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.

Subscribe to dinnerWe all struggle with what to cook for dinner and yes, I am definitely including Adam and I in that! So you never run out of inspiration, we want to send you a completely free weekly email with easy, delicious and fresh recipes perfect for dinner! Click here to sign up for free now!

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
  • TOTAL

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)

Directions

  • 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

Food Travel: Our Lives Outside the Kitchen

5 Days Exploring the San Juan Islands, Washington

We spent 5 days exploring the San Juan Islands in Washington State. See what we did and where we ate while we were there. Read More…

Subscribe to Dinner

We all struggle with what to cook for dinner. Never run out of inspiration with our free weekly email with easy and delicious recipes! Enter your email address below:

376 comments… Leave a Comment
  • Kelly April 10, 2018, 10:27 am

    I used a 3lbs and there were no leftovers for meatloaf sandwich’s!!!!! I look forward to those the next day for lunch. I really recommend this recipe. You will not miss the beef!

    Reply
  • Pam April 3, 2018, 3:22 pm

    Great recipe and this is coming from my husband who hates when I substitute ground turkey for ground beef. The mushrooms are definite key to keeping the meatloaf moist. I even add more. Only other difference I make is adding 1 T. brown sugar to the ketchup for the top of meatloaf. Believe I will double recipe next time to see how leftovers for sandwiches works out!

    Reply
  • Ruth April 2, 2018, 9:50 pm

    Really excellent!!! And the homemade ketchup was also awesome! Highly recommend this recipe!

    Reply
  • Mindy March 25, 2018, 7:19 pm

    I am making this tonight. I just mixed it up but I used almond meal instead of breadcrumbs. I’m keeping my fingers crossed that it tastes as good as it smells.

    Reply
  • Barbara Francolino March 20, 2018, 9:22 pm

    I made this tonight, I added some grated parm to the recipe. I didn’t have milk so I used water and used seasoned breadcrumbs instead of panko.added a bit of balsalmic vinegar to the ketchup for the glaze.I baked it at 375 for 45 mins and it was excellent! We couldn’t stop eating it! Great idea using mushrooms! Very delish!

    Reply
  • Yvonne March 20, 2018, 8:53 pm

    Searching for a meatloaf “jumping off point” recipe using turkey. Came across this one on Pinterest. Caught my attention because of the mushrooms. I made this tonight (and I actually followed the recipe ~ well except for the addition of one jalapeno pepper). I used four pounds of meat (many mouths to feed in this house). The response to my new found recipe; Fabulous all around! Second helpings for most. Even the tiny tots liked it. I have pinned this recipe and it will be my “go to” for all future meatloaves this home cook makes. I tasted the mushroom/onion/garlic saute before mixing it with the meat, I loved it. I am going to use this mixture, saute a little sausage with it and use it to stuff mushroom caps as an appetizers! That mushroom mixture can be used for so many things! So glad I saw this recipe and so glad I made it! Many thanks for sharing it!!

    Reply
  • Rechel March 20, 2018, 8:27 pm

    I made this meatloaf for dinner and it turns out very tasty and yummy.

    Reply
  • Sharon March 19, 2018, 10:30 pm

    Made this meatloaf yesterday…we had to clear the table and do the dishes to stop ourselves from eating the whole thing. It’s simply the best turkey meatloaf (or any meatloaf!) I’ve ever made. Added an extra garlic clove, otherwise made it exactly as shown above. DON’T HESITATE TO TRY IT!

    Reply

Leave a Comment or Review

Cancel reply

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

Did you make it? How was it?:

 

Previous Post: Next Post: