Best Turkey Meatloaf We've Made
- PREP 35min
- COOK 55min
- TOTAL 1hrs 30min
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.
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
Preheat 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.
Cook 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.
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.
Make 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.
Form 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.
Bake 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.