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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372 comments… Leave a Comment
  • Kristin February 17, 2016, 1:33 pm

    Looks great. Will make tonight. Has anyone used a loaf pan instead of the baking sheet?

    • Joanne March 3, 2016, 8:45 pm

      Hi Kristin, A loaf pan works really well. We recommend spraying it with a bit of nonstick cooking spray before filling.

  • Jean February 6, 2016, 11:38 am

    loved it!

    • Roselle February 16, 2016, 8:01 pm

      Absolutely delicious!!!!

  • Betty Nichols February 5, 2016, 6:07 pm

    This meatloaf recipe is a 10++! The only ingredient I added was a link of hot Italian Sausage (casing removed) which I further processed so it would blend easier with turkey. I think I’ll do the same next time because it enriches the flavor.

  • KrystynaM January 27, 2016, 4:11 pm

    I LOVE this meatloaf! My husband and I have made it several times since finding this recipe. I am making it again tonight. It is unbelievably moist and has great flavor. I didn’t have worcestshire sauce so I used half bbq sauce/ketchup and a splash of soy sauce. I also added a handful of fresh chopped oregano, rosemary & thyme. I like intense herb flavor. Yum!!

  • Jennifer H January 27, 2016, 12:24 pm

    I made this recipe a couple of weeks ago. I substituted the ketchup with Sweet Baby Ray BBQ sauce. It was delicious! I made it again on Sunday and added some green pepper for fun. Still used the BBQ sauce instead of ketchup. My husband doesn’t like mushrooms and said he couldn’t taste them at all. I have been freezing single servings in snack size ziploc bags for work lunches during the week. They heat up perfectly.My favorite new recipe, for sure!

  • Val January 25, 2016, 9:02 pm

    i made this tonight and it was fantastic! It was moist and tasty! Will DEFinitely make it again!

  • Kellie January 22, 2016, 12:11 pm

    I made this and it is amazing!!!!! My husband said it was the best he ever had. (As far as when I use turkey for a healthier meal) Thank you for sharing this recipe!!!

  • Scurry January 20, 2016, 6:30 pm

    I am a heart patient on very strict diet. Was awesome to taste and fairly easy to prepare. The sodium and fat in this are great. Thank you.

  • Jill January 20, 2016, 4:50 pm

    I found this recipe on Pinterest and have been making it for quite awhile. Can’t believe I never sent in a review. We LOVE it! It is always our go to meatloaf recipe (even for those in the family that “don’t like” mushrooms, love it). Thank you for sharing. Every time I make I’ve wanted to ask the question – is there a reason you put the loaf on baking sheet vs a loaf pan? I always use loaf pan and comes out great, but didn’t know if I should try it on a baking sheet.

    • Joanne March 3, 2016, 8:46 pm

      Hi Jill, We just hate cleaning the loaf pan after making it. Both the baking sheet and a loaf pan work great.

  • Linda January 18, 2016, 2:59 pm

    This is by far the best turkey meatloaf I have ever eaten. I would choose it over meatloaf made with any other meat. I made a double batch and then thought I would regret it. It made a lot. But we ate every single bit of it, even my son who claims to not like meatloaf. He couldn’t stop eating it. Try it with this sauce for the best ever taste: 1/2 c. ketchup; 1/4 c. brown sugar; 1 tsp. dry mustard; 1/2 tsp. nutmeg. Put on the top when it bakes and then later on the pieces when you eat them.


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