Unbelievably Moist Turkey Meatloaf Recipe

Learn the secret for making the best turkey meatloaf. Jump to the Turkey Meatloaf Recipe now or read on to see how we make it.

We never used to make turkey meatloaf. We make turkey meatballs all the time, but never meatloaf. I always had the idea that it would be dry and tasteless. Now though, we know we were making a mistake — a big one. You see, we’ve stumbled across a little secret. One that turned typical turkey meatloaf into something we crave and now make often.

Turkey Meatballs RecipeIf you love this, you will love these Easy Turkey Meatballs in a light tomato sauce. There’s no lengthy cooking times, no baking and no searing the meatballs. Easy and delicious.

The Secret to Crave Worthy, Moist Turkey Meatloaf Recipe

The secret to this meatloaf? It’s Mushrooms.

Unbelievably Moist Turkey Meatloaf Recipe

It’s true — thanks to tiny pieces of chopped mushrooms, our turkey meatloaf recipe is moist and has unbelievable flavor.

Unbelievably Moist Turkey Meatloaf Recipe - Secret to the Best Turkey Meatloaf

Mushrooms are chopped extra small — either by hand or in a food processor. Then, they are cooked down until soft and added mixed into the turkey.

This does add a little extra time at the beginning — a little more prep time than you may be used to seeing with our recipes. But, we wouldn’t do it if we didn’t believe it was worth it. And we really (really) do.

Not a mushroom fan? You don’t really taste mushrooms in the meatloaf, instead they are in there to add depth and a savory taste. We’ve done this before, in fact mushrooms are the secret ingredient to our Easy Go-To Turkey Chili Recipe. People love it!

A Few Simple Ingredients

The other thing we love about this recipe is that the rest of the ingredients are simple — onion, garlic, Worcestershire sauce, breadcrumbs, milk, egg and ketchup. We usually have all those ingredients in the kitchen and we’re betting you do too (or at least most of them).

You May Also Like These Easy Sides: Baked Sweet Potato Fries or our Simple, Everyday Mashed Potatoes.

Unbelievably Moist Turkey Meatloaf Recipe

Recipe updated, originally posted March 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Unbelievably Moist Turkey Meatloaf Recipe

  • PREP
  • COOK

You would never guess this turkey meatloaf is packed with mushrooms, but that’s what makes it so darn delicious. Lots of finely chopped mushrooms add flavor and moisture, often missing from the typical turkey meatloaf. When choosing which mushrooms to add, white button mushrooms will work perfectly fine. For more flavor, try one or a combination of brown cremini, portobello, or shiitake mushrooms. The mushrooms need to be very finely chopped. You can do this by hand or use a food processor.

Makes 6 Servings

You Will Need

8 ounces mushrooms, trimmed and very finely chopped

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and minced

1 tablespoon oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

7 tablespoons ketchup, divided (try our homemade ketchup)

1 cup (60 grams) panko bread crumbs (see notes for gluten-free options)

1/3 cup (80 ml) milk

2 large eggs, lightly beaten

1 1/4 pound ground turkey (92% lean)


  • Prepare Meatloaf
  • Heat oven to 400 degrees F. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.

    Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.Turkey-Meatloaf-Step-1

    Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.

    Meanwhile, combine the breadcrumbs and milk in a small bowl.

    Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper. The mixture will be very wet.

    Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top.Turkey-Meatloaf-Step-2

    • Bake Meatloaf
    • Bake the meatloaf until an instant read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.

Adam and Joanne's Tips

  • Gluten-free meatloaf: Try ground gluten-free hard pretzels, brown rice cereal, or gluten-free Chex cereal in place of the breadcrumbs. You should also make sure the ketchup used is gluten-free or use homemade ketchup.
  • A note about salt: We use kosher salt in our recipes. It’s much easier to pick up with our fingers and gives us better control of our seasoning. Use what you have, but keep in mind that kosher salt has larger flakes compared to table or fine sea salt. If using a finer salt, you will need to reduce the amount of salt called for in our recipe by 25% to 50%.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Calories 332 / Protein 23 g / Carbohydrate 23 g / Dietary Fiber 2 g / Total Sugars 8 g / Total Fat 17 g / Saturated Fat 4 g / Cholesterol 132 mg
AUTHOR: Adam and Joanne Gallagher

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294 comments… Leave a Comment
  • Lisa June 27, 2017, 11:17 pm

    This was delicious!

  • JoWyo June 18, 2017, 11:50 pm

    5 Stars! Husband who hates mushrooms and isn’t a fan of meatloaf LOVED it! I was so worried about turkey meatloaf being dry and bland, but this was really moist and delicious. The only change I made was I used buttermilk instead of milk because I had it handy. Came out great! As hubs said “It’s a keeper!” I also like how simple it was to make. Thanks for the great recipe!

  • Evie June 15, 2017, 12:30 pm

    I love this!!! I added extra garlic & bbq sauce & its so moist & delicious! Could be good to add some stronger tasting mushrooms if you like that type of flavour but seriously love this. Meatloaf needs a revival for sure!

  • Randi bayarsky June 8, 2017, 3:36 pm

    I make this all the time. My husband who loves red meat even loves it with the turkey. 5 stars

  • Lisa Waller June 6, 2017, 1:47 pm

    Whole family LOVED this healthier version and the chopped mushrooms really made this turkey dish tastier and moist. We will be making again The only thing I did differently is a add 1/4 lb of 80/20 hamburger meat to the recipe, as I had some left over from another dish from the night before. Not sure how much this really changed the original moistness/texture.For the the topping mainly the ketchup as listed but added a squirt or two of yellow mustard and a tsp of brown sugar

  • Lesa May 24, 2017, 2:36 pm

    Wonderful moist turkey mestloaf.I added 2T of BBQ sauce
    It was delious and I will be making it from now on. Even better the next day!

  • Carolina V May 22, 2017, 6:32 pm

    Awesome recipe, thanks for sharing! I’ll keep on making this meatloaf for my family, they loved it!

  • Lucy May 22, 2017, 10:41 am

    I made this meatloaf over the weekend. It was AMAZING! It was so delicious, my kids had no idea there were mushrooms in it… hehehe. My husband had no idea I was using turkey meat, ha! It was super moist and flavorful, the best I’ve ever had or made. The leftovers the next day were just as moist. Great Recipe! THIS IS A KEEPER!!!!

  • Rhonda May 10, 2017, 2:54 pm

    OMGOSH!!!!! ABSOLUTELY ***THE*** BEST!!!! Sooooooo YUMMY!!!! (I make it once a week and each time consistently moist and flavorful)…in fact I have one in the oven now…LOL…makes a good sandwich too. I definitely give the recipe 5 stars!!!!!

  • Allegra April 23, 2017, 11:12 pm

    Just took this meatloaf out of the oven, and I have to say…it’s really, really good! In case anyone else wants to up the veggie content: I was able to mix in a package of frozen spinach without any problems. I just defrosted it, wrung it dry, and then dumped it in the sauté with some extra salt. I reduced the turkey to 1 lb to compensate. I also made the breadcrumbs in a food processor using a stale baguette that I had sitting around. No problems there either. All in all, a a tasty and flexible recipe! 5/5 stars.

  • T Clark April 23, 2017, 6:12 pm

    This recipe was fantastic. I added some green peppers. Very moist and tastful. I will definitely be making this again!


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