Ground Turkey Meatloaf Recipe

By Arman Liewpublished on Jul 11, 2026
Jump to Recipe ▼Jump to Video
Comments (9)
Total Time 47 minutes
Servings 8 servings

This post may contain affiliate links. See my disclosure policy.

My ground turkey meatloaf is extra juicy, tender, and topped with a sweet and tangy glaze. It’s simple to make and tastes just as satisfying as the classic beef version. 

ground turkey meatloaf on a white plate with a tangy glaze.

My turkey meatloaf recipe is actually juicy

Arman Liew

If your family is like mine and has certain members (*cough* Niki *cough*) who complain whenever ground beef is on the menu, my ground turkey meatloaf might just become your new staple.

Ground turkey has a reputation for being dry, but I use a few simple ingredients to lock in moisture, so the meatloaf stays tender and juicy every time. Here’s why I love it:

  • Extra juicy and moist. The meatloaf stays tender from the first slice to the last (I love the edges), especially with the sticky glaze on top. 
  • Perfect to make ahead. I often prep it the night before, then simply bake it when dinner rolls around. 
  • A lighter take on a classic. Ground turkey is naturally leaner than beef, but you won’t sacrifice any flavor. 
Table of Contents
  1. My turkey meatloaf recipe is actually juicy
  2. Key Ingredients
  3. How to make ground turkey meatloaf 
  4. Arman’s recipe tips
  5. Frequently asked questions
  6. More meatloaf recipes
  7. Ground Turkey Meatloaf (Recipe Card)

Key Ingredients

Here’s what you’ll need, along with kitchen notes. Full measurements are in the recipe card below.

  • Ground turkey. Standard or lean ground turkey can be used. Avoid using extra-lean or fat-free turkey, as you risk the meatloaf becoming quite dry and rubbery.
  • Onion and garlic. Finely chopped. 
  • Eggs. Helps bind the meatloaf together.
  • Ketchup. I tested this recipe with maple syrup and honey but found ketchup to have the perfect balance of sweetness and tartness.
  • Milk of choice. I typically use whole milk or non-fat milk, but any milk is fine.
  • Fresh parsley. Not the dried kind, please.
  • Panko breadcrumbs. Acts as a binder and helps absorb some moisture so the meatloaf won’t be overly soft or watery.
  • Spices. Kosher salt, black pepper, and Italian seasoning.
  • Glaze. A simple combination of ketchup, apple cider vinegar, and brown sugar.

How to make ground turkey meatloaf 

meatloaf mixture in a bowl.

Step 1- Make the mixture: Mix all the meatloaf ingredients in a large bowl until fully combined.

raw turkey mix in a baking dish.

Step 2- Bake: Transfer the mixture to a greased loaf pan. Bake for 40 minutes.

ketchup, brown sugar, and vinegar in a bowl.

Step 3 – Make the glaze: While the meatloaf bakes, prepare the glaze. Whisk together the ketchup, vinegar, and brown sugar in a small bowl.

glazed meatloaf.

Step 4- Glaze and serve: Remove the meatloaf from the oven and brush the top with the glaze. Bake for a further 15 minutes, let the meatloaf rest for 10 minutes, then slice and serve.

Side dishes to serve

Anything goes with meatloaf, but these are my family’s tried-and-true favorites.

Arman’s recipe tips

  • Mix the meat gently. I stir everything together until just combined. Overmixing can make the meatloaf dense and rubbery instead of tender. 
  • Use a meat thermometer. The meatloaf is ready once the center reaches 165°F. It’s the easiest way to avoid overcooking.
  • Let it rest before slicing. Give the meatloaf 5-10 minutes to rest after baking so the juices redistribute. It makes every slice much juicier. 
  • Cover with foil if needed. If the top is browning too quickly, loosely tent it with foil until it’s time to brush on the glaze. 

Frequently asked questions

Why is my turkey meatloaf falling apart?

In my experience, this usually happens when there isn’t enough binder. That’s why I use both eggs and breadcrumbs- they help mold everything together so the meatloaf slices cleanly without crumbling. 

Why is my meatloaf rubbery?

The most common cause is overmixing. I stir the ingredients together just until everything is combined, which keeps the meatloaf tender and juicy rather than dense and rubbery.

Can I bake the meatloaf at a higher temperature?

I wouldn’t recommend it. I always bake meatloaf at 350°F because it cooks evenly from edge to center. At a higher temperature, the outside can overcook before the middle is done. 

juicy turkey meatloaf sliced on a white plate.

More meatloaf recipes

turkey meatloaf recipe.

Ground Turkey Meatloaf

5 from 28 votes
My ground turkey meatloaf is extra juicy and tender and is topped with a tangy glaze! It makes for a speedy and satisfying dinner. Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Prep: 2 minutes
Cook: 45 minutes
Total: 47 minutes
Rate This Recipe Print

Video

Ingredients  

  • 2 pounds ground turkey * see notes
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 large eggs
  • 1/4 cup ketchup
  • 1/4 cup + 1 tablespoon milk
  • 2 tablespoons parsley chopped
  • 3/4 cup panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Italian seasoning

Glaze

  • 3/4 cup ketchup
  • 1 1/2 teaspoons white vinegar
  • 2 1/2 tablespoons brown sugar

Instructions 

  • Preheat the oven to 190C/375F. Line a 9 x5-inch pan with parchment paper and lightly grease. 
  • In a large mixing bowl, add all the ground turkey, onion, garlic, eggs, ketchup, milk, parsley, panko bread crumbs, salt, pepper, and Italian seasoning, and mix well. Transfer into the lined pan. Bake the meatloaf for 40 minutes. If you notice the tops of the meatloaf browning too quickly, add some foil.
  • In a mixing bowl, whisk together the brown sugar, ketchup, and vinegar for the glaze.
  • After 40 minutes, remove the meatloaf and spread with the glaze on top. Bake for a further 15 minutes.
  • Remove the meatloaf from the oven and let it rest for 10 minutes, before slicing and serving.

Notes

* Standard (80/20) or lean ground turkey (90/10). Avoid using extra lean or fat-free turkey. 
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to one week.
TO FREEZE: Place cooked, cooled slices of the meatloaf in a Ziploc bag and store them in the freezer for up to 6 months. Thaw it overnight before reheating. 
REHEATING: I usually microwave slices in 30-second bursts until warm, but you can also reheat them in a preheated oven.

Nutrition

Serving: 1servingCalories: 193kcalCarbohydrates: 8gProtein: 29gFat: 8gSodium: 644mgPotassium: 497mgFiber: 4gVitamin A: 361IUVitamin C: 4mgCalcium: 42mgIron: 2mgNET CARBS: 4g
Course: Main Course
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published September 2023

Arman Liew

I’m a three time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 28 votes (23 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  2. 5 stars
    Amazing recipe!!! I just made it for dinner tonight! Added a bit more italian seasoning for a bit of extra spice, and a bit of whorteshire to the meatloaf. A bit of siracha for some heat in the glaze….but absolutely wonderful!

    Thank you!!!

    Reply

  3. 5 stars
    I used 1.5lbs of 7% fat turkey, and followed the rest of the directions and amounts of ingredients and it came out amazing!!! definitely going to make this many more times!!!

    Reply