Unbelievably Moist Turkey Meatloaf

We set out to create the best turkey meatloaf recipe, and here it is! This turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite! Jump to the Turkey Meatloaf Recipe or watch our quick recipe video showing you how we make it.

Watch Us Make Turkey Meatloaf

The Secret to Crave Worthy, Moist Turkey Meatloaf

If you have turkey meatloaf skeptics in your life, this recipe will change their minds. It did for us. We never used to make turkey meatloaf. We make turkey meatballs all the time, but never meatloaf.

That’s until we stumbled on the secret for making the best, juicy inside, flavorful turkey meatloaf. Now we make it all the time.

We set out to create the best turkey meatloaf recipe, and here it is! This turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite!

Since ground turkey can be a bit dry and bland after it’s cooked, we needed to add ingredients that keep the inside moist and that added flavor. The trick to the best meatloaf lies in the vegetable aisle. It’s mushrooms!

Thanks to tiny pieces of chopped mushrooms, the turkey meatloaf is moist and has unbelievable flavor.

Unbelievably Moist Turkey Meatloaf Recipe - Umami-rich mushrooms add flavor and keep the turkey meatloaf juicy inside.
Umami-rich mushrooms add flavor and keep the turkey meatloaf juicy inside.

If you aren’t the biggest mushroom fan, it’s okay! The meatloaf doesn’t end up tasting like mushrooms (I promise). Instead, the mushrooms add a lovely savory flavor to the turkey. We’ve used this trick before. Mushrooms are the secret ingredient to our easy turkey chili and these seriously good turkey burgers. Just like with this recipe, our readers rave about them (especially how flavorful they are).

How To Make Turkey Meatloaf

Just like when making classic beef meatloaf, the method for our recipe is pretty simple. Here’s an overview of how to make turkey meatloaf (the full recipe is below):

  1. Cook chopped mushrooms, onions, and garlic in a skillet until soft.
  2. Stir in Worcestershire sauce and ketchup.
  3. Rehydrate breadcrumbs in some milk, which adds tenderness and moisture to the meatloaf.
  4. Mix the mushroom mixture with the breadcrumbs, milk, eggs, and ground turkey.
  5. Form the mixture into a loaf on a baking sheet, spread a little extra ketchup on top, and then bake.

We bake the meatloaf in a 400 degree Fahrenheit oven for about 50 minutes. You can tell when it is done when an internal thermometer inserted into the middle reads 170 degrees Fahrenheit.

For a perfectly browned crust, I form the meatloaf by hand and bake on a baking sheet.
For a perfectly browned crust, I form the meatloaf by hand and bake on a baking sheet.

Make Ahead Meatloaf

Not only is this turkey meatloaf delicious, it’s easy to make in advance.

Make the meatloaf mixture a day in advance. Follow the recipe below, but stop just before forming and baking. Keep the raw meatloaf mixture in the refrigerator for up to 1 day before baking. When you are ready to bake, form the mixture into a loaf, cover with ketchup and bake.

You can freeze unbaked meatloaf. Follow the recipe below, form the meatloaf on top of a few sheets of foil on a baking sheet, but leave off the ketchup. Slide the baking sheet into the freezer and freeze until hard, about 1 hour. Wrap the foil around the partially frozen meatloaf, place into a freezer bag and freeze up to 1 month. Thaw overnight before baking.

Freezing baked meatloaf. Let the baked meatloaf cool, and then wrap into foil and freeze up to a month. I like to cut the meatloaf into slices and freeze them individually so I can take one or two slices out when I need them.

What To Serve With Meatloaf

This meatloaf is so tasty that we make it often. Here are a few of our favorite sides to serve it with:

Frequently Asked Questions

Since sharing our turkey meatloaf recipe, we’ve had some common questions so I thought I’d answer them here.

Can I double the meatloaf recipe? Yes! You can double the recipe (which would use about 2 pounds of ground turkey). Double all the ingredients in the recipe below and expect to bake for a bit longer in the oven (15 to 20 minutes longer). I use my internal thermometer as a guide.

How can I make the meatloaf gluten-free? For meatloaf without breadcrumbs, try ground gluten-free hard pretzels, rolled oats, 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.

Do I need to add the eggs? Eggs help to provide moisture to the meatloaf, but you can eliminate them completely or substitute with a store-bought egg replacer.

Can I make the meatloaf without milk? For a dairy-free meatloaf, substitute the milk for unsweetened mild flavored plant-based milk like hemp or almond milk.

I hate mushrooms, is there a substitute? Even though I love this turkey meatloaf with mushrooms, I have substituted them for grated zucchini with excellent results.

Unbelievably Moist Turkey Meatloaf Recipe

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

  • PREP
  • COOK

Our turkey meatloaf is full of flavor, moist in the middle, and has become a reader favorite! You would never guess this 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

1/2 teaspoon fine sea 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

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 Fahrenheit. 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.

