- Cook the mushrooms until the pan is dry. Any liquid left in them ends up as a soggy loaf.
- Choose 93% lean ground turkey rather than 99% lean turkey breast mince, which has almost no fat and turns dry even with the mushrooms.
Variations
- Spinach and feta: swap the mushrooms for 150 g chopped fresh spinach, wilted and squeezed dry, and add 75 g crumbled feta. Reduce the salt to 1 tsp.
- Use the same recipe with ground chicken and bake to the same 74°C (165°F).
- Swap the honey in the glaze for maple syrup or brown sugar.
Nutrition (per serving)
| Calories | 352 |
|---|---|
| Protein | 32 g |
| Carbs | 20 g |
| Fat | 16 g |
| Saturated fat | 4.2 g |
| Fibre | 1.2 g |
| Sugar | 11 g |
| Sodium | 900 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 4 days.
- Freezer
- Freeze cooked slices, separated with parchment, for up to 3 months. Thaw overnight in the fridge.
- Reheat
- Reheat slices covered in the microwave or in a covered dish at 160°C (325°F) with a splash of water until hot to 74°C (165°F).
Juicy Turkey Meatloaf FAQs
What temperature should turkey meatloaf be cooked to?
Turkey meatloaf is done when the centre reaches 74°C (165°F) on an instant-read thermometer. That is higher than beef meatloaf, which is done at 71°C (160°F), because ground poultry needs the higher temperature to be safe.
How long does turkey meatloaf take to cook at 180°C (350°F)?
A 900 g (2 lb) turkey meatloaf in a 23 x 13 cm (9 x 5 inch) loaf pan takes 60-70 minutes at 180°C (350°F). Start checking the temperature at 60 minutes and take it out once the centre reads 74°C (165°F).
How do you keep turkey meatloaf moist?
Add moisture and a little fat back in: breadcrumbs soaked in milk, cooked-down mushrooms or grated vegetables, and 93% lean rather than extra-lean turkey. Then stop baking as soon as the centre hits 74°C (165°F) and rest it for 10 minutes before slicing.
Why is turkey meatloaf sometimes mushy?
Usually the vegetables were too wet or there was too much liquid. Cook mushrooms or onions until the pan is dry, squeeze grated vegetables well, and pour off the juices in the pan before resting. Resting for 10 minutes also firms the loaf.
Can I freeze turkey meatloaf?
Yes. Freeze cooked slices separated with parchment in an airtight container for up to 3 months. Thaw them overnight in the fridge and reheat until hot to 74°C (165°F).
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
