This glazed turkey meatloaf is pure comfort food but a little lighter than the classic. It’s juicy, full of flavor, and topped with a sweet, tangy tomato glaze that gets sticky and caramelized in the oven.
I’ve made this more times than I can count—it’s the kind of meal that feels homey, cozy, and perfect with a side of mashed potatoes.
Why I Love This Recipe
- It’s a lighter twist on classic meatloaf using lean ground turkey.
- The glaze is sweet, tangy, and sticky—like BBQ and ketchup had a baby.
- It uses pantry staples, and you don’t need any fancy tools.
- It makes great leftovers and reheats like a dream.
- It’s the kind of meal that brings everyone to the table.
I started making this recipe when I was trying to cut back on red meat but still wanted that warm, cozy, meatloaf flavor. Now it’s one of those recipes I pull out when I need something easy, comforting, and super satisfying.
Servings and Cook Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
What You’ll Need
For the Meatloaf:
- 1 ½ lbs lean ground turkey (93%)
- 1 cup plain breadcrumbs
- 1 large egg
- ½ cup milk
- ½ cup finely diced yellow onion
- 2 cloves garlic, minced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
For the Glaze:
- ¼ cup ketchup
- ¼ cup finely chopped fresh tomato (or crushed canned tomato, drained)
- 1 tablespoon brown sugar
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- Pinch of salt
Pro Tips
- Don’t overmix the meatloaf—it makes it tough. Mix until just combined.
- Let the meatloaf rest 10 minutes before slicing so it holds together.
- Use parchment paper to line your baking sheet for easy cleanup.
- If you like extra glaze, double the glaze recipe and brush on more halfway through baking.
- Dice your onions very fine so they cook through completely.
Tools Required
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula or spoon
- Baking sheet or loaf pan
- Parchment paper
- Small bowl and spoon for glaze
- Sharp knife
Substitutions and Variations
- Swap breadcrumbs for crushed crackers or rolled oats.
- Use BBQ sauce instead of ketchup in the glaze for a smoky flavor.
- Add ¼ cup grated carrot or zucchini for a veggie boost.
- Use ground chicken instead of turkey if you prefer.
Make Ahead Tips
Mix and shape the meatloaf up to a day ahead. Store it covered in the fridge. You can also mix the glaze ahead and keep it separate until ready to bake.
Full Recipe and Instructions
Step 1: Prep the Onion and Garlic
Finely dice ½ cup yellow onion and mince 2 cloves of garlic.
Step 2: Mix the Meatloaf
In a large bowl, combine 1 ½ lbs ground turkey, 1 cup plain breadcrumbs, 1 large egg, ½ cup milk, ½ cup diced onion, 2 cloves minced garlic, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried parsley. Mix gently until everything is just combined.
Step 3: Shape the Meatloaf
Transfer the meat mixture onto a parchment-lined baking sheet and shape it into a loaf, about 8 inches long and 4 inches wide.
Step 4: Make the Glaze
In a small bowl, mix ¼ cup ketchup, ¼ cup finely chopped fresh tomato, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, and a pinch of salt. Stir until well combined. Let it sit for 5 minutes to blend, or simmer for a few minutes if your tomato is extra juicy to help it thicken.
Step 5: Add the Glaze
Spoon the glaze over the top of the shaped meatloaf and spread it evenly with the back of the spoon.
Step 6: Bake
Place the glazed meatloaf in a preheated oven at 375°F (190°C). Bake for 50–55 minutes, or until the internal temperature reaches 165°F.
Step 7: Rest and Slice
Remove the meatloaf from the oven and let it rest for 10 minutes. Slice and serve.
Leftovers and Storage
Store leftover meatloaf in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or oven until hot. You can also freeze slices wrapped in foil for up to 3 months.
Macros Information (Per Serving)
- Calories: 280
- Protein: 26g
- Carbs: 15g
- Fat: 13g
- Fiber: 1g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Ground turkey stays juicy from the added milk and egg, which help hold moisture. The breadcrumbs act like little sponges to keep everything tender. The glaze caramelizes on top during baking, adding a sweet and tangy contrast to the savory loaf.
Common Mistakes
- Overmixing the meat makes it dense—mix until just combined.
- Undercooking—always check that it reaches 165°F inside.
- Skipping the rest time—if you slice it too soon, it’ll fall apart.
- Using too lean turkey—93% lean is perfect; 99% is too dry.
What to Serve With
- Mashed potatoes or garlic mashed cauliflower
- Roasted green beans or carrots
- A crisp garden salad
- Crusty bread or dinner rolls
- Baked sweet potatoes
FAQ
Can I use ground beef instead?
Yes, just use 85% or 90% lean beef for similar results.
Can I bake it in a loaf pan?
Totally. Just know it might take 5–10 minutes longer and won’t get crispy edges.
What if I don’t have breadcrumbs?
You can use crushed crackers, oats, or even a slice of torn-up bread soaked in milk.
Can I make this ahead?
Yes! Shape it and glaze it, then refrigerate until ready to bake.
Is it freezer-friendly?
Absolutely. Freeze the whole loaf or individual slices for quick meals later.
Now It’s Your Turn
If you love cozy, classic meals with a fresh twist, you’ve got to try this glazed turkey meatloaf. It’s easy, flavorful, and perfect for a make-ahead dinner. Try it out, then leave a comment and let me know how it went or what you served it with!