    • 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

  • Some stores sell ground turkey in 1 pound portions and others in 1 1/4 pound portions. While we like using 1 1/4 pounds, 1 pound of turkey is adequate for the ingredient amounts shared in the recipe.
  • To speed up the prep time, use a food processor to chop the mushrooms.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database 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: Serving Size 1 slice / 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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524 comments… Leave a Comment
  • Trudy T April 10, 2019, 11:05 am

    I had to make this after reading the comments and reviews and I had all ingredients on hand. OMG OMG best turkey meatloaf ever! But I must say when I was making this I over processed the mushrooms a tad and was worried texture would be too fine. I added a 1/4 cup of fine chopped celery which I had left over from another dish I was cooking and doubled the garlic, otherwise followed recipe to a T. The finished mixture was not at all pretty and I put it in fridge to bake the following night. I used a le creuset stoneware loaf pan lined with parchment and baked 50 minutes at 375 (as noted by other comments). I have to admit I was skeptical that this mushroomy mess would actually come out ok…WOW was I surprised! My husband and I are avid cooks and we were simply blown away by the flavor the texture, taste and yes very moist. So happy I stumbled upon this site and thank you Adam and Joanne for creating this and posting. This will be on regular rotation every time ground turkey goes on sale

  • Lyndsay April 6, 2019, 6:17 pm

    Love this recipe and think I’ve shared it to everyone I care about! I have learned that if I cook it at 400 for 50 minutes it’s dry and the bottom is burnt. I do 375 for 45 minutes and it’s always reading 170• on the meat thermometer! And no burnt bottom!

  • Carolyn Duchene April 4, 2019, 12:17 pm

    This recipe is absolutely delicious! I made a couple of modifications…Combined marinara sauce with the ketchup and added some sriracha (I’m not a fan of the sweetness of ketchup on its own). Doubled the amount of garlic. I also started the cooking in sous vide and finished it in the oven. Amazingly moist and tasty!! I will definitely make this again and definitely share the recipe.I bet this could even make a decent turkey burger or with some Italian seasoning a great turkey meatball! With turkey breast being a free item on WW Freestyle, I’m inspired!!! Thank you!!!

  • Maria April 2, 2019, 9:42 pm

    Omg this was delicious! Definitely will double for next time so there’s leftovers. I used organic ground turkey. It is so moist. Great recipe.

  • Elanor April 2, 2019, 6:17 pm

    This recipe is perfect!! Turned out great.

  • Susan March 24, 2019, 7:27 pm

    Great meatloaf

  • Sara March 11, 2019, 9:16 pm

    Oh my goodness! This meatloaf was to die for! I usually don’t write reviews but I HAD to because it was so tasty!!! I used Italian breadcrumbs to replace the Panko bread crumbs. 10/10!!!

  • Dina Weinstein March 11, 2019, 2:21 pm

    I didn’t make this yet, but want to make it gluten free and dairy free. Any suggestions of what to replace the milk with? Should I use unsweetened almond milk?

    • Joanne March 11, 2019, 3:01 pm

      Hi Dina, I’d use crushed gluten-free cereal or crackers to make it gluten-free. For dairy-free, you could try any unsweetened non-dairy milk. I’d choose something that doesn’t have a strong flavor (I wouldn’t use coconut milk for example).

  • Brittney Smith March 7, 2019, 11:05 pm

    Ohhhhhh. My! I don’t usually leave comments, but this recipe was so amazing. The flavor was phenomenal and yes it was moist! Mine usually comes out so dense but this was perfect! Thank you so much for sharing. We will be making this again!

  • Ilene Seidel March 5, 2019, 5:30 am

    We loved this recipe. i don’t eat beef and always looking for variations using turkey/chicken. I used gluten free oats put them in the food processor to break down the large flakes, then used egg substitute (i have an egg allergy)this turned out great.will definitely make again.

  • Pattricia Sears March 1, 2019, 11:25 am

    Turkey Meatloaf family favorite. I do add bell seasoning, pinch sage, rosemary, curry and thyme. A tablespoon of mustard to the mix gives it a unique zip. Have added maple syrup and/ or mustard to the coating. When using loaf pans broil at end for crispness. Loaf pan use requires draining liquid before serving.

  • Tulsa Mom February 20, 2019, 8:10 pm

    Added a can of rotel and used 2 pounds of turkey and doubled everything else!

  • Joni February 20, 2019, 6:47 pm

    Delicious!! Saving this one to make again (& again…& Again!)

  • Rina February 8, 2019, 3:49 pm

    This recipe is amazing and delicious! My family who tends to dislike my “healthy” cooking, loved this! They asked if I could make it again. This was amazing!

  • Rebecca February 2, 2019, 6:18 pm

    Made this last night – it was delicious! I’m sure it would have been fantastic as written, but I made a couple modifications to accommodate my Ketogenic lifestyle: subbed almond flour for the breadcrumbs and about half a can (3 oz) tomato paste for the ketchup. Worked perfectly! So, so good – even my *very* picky Beloved took a bite and said it was good. Note: this is a very “wet” mixture, so don’t be alarmed. Thanks for a great recipe!!


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