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This easy Turkey Meatloaf Recipe is tender, juicy and packed with finely chopped vegetables and rolled oats. Mushrooms add moisture without making the meatloaf taste mushroomy, while a sweet and tangy glaze gives every slice classic comfort food flavor.

My Ground Turkey Meatloaf is easy enough for a busy weeknight but still has everything you want from a cozy meatloaf dinner. The vegetables practically disappear into the loaf, the oats help hold everything together and the double layer of glaze makes it extra flavorful.

Turkey meatloaf with three slices on a white platter with parsley.

Table of Contents

Kellie’s Note
Your New Favorite Dinner

I grew up eating meatloaf dinners and I love a good meatloaf. But back then it was made with ground beef and I remember it swimming in its own juices, a little heavy, not light at all. 

So, I decided to lighten it up a little bit by making a turkey meatloaf recipe that’s still glazed with the wonderfully, tangy sauce that my mom used to make. I mean, why change a good thing. 

This ground Turkey Meatloaf recipe is simple and easy to make for busy weeknights. It’s packed with flavor, tender, juicy and loaded with fresh veggies. That’s right, packed with that are virtually undetectable by my veggie hating kids.

The vegetables and oats keep it moist, tender and so juicy. You’re going to love this one and so will your kids.

Why You Will Love This Turkey Meatloaf Recipe

  • Juicy and tender instead of dry
  • Packed with finely chopped vegetables
  • Made with rolled oats instead of breadcrumbs
  • Easy to prep ahead for busy weeknights
  • Finished with a sweet and tangy double glaze
  • Family friendly and perfect with classic comfort food sides

Ingredients for Turkey Meatloaf

  • Ground Turkey – Use ground turkey that is not extra lean for a juicier, more flavorful meatloaf.
  • Mushrooms – Chop them very finely so they practically disappear while adding moisture and savory flavor.
  • Onion and Carrots – Add natural sweetness, moisture and extra vegetables.
  • Garlic – Adds savory flavor to the vegetable mixture.
  • Rolled Oats – Help bind the meatloaf and keep it from falling apart. Use old-fashioned rolled oats, not instant or quick-cooking oats.
  • Egg – Helps hold the meatloaf together.
  • Worcestershire Sauce – Adds deep savory flavor.
  • Tomato Paste – Adds richness and concentrated tomato flavor.
  • Herbs de Provence – Gives the meatloaf an easy blend of herby flavor.
  • Fresh Parsley – Adds freshness to the meatloaf mixture.
  • Ketchup – Forms the base of the glaze.
  • Cider Vinegar – Adds tanginess to balance the sweetness.
  • Brown Sugar – Sweetens the glaze and helps it caramelize as the meatloaf bakes.

Ingredient Notes and Substitutions

  • Avoid extra-lean turkey. Turkey with a little more fat will give you a more tender, juicy meatloaf.
  • No mushrooms? Finely chopped, peeled eggplant can be substituted for the mushrooms.
  • Use rolled oats. Old-fashioned rolled oats work best. Skip instant oats, quick-cooking oats and steel-cut oats.
  • Breadcrumb option. I originally made this recipe with panko breadcrumbs before switching to rolled oats for a heartier texture.
Ingredients for turkey meatloaf, ground turkey, onion, garlic, oats, carrots, mushrooms, tomato paste, seasoning

How to Keep Turkey Meatloaf Moist

Turkey is leaner than beef, so a few simple tricks make a big difference when you want juicy meatloaf.

  • Add finely chopped mushrooms. They release moisture as they cook and practically disappear into the meatloaf.
  • Use ground turkey that is not extra lean. A little fat helps prevent the meatloaf from drying out.
  • Do not overmix. Mix just until the ingredients are combined so the meatloaf stays tender.
  • Use rolled oats and egg. They help hold the mixture together and keep the meatloaf from becoming crumbly.
  • Let it rest. Give the meatloaf about 10 minutes to rest before slicing so the juices stay in the loaf.

