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.

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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 and these Seriously Good Turkey Burgers. People love them!

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

Tender Turkey Meatballs RecipeYOU MAY ALSO LIKE: If you love this meatloaf, 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.

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%.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

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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315 comments… Leave a Comment
  • Janet Schmidt January 25, 2017, 7:45 pm

    Delicious! Had it tonight and my husband requested a meatloaf sandwich for work tomorrow an he’s not a big meatloaf fan. Thanks for the great recipe-I guess mushrooms did the trick.

  • Mike Bauer January 22, 2017, 9:13 pm

    Made this dish this evening – great! Wintry rainy day food. Sides of from-scratch wild and brown rice mix and steamed broccoli. Upsized the recipe 4x – took a while for the mushrooms to lose their moisture! Used tomato sauce (Hunts No-Salt) rather than ketchup on outside of loaf; also added some celery. Moist, delicious, and the mushrooms added some nice flavor. This isn’t our usual turkey meatloaf – the store only had 99 percent lean today, and I was afraid it would be baked sawdust my normal way. I had the mushrooms on hand to make something tomorrow, diverted them here. Thanks!

  • J. Gonzalez January 16, 2017, 8:08 pm

    OMG this was soooo yummy! I used Goya brand bread crumbs but other than that I stuck to recipe. My picky nine year old gobbled this down and said it was “superb” hahaha…I will definitely make again! Thanks.

  • Deanne January 14, 2017, 1:21 am

    This was very yummy made with barbeque sauce instead of ketchup. Even my finicky teens loved it.

    • Jill January 19, 2017, 6:44 pm

      I made it with BBQ sauce too instead of ketchup and I skipped the step with the mushrooms, garlic and onions. So I just mixed the eggs, breadcrumbs etc… and threw it in a loaf pan! Came out amazing.

  • Janet Glessner January 13, 2017, 2:38 pm

    I followed your recipe exactly and give it five plus stars! My son raved about it. Now I want to try your turkey chili recipe if I can find it on your site.
    Thank you so much!

    • Joanne January 13, 2017, 2:50 pm

      Hi Janet, We are so happy that you both loved the meatloaf. Here is a link to the turkey chili 🙂

  • Amy Martinsen January 10, 2017, 6:10 pm

    This recipe received RAVES in my house!! I will make this again!!!

  • B. Gibbens January 9, 2017, 6:11 pm

    This is an AMAZING, yummy meatloaf! I’ve never been able to make a moist TURKEY meatloaf before. I’m thinking a teriyaki flavor would be really good with this too. Thanks for the recipe!

  • Pdxet2 January 6, 2017, 12:47 am

    Excellent recipe, thank you. Second time making it subbing zucchini and carrots for the mushrooms. Extended my pound of ground chicken (on sale) with some cooked steel oats.

  • Rena January 4, 2017, 9:31 pm

    5 Stars! Best meatloaf I have ever made! Have made it 3 times in 2 weeks! Replace ketchup with tomato sauce due to the sugar, but really pleased!

  • Deborah January 1, 2017, 6:33 pm

    I have been looking for a recipe for meatloaf using ground turkey instead of beef. I decided to give this a try and made it tonight for my son and I. We both love it!
    The mushrooms truly made it nice and moist! I’m so glad there is some left over for another meal….and I will definitely be making this again!
    I give it 5 stars!!!

  • Lori December 28, 2016, 1:23 pm

    Going to make this tonight … Do not have Panko in the house, but do have both Cornflake Crumbs and Breadcrumbs …. thinking I will do the Cornflake Crumbs for a little extra flavor! Will post my review.

  • Alexis December 27, 2016, 5:48 pm

    Highly recommend this recipe – it’s moist, delicious, and does not have a strong mushroom taste with the button mushrooms. I swapped the ketchup for a 50/50 mayo/mustard blend (ketchup has too much sugar) and it was perfect.

  • Mary O. December 17, 2016, 12:23 pm

    Fabulous recipe that’s going to replace my old recipe for life!!! Easy to make with ingredients that are staples in my house. Hubby and my 90 yr old mother-in-law loved loved loved it! My BFF came by the other night, got a little taste of it and went home to make it for her family. Nothing less than 5 stars for this recipe.

  • Delia December 4, 2016, 6:52 pm

    Meh… I didn’t think it had much flavor, but it was moist. My boyfriend loved it tho. I will try it again with some of the other reviewers recommendations. I think doubling the Worcester sauce would help.

    • sue January 5, 2017, 3:58 pm

      youre right. definitely needs more spices added to this. i am surprised this recipe didnt have any besides a little salt and pepper

  • Terry November 29, 2016, 1:32 pm

    Has anyone thought of adding some spinach to this recipe? Making tonight and was curious.


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