Say goodbye to dry turkey meatloaf! Hands down, this ground turkey meatloaf is the best I’ve ever made. It’s outrageously flavorful and unbelievably moist.
My whole family raves about this recipe! The secret to the best juicy, moist, and delicious turkey meatloaf is mushrooms! Trust me on this (even if you don’t like mushrooms, stick with me). Finely chopped cooked mushrooms make this meatloaf incredible!
Get those mashed potatoes ready, you won’t believe how good this is! For more of my favorite recipes, check out our beef meatloaf recipe or these easy turkey meatballs.
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.
- 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 the Best Turkey Meatloaf
Even if you’re not a mushroom fan, prepare to be amazed by this turkey meatloaf! Since we chop them really small and cook them with onions, they almost disappear into the meatloaf mixture.
The photo above shows how small I chop them. You can do this by hand or use a food processor.
As they cook with our onions, they release a lot of liquid and shrink even more, which is why you don’t really notice them in the meatloaf (this is why many of our readers who don’t like mushrooms still love this recipe!). I love this trick so much that I use it to make turkey burgers, as well!
I cook my turkey meatloaf on a rimmed baking sheet smothered with our simple ketchup glaze. You can use a loaf pan, but honestly, the baking sheet is much easier and has less cleanup. A win for me!
Best Turkey Meatloaf We've Made
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This is my family’s favorite turkey meatloaf recipe. It’s flavorful, incredibly moist in the middle, and always a hit. Finely chopped mushrooms are the secret to the best meatloaf. They add so much flavor and moisture.
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
Directions
1Preheat the oven to 400°F (204°C). Lightly oil a rimmed baking sheet or 9-inch by 13-inch baking pan lined with aluminum foil.
2Cook onions and mushrooms: 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, 1/2 teaspoon salt, and 1/4 teaspoon 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 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
4Make the meatloaf mixture: 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 ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper. The mixture will be very wet.
5Form the meatloaf on a baking sheet: 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.
6Bake the meatloaf: Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170°F, about 50 minutes. Let rest for 10 minutes before slicing.
Adam and Joanne's Tips
- What to serve it with: We make this meatloaf a lot (seriously, my family loves this recipe!). Try mashed potatoes, buttered noodles, macaroni and cheese, or roasted potatoes. I also love these mashed sweet potatoes, or for less carbs, try our creamy mashed cauliflower. I love adding a few extra veggies to the plate. My family’s favorite vegetable sides include sautéed green beans, garlic butter zucchini, roasted carrots, and this roasted butternut squash.
- Storing: 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.
- Make ahead: You can 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.
- 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.
This the best Turkey loaf …EVER…So moist and lots of flavor in every bite. Great the next day for left overs for a sandwich. Thank you.
Most meatloaf (when made with turkey) is dry and leaves a lot to be desired. Not this one! The mushrooms (cut small) add a lot but but aren’t so obvious that a kid wouldn’t eat it either. Will be making again!
I absolutely love this meatloaf! I made it for a friend who is recovering from surgery. She said that the mushrooms add uname to make the turkey taste like beef. Our husbands raved about how delicious it was, too. I didn’t think that I could love turkey meatloaf, but I love this one! My husband doesn’t always like mushrooms, but the chef was right about cutting them into small pieces and not skipping them. My husband said that I made mushrooms taste like meat!
Hi Lilian, Thank you so much for sharing! We are thrilled you enjoyed the meatloaf so much 🙂
So delicious! Moist, flavorful. My mini food chopper gave out. Time to replace. I didn’t get mushrooms and onions chopped fine as you did but still a tasty meal with boiled buttered potatoes and steamed broccoli. I may add Herbes de Provence for a little variation next time!