How to Make Turkey Meatloaf

  1. Cook the onion. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until it begins to soften.
  2. Add the vegetables. Stir in the mushrooms and cook for 2 minutes. Add the carrots, garlic and Herbs de Provence and cook for another minute.
  3. Build the flavor. Stir in the Worcestershire sauce and tomato paste. Cook for 1 minute, remove from the heat and cool completely.
  4. Mix the meatloaf. Gently combine the ground turkey, cooled vegetables, egg, oats, parsley, salt and pepper. Do not overmix.
  5. Shape. Form the mixture into an even loaf in a baking dish.
  6. Glaze. Whisk together the ketchup, cider vinegar and brown sugar. Spoon some of the glaze over the meatloaf.
  7. Bake. Bake at 350°F for 30 minutes.
  8. Glaze again. Spoon more glaze over the meatloaf and bake for another 10 to 15 minutes, or until the center reaches 165°F.
  9. Rest. Tent with foil and rest for 10 minutes before slicing.
ingredients for turkey meatloaf in a mixing bowl
turkey meatloaf in a white baking dish before cooking.
easy turkey meatloaf in a baking dish after cooking in the oven.

How Long To Cook Meatloaf

Bake Turkey Meatloaf at 350°F until an instant-read thermometer inserted into the center reaches 165°F. Cooking time will vary depending on the size and thickness of the loaf, so always use the internal temperature as your final doneness cue.

Let the meatloaf rest for 10 minutes before slicing so the juices can redistribute and the loaf holds together.

Kellie’s Tips for the Best Turkey Meatloaf

  • Chop the mushrooms very finely so they blend into the ground turkey.
  • Use pre-cut matchstick carrots to save prep time, then chop them into smaller pieces.
  • Use old-fashioned rolled oats rather than instant, quick-cooking or steel-cut oats.
  • Let the cooked vegetable mixture cool before mixing it with the turkey.
  • Mix the meatloaf gently and only until combined.
  • Shape the loaf evenly so it cooks at the same rate throughout.
  • Use an instant-read thermometer instead of relying only on cooking time.
  • Rest the meatloaf for 10 minutes before slicing.
  • Save extra glaze for serving if desired.
Turkey Meatloaf on a white platter.

Turkey Meatloaf Variations

  • Use eggplant instead of mushrooms. Finely chop peeled eggplant and use it in place of the mushrooms.
  • Use panko instead of oats. Panko breadcrumbs can be used if you prefer a more traditional meatloaf binder.
  • Add bell pepper. Finely chopped bell pepper works well with the other vegetables.
  • Make mini meatloaves. Divide the mixture into smaller loaves for individual portions. Cooking time will be shorter, so check the internal temperature early.
  • Use the slow cooker. If you prefer a hands-off cooking method, link to your Slow Cooker Meatloaf recipe here.
Turkey meatloaf slices on a plate with mashed potatoes and green beans

What to Serve With Turkey Meatloaf

This Ground Turkey Meatloaf is pure comfort food, so I love serving it with creamy mashed potatoes and a simple vegetable.

A few of my favorite sides are:

Leftover meatloaf is also fantastic sliced for meatloaf sandwiches the next day.

Make Ahead Turkey Meatloaf

Turkey Meatloaf is a great make-ahead dinner.

Prepare and shape the meatloaf as directed, then cover it tightly and store it in the refrigerator for up to 2 days before baking.

When you are ready to cook it, add the glaze and bake according to the recipe. Because the meatloaf will be cold from the refrigerator, check the internal temperature rather than relying only on cooking time.

turkey meatloaf ready to be served with a plated meatloaf dinner with mashed potatoes and green beans.

How to Store Turkey Meatloaf

Store leftover turkey meatloaf in an airtight container in the refrigerator for up to 3 to 4 days.

Can You Freeze Turkey Meatloaf?

Yes. Let the cooked meatloaf cool completely, then wrap the loaf or individual slices tightly and place them in a freezer-safe container.

Freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Freezing individual slices makes it easy to reheat only what you need.

How to Reheat Turkey Meatloaf

To keep leftover turkey meatloaf from drying out, place the slices in a baking dish with a small splash of broth or water. Cover and warm in a 350°F oven until heated through.

For a quick lunch, individual slices can also be reheated in the microwave.

Turkey Meatloaf Recipe

5 from 2 votes
By Kellie
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour
Servings: 8 servings
Turkey Meatloaf on a white platter sliced ready to serve.
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The BEST Turkey Meatloaf Recipe made with ground turkey, finely chopped vegetables and rolled oats, then topped with a sweet and tangy double glaze. Tender, juicy and packed with flavor.

Equipment

Ingredients 

  • 1 tablespoon olive oil
  • 1 1/2 cups diced onion
  • 1 cup button mushrooms, finely chopped (almost to a minuscule size)
  • 1 cup matchstick carrots, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Herbs De Provence
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 3/4 cup Rolled Oats, I use Bob’s Red Mill
  • 2 tablespoons fresh chopped parsley
  • 1 egg, lightly beaten
  • 1 pound ground turkey, not extra lean
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ketchup
  • 1/2 cup cider vinegar
  • 2/3 cup brown sugar

Instructions 

  • Preheat the oven to 350°F.
  • Heat the olive oil in a small sauté pan over medium-high heat. Add the onion and cook for about 2 minutes, or until it begins to soften.
  • Add the mushrooms and cook for another 2 minutes. Stir in the carrots, garlic and Herbs de Provence and cook for 1 minute.
  • Stir in the Worcestershire sauce and tomato paste. Cook for 1 minute, then remove the pan from the heat and cool completely.
  • In a large bowl, gently combine the ground turkey, cooled vegetable mixture, egg, rolled oats, parsley, salt and pepper. Do not overmix.
  • Shape the turkey mixture into an even loaf in a baking dish.
  • Whisk together the ketchup, cider vinegar and brown sugar. Spoon some of the glaze over the meatloaf, reserving the remaining glaze.
  • Bake at 350°F. During baking, brush the meatloaf with another layer of glaze. Continue cooking until an instant-read thermometer inserted into the center reaches 165°F.
  • Remove the meatloaf from the oven, tent loosely with foil and let it rest for 10 minutes before slicing.
  • Serve with additional glaze, if desired.

Video

Notes

  • Bake the meatloaf at 350°F.
  • Turkey Meatloaf can be assembled, covered and refrigerated for up to 2 days before baking.
  • Use ground turkey that is not extra lean for the best texture.
  • Use old-fashioned rolled oats, not instant, quick-cooking or steel-cut oats.
  • Finely chop the mushrooms so they blend into the meatloaf.
  • Do not overmix the turkey mixture or the meatloaf can become dense.
  • Cook until an instant-read thermometer inserted into the center reaches 165°F.
  • Rest for 10 minutes before slicing.

Nutrition

Serving: 1g, Calories: 317kcal, Carbohydrates: 46g, Protein: 22g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 68mg, Sodium: 569mg, Potassium: 707mg, Fiber: 3g, Sugar: 32g, Vitamin A: 3975IU, Vitamin C: 10.1mg, Calcium: 78mg, Iron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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9 Comments

  1. Lisa Baca says:

    My husband recently had a heart attack, so we are trying to stay away from beef & pork (which he LOVES) as much as possible now.  My Mother’s meatloaf recipe calls for 1/2 beef & 1/2 pork, and that is what I have always used.  

    I made this turkey meatloaf last night, thinking the whole time it was going to be dry because the ground turkey I had was 99% lean, which is not recommended in your recipe.  I also added a finely chopped bell pepper because I like bell pepper in my meatloaf.  IT WAS DELISH!!  My husband & I both LOVED it!  The glaze was soooo good & really made the dish.  Thank you for all the research & testing you did to come up with this recipe. I will be using this recipe from now on.  Thank you again!

    Reply
    1. Kellie says:

      I’m so glad you liked it! I’m sorry about your husband’s recent health scare but I’m happy you found this recipe so you can enjoy it together. This is my favorite meatloaf recipe even though it’s not the most popular one here on the website. It’s so good, I think people are afraid of the turkey! LOL!

      Reply
  2. Jennifer @NourishedSimply says:

    I have not had meatloaf in so long. This look delicious!

    Reply
    1. Kellie says:

      Thanks, Jennifer!

      Reply
  3. frugalfeeding says:

    Sounds much more appealing than regular meatloaf – delicious.

    Reply