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Turkey Meatloaf on a white platter sliced ready to serve.
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5 from 3 votes

Turkey Meatloaf Recipe

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.
Prep Time20 minutes
Cook Time1 hour 10 minutes
Resting Time10 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Servings: 8 servings
Author: Kellie
Cost: $15

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