Glazed Turkey Meatloaf with Ketchup Glaze

Turkey Meatloaf

This oven-baked turkey meatloaf is glazed with ketchup and cut into thick, tender slices. Sautéed onion and bell pepper add flavor without leaving the center watery, while egg and measured breadcrumbs help the loaf hold together. Shaping it on a sheet pan exposes the sides for light browning; a second layer of glaze gives the top its glossy finish. Serve with mashed potatoes and green beans for a classic dinner plate.

Servings: 6 | Prep: 20 minutes | Bake: About 50 to 60 minutes | Rest: 10 minutes

Ingredients for Turkey Meatloaf

• 2 pounds 93% lean ground turkey (about 900g)
• 1 tablespoon olive oil
• 1 cup finely diced yellow onion (about 150g)
• 1/2 cup finely diced green bell pepper (about 75g)
• 2 garlic cloves, minced
• 3/4 cup plain dry breadcrumbs (about 75g)
• 1 large egg
• 3/4 cup ketchup, divided (about 180g)
• 1 tablespoon Worcestershire sauce, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon Italian seasoning
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons finely chopped fresh parsley, plus more for serving if desired

Panko can replace the dry breadcrumbs in an equal volume for a slightly lighter texture. Do not add milk to this formula; the egg, ketchup, and cooked vegetables provide moisture for the measured breadcrumbs.

How to Make Turkey Meatloaf

1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line a rimmed sheet pan with parchment paper.
2. Cook the vegetables: Heat the olive oil in a medium skillet over medium heat. Cook the onion and bell pepper for 5 to 7 minutes, until softened and no liquid is pooling in the pan. Add the garlic for the final 30 seconds, until fragrant. Transfer to a plate and cool for about 5 minutes before mixing with the egg and turkey.
3. Make the glaze: Stir together 1/2 cup ketchup, the Dijon mustard, and 1 teaspoon Worcestershire sauce in a small bowl. Divide the glaze in half and reserve one portion for later.
4. Mix the meatloaf: In a large bowl, combine the breadcrumbs, egg, remaining 1/4 cup ketchup, remaining 2 teaspoons Worcestershire sauce, Italian seasoning, salt, pepper, parsley, and cooled vegetables. Add the turkey and fold gently just until evenly combined, with no dry breadcrumb patches. Stop mixing once the turkey is distributed; working it further can make the loaf tough.
5. Shape and glaze: Gently shape the mixture on the prepared pan into a domed loaf about 8 by 4 inches. Leave several inches of open pan around it, and do not pack the mixture tightly. Brush the top and upper sides with one portion of the glaze.
6. Bake: Bake uncovered for 35 to 40 minutes. Brush with the reserved glaze, then bake for about 15 to 20 minutes more. Begin checking the thickest center with an instant-read thermometer at 45 minutes total. The meatloaf is done at 165°F (75°C); total baking usually takes 50 to 60 minutes. The glaze should be glossy with slightly darkened edges, but color alone does not establish doneness.
7. Rest and slice: Rest the loaf for 10 minutes so it firms up and holds together when cut. Slice crosswise into 3/4- to 1-inch-thick portions and add more parsley if desired.

How to Keep Turkey Meatloaf Moist and Sliceable

Use 93% lean turkey when available, and cook the diced vegetables until they are no longer watery. Extra liquid can leave the center soft; baking past 165°F can dry out the turkey. Mixing the binder and seasonings before adding the meat also limits handling, while gentle shaping keeps the loaf from becoming densely packed.

A free-form loaf has more exposed surface to brown than one baked in a pan. For a more contained shape, use a 9-by-5-inch loaf pan, but expect less browned surface and possibly a longer bake. Check the center temperature rather than relying on the sheet-pan timing.

Serving and Leftovers

Serve thick glazed slices with mashed potatoes and green beans, or pair them with a simple green salad. One-Pot Tuscan White Beans make a heartier alternative side.

Cool leftovers promptly and refrigerate in an airtight container for 4 to 5 days. To reheat, cover slices with a small splash of water or broth and warm in a 325°F (165°C) oven until hot throughout. For a faster option, microwave covered slices in short intervals. Cold slices also work in a toasted meatloaf sandwich.

Nutrition

Approximate per serving (1/6 of the meatloaf): 360 calories, 33g protein, 16g fat, and 21g carbohydrates. Approximate per 100g cooked meatloaf: 180 calories, 16g protein, 8g fat, and 11g carbohydrates. Values vary with the ground turkey, ketchup, breadcrumbs, and finished loaf weight; side dishes are not included.