Unbelievably Moist Turkey Meatloaf

We set out to create the best turkey meatloaf recipe, and here it is! This meatloaf made with ground turkey is flavorful, moist in the middle, and a family favorite! If you are a turkey meatloaf skeptic, this recipe will change your mind. It did for us.

Watch the Video

Turkey Meatloaf Recipe Video

My whole family loves this turkey meatloaf recipe and I am so happy to share it with you. Before this recipe, every time I tried a new recipe for turkey meatloaf, it came out dry and bland!

I almost gave up, but then we figured out the secret to the best juicy, moist, and delicious turkey meatloaf. It’s mushrooms! They are a game-changer in this easy recipe, and I can’t wait for you to try it.

Slices of the best turkey meatloaf (so moist and juicy in the middle)

Key Ingredients

  • Ground turkey: I prefer ground turkey with some fat left and avoid very lean ground turkey breast. Look for turkey with 8% to 10% fat for the most juicy results. You can also use ground chicken in this recipe. For ground beef, see our classic meatloaf recipe.
  • Mushrooms: My secret to the best meatloaf! We cut cremini or white button mushrooms into tiny pieces so you can barely see them, but you will taste their benefits! Mushrooms add moisture and flavor to this meatloaf. It doesn’t taste overwhelmingly mushroomy (trust me). Instead, the mushrooms add unbelievable savory flavor to our turkey meatloaf.
  • Onion and garlic: Add more flavor to the meatloaf. We cook them before adding to the meatloaf mixture so they taste sweet.
  • Worcestershire sauce: Seasons our mixture and adds even more umami (a satisfying savory flavor). 
  • Ketchup: Adds moisture and flavor. We also use it to make a simple glaze for the top. I like the lower-sugar options sold at the grocery store or this homemade ketchup.
  • Eggs, breadcrumbs, and milk: Add moisture, amazing texture, and flavor. Use homemade breadcrumbs, panko breadcrumbs, or crushed saltine crackers for the best results.

How to Make Turkey Meatloaf

Start by chopping your mushrooms into tiny pieces. I do this by hand, but you can toss them into a food processor and pulse until chopped to save time.

Chopped mushrooms for the best turkey meatloaf

You’ll cook the mushrooms with onions and garlic in a skillet until soft. The mushrooms will shrink as they cook, intensifying their savory flavor even more. As they cook, the mushrooms with release liquid, which simmers away. This simple step is why this turkey meatloaf tastes so incredible!

Cooking the onions, mushrooms and garlic for our easy turkey meatloaf mixture

Stir in the Worcestershire sauce and ketchup, then add them to the remaining meatloaf ingredients. Once well mixed, form your meatloaf mixture into a loaf on a rimmed baking sheet. (I find baking on a sheet pan instead of a loaf pan is easier and has less cleanup). Before baking, I love adding a simple glaze with ketchup, and then I bake until it is cooked in the middle.

Using ketchup for our easy meatloaf glaze on top of turkey meatloaf

We bake our turkey meatloaf in a 400°F oven for about 50 minutes. It is ready when the internal temperature reaches 170°F. If you do not have an internal thermometer, remove it from the oven when the inside is no longer pink and feels firm. Before serving, let your turkey meatloaf rest for 10 to 15 minutes so the juices redistribute and settle back into the meat.

Storing and Make Ahead Tips

Leftover turkey meatloaf lasts up to 4 days when stored in an airtight container in the fridge. You can also freeze it for up to 3 months. You can also prepare and shape the meatloaf on a baking sheet, cover and refrigerate overnight before adding the glaze and baking the next day. Or shape the mixture on a foil-lined sheet and freeze for a few hours. Then, wrap it tightly in foil and freeze for up to 3 months. Thaw it in the fridge overnight before adding the glaze and baking.

What to Serve with Turkey Meatloaf

Classic sides for turkey meatloaf are mashed potatoes, buttered noodles, macaroni and cheese, or roasted potatoes. I also love these easy mashed sweet potatoes. For less carbs, try our creamy mashed cauliflower.

My family’s favorite vegetable sides include sautéed green beans, garlic butter zucchini, roasted carrots, and roasted butternut squash.

More Recipes with Ground Turkey

Slices of Turkey Meatloaf

Unbelievably Moist Turkey Meatloaf

  • PREP
  • COOK

My family’s favorite turkey meatloaf is flavorful, incredibly moist in the middle, and always a hit with friends. The secret ingredient? Mushrooms! Finely chopped, they add flavor and moisture that takes this turkey meatloaf to the next level.

Makes 6 Servings

Watch Us Make the Recipe

You Will Need

1 to 1 ¼ pound ground turkey (90% to 92% lean)

8 ounces cremini or white button mushrooms, trimmed and very finely chopped

1 medium onion, peeled and finely chopped

2 garlic cloves, peeled and minced

1 tablespoon oil

3/4 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

7 tablespoons ketchup, divided, try homemade ketchup

1 cup (60g) panko bread crumbs or use homemade breadcrumbs

1/3 cup (80ml) milk

2 large eggs, lightly beaten


  • Prepare Meatloaf
  • 1Heat oven to 400°F (204°C). Lightly oil a rimmed baking sheet or 9-inch by 13-inch baking pan lined with aluminum foil.

    2Heat 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.

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

    4Meanwhile, 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 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.

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

  • Bake Meatloaf
  • 1Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170°F, about 50 minutes. Let rest 10 minutes before slicing.

Adam and Joanne's Tips

  • Use a food processor: To speed up the prep time, use a food processor to chop the mushrooms.
  • Can I double this recipe? Absolutely! Double all the ingredients and expect it to take 15 to 20 minutes longer in the oven. Your meat thermometer is the best guide for doneness.
  • Mushroom alternatives: Grated zucchini works wonderfully as a substitute – though you won’t get the same flavor as mushrooms.
  • The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1 serving (6 total) / Calories 308 / Total Fat 13.4g / Saturated Fat 3.4g / Cholesterol 133.4mg / Sodium 734.5mg / Carbohydrate 23.5g / Total Sugars 8.3g / Dietary Fiber 1.6g / Protein 24.1g
AUTHOR:  Adam and Joanne Gallagher
Inspired Taste Newsletter Signup
950 comments… Leave a Review
  • Kim April 9, 2024, 9:58 pm

    I made this tonight. It is by far, our favorite turkey meatloaf! Mushrooms are a game changer…who knew! Thanks!

    • Joanne April 12, 2024, 12:12 pm

      Woohoo for mushrooms! So glad you gave the recipe a try, Kim!


Leave a Reply

Leave a Review

Your email address will not be published. Required fields are marked *

Rate this recipe!


All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our comment guidelines. You must be at least 16 years old to post a comment. All comments are governed by our Privacy Policy & Terms.

Previous Post: Next Post: