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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356 comments… Leave a Comment
  • Mary's Daughter October 8, 2017, 8:52 pm

    Like many others I have not been happy with the turkey loaf recipes I used before. I am not looking for loaf that tastes like a red meat loaf, just trying to cut down on red meat and have a tasty loaf that stands on its own.

    I made this according to the recipe and added some sage. Instead of ketchup I used turkey gravy which I get at my specialty butcher shop. I used regular thickness gravy in the loaf and gravy thickened to a ketchup consistency for the topping. It came out really moist and was delicious!

    I served mashed potatoes with the left over gravy and a green vegetable. The loaf was a good size, but there was not much left over due to seconds so I will have to increase the recipe in order to have turkey loaf sandwiches the next day.

    Now this is my go to turkey loaf recipe.

    I can see making this recipe adding green chili.

  • Linda Harmon October 6, 2017, 12:56 pm

    Hi. I thought yhe mushroom idea was fantastic in providing the needed moisture in Turkey. But, I followed the recipe to every detail and when done it tasted very sweet. What could have cause my loaf to come out so sweet?

    • Joanne October 30, 2017, 2:28 pm

      Hi Linda, It is possible the ketchup you used was on the sweeter side. There isn’t anything else that should have caused it to taste sweet. You could try reducing that a little or swap for a lower-sugar brand.

  • Donna Atkinson September 30, 2017, 2:13 pm

    This recipe is absolutely amazing thank you for sharing

  • Jen September 30, 2017, 10:58 am

    This page is unbearable with it’s ads constantly repeating and freezing up. The meatloaf was excellent

  • Eugene Goldberg September 20, 2017, 5:07 pm

    How long in the oven to make two at once, it’s SO GOOOOOD. Thanks

  • Liz H September 14, 2017, 8:46 pm

    I was dubious about the mushrooms in this recipe. I love them but my husband is not a fan. However, I hadn’t been entirely happy with turkey meatloaves I’d made in the past – they were too bland, not meaty enough, just not quite right. Other than increasing the Worcestershire sauce to 2 tablespoons, I followed the recipe exactly. What can I say? The mushrooms were magical. The meatloaf was moist, flavorful, filled with that umami taste that I’d been craving. My husband went back for seconds, so the mushrooms obviously weren’t a problem for him. Thanks for a delicious, easy recipe.

  • Eric Bernard September 11, 2017, 1:16 pm

    My wife has trouble with red meat so I looked for a recipe with turkey. This one sounded good and it was fantastic. I followed the recipe exactly but put it in the electric smoker with a little pecan wood. My wife and I agreed it is the best meatloaf we’ve had.

  • jacque tomlin September 8, 2017, 8:45 pm

    Absolutely fantastic. I’ve made several recipes for Turkey Meatloaf but I actually think this one was the best. I followed it to the letter although instead of ketcup I used Heinz Chili Sauce (it in the condiment section beside the ketchup)..Fabulous!!!!

  • Robin Barrett August 29, 2017, 2:06 am

    As my cupboards are almost bare I didn’t have most of the ingredients yours called for, I improvised. I had some walnuts and dried cranberries that I softened/plumped up on low. Made up some minute rice, then added ground sage, oregano, 1/4 cup crushed Ritz crackers, handful toasted bread crumbs; mixed together in a bowl. Greased and floured bread loaf pan,a light dusting of garlic powder and two ketchup packets of ketchup over the top and baked for 30 minutes at 350°F. I’d make it again. My family liked it. Thanks for giving me the idea.

  • Ash Nash August 19, 2017, 10:01 pm

    Made this plus the homemade ketchup, both were delicious. Thanks for the recipes.


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