Why You’ll Love This Recipe
When I visit family on Long Island, I’m responsible for breakfast, lunch, and dinner for a group of fifteen. This turkey meatloaf is always on the menu because it’s a juicy meatloaf everyone loves. Adapted from Gwyneth Paltrow’s recipe in It’s All Easy, it has become a house favorite. I also love using ground turkey in my Turkey Brown Rice Stuffed Bell Peppers and Mediterranean Turkey and Zucchini Burgers for more family-friendly options.
The combination of sautéed onions, turkey bacon, and organic dark ground turkey gives it incredible depth and moisture. I always use organic meat, and dark turkey is my secret for a meatloaf that never dries out. The tender meatloaf mixture is shaped by hand on a parchment-lined rimmed baking sheet, not in a loaf pan. This allows the edges to brown beautifully, and it cooks evenly throughout.
I’ve even contemplated making smaller loaves in muffin tins, but the portion size is too small for how much we all love this. If you want a healthy turkey meatloaf that feels like true comfort food, this is the one.
If you love this kind of weeknight winner, check out my Turkey Pinto Bean Sloppy Joes for another kid-friendly dinner.
Ingredients You’ll Need
- Turkey bacon: Adds a smoky, salty punch to the base of the meat loaf mixture.
- Yellow onion and garlic: These build aromatic depth and moisture when sautéed. Be sure to use fresh garlic cloves for the most robust flavor.
- Fresh thyme: A touch of herbal flavor to brighten the savory ingredients.
- Olive oil: Used to cook the onion mixture.
- Gluten-free rolled oats: A fiber-rich binder that keeps the meatloaf gluten-free and hearty.
- Whole milk: Adds moisture. You can use non-dairy milk if preferred.
- Worcestershire sauce: Boosts umami and depth.
- Ketchup: A sweet and tangy glaze for the top of the meatloaf. Look for options without high fructose corn syrup, like Primal Kitchen, Thrive Market, or Annie’s.
- Sea salt, black pepper: Seasoning is essential to balance the flavor.
- Large egg: Helps bind the meatloaf mixture. For better semantic alignment, you can refer to it as a beaten egg in your prep notes.
- Ground dark turkey meat: This is key for flavor and tenderness. I only use organic dark meat for this recipe.
How to Make Turkey Meatloaf
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: In a food processor, combine turkey bacon, onion, garlic, and thyme. Pulse until finely minced but not paste-like.
Step 3: Heat olive oil in a large sauté pan. Cook the onion mixture for 6 to 8 minutes until browned and fragrant. Set aside to cool.
Step 4: In a large mixing bowl, combine oats, milk, Worcestershire sauce, two tablespoons of ketchup, sea salt, beaten egg, and black pepper. Mix well with your hands.
Step 5: Add the cooled onion mixture and ground turkey to the bowl. Mix gently until fully combined. The meatloaf mixture will look wet. This is normal.
Step 6: Line a rimmed baking sheet with parchment paper. Shape the mixture into a rounded rectangle using your hands.
Step 7: Use a pastry brush to coat the top of the meatloaf with the remaining quarter cup of ketchup.
Step 8: Bake for 45 minutes. For best results, place a small pan of water on the bottom oven rack to maintain moisture.
Step 9: Check the internal temperature with a meat thermometer. It should reach 165 degrees Fahrenheit.
Step 10: Let the meatloaf rest for several minutes before slicing.
In warmer months, I often serve it with coleslaw or my Spicy Honey Lemon Green Beans. Sweet potatoes and my creamy Cauliflower Mashed Potatoes are great cozy options.
Storage and Make-Ahead Tips
Store leftover meatloaf in an airtight container in the refrigerator for up to four days. I’ve eaten it cold and loved every bite. It’s also delicious sliced into sandwiches with a little bbq sauce or hot sauce for added flavor. If you want to freeze it, wrap slices tightly in plastic wrap and store for up to three months.
To prep ahead, mix and shape the meatloaf in the morning and refrigerate until ready to bake. To reheat from frozen, thaw overnight in the refrigerator and reheat at 325 degrees Fahrenheit.
Recipe FAQs
Use organic dark ground turkey and include sautéed onions and bacon in the mixture. Bake with a pan of water in the oven for moisture retention.
Yes, but I recommend shaping it free-form on a rimmed baking sheet for better caramelization and even cooking.
Turkey meatloaf should be cooked to 165 degrees Fahrenheit. Use a meat thermometer for accuracy.
You can, but the texture and flavor will change. This recipe is developed specifically for ground turkey.
This ground turkey meatloaf is more than just dinner. It’s a meal that brings people together. Whether you’re feeding toddlers, teenagers, or grandparents, this one earns rave reviews across the board.
Try it and let me know if you go back for seconds like I do. And if you’re looking for more family-style turkey dinners, check out my Baked Asian Turkey Meatballs Recipe.
More Comfort Food Recipes
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The Juiciest Turkey Meatloaf Recipe You’ll Ever Make
Ingredients
- 4 ounces turkey bacon, roughly chopped
- 1 medium yellow onion, roughly chopped
- 2 large garlic cloves, roughly chopped
- 2 teaspoons fresh thyme leaves
- 2 Tablespoons olive oil
- 1/2 cup gluten-free rolled oats
- 1/2 cup whole milk, I’m sure you could use a non-dairy milk
- 3 Tablespoons Worcestershire sauce
- 2 Tablespoons plus 1/4 cup ketchup*
- 2 1/2 teaspoons sea salt
- 1 large egg
- freshly ground black pepper
- 2 pounds ground dark turkey meat
Instructions
- Preheat the oven to 375 degrees
- Combine the turkey bacon, onion, garlic, and thyme in the bowl of a food processor. Process until minced but stop before the mixture becomes a paste.
- Heat the olive oil in a large saute pan over medium-high heat. Add the onion mixture and cook for 6 to 8 minutes, or until browned and fragrant. Set aside to cool.
- While the onion mixture cools, in a large bowl, combine the oats, milk, Worcestershire, 2 Tablespoons of the ketchup, the salt, egg, and pepper to taste and mix well with your hands.
- Add the sautéed onion mixture and the ground turkey and mix until everything is evenly incorporated. At this stage, the mixture looks quite wet – don’t worry, it will firm up in the oven.
- Place the meat loaf on a parchment lined baking sheet and shape it into a rounded rectangle. Brush the top with the remaining 1/4 cup ketchup and bake for 45 minutes (place a small pan of water on the bottom oven rack to keep the meat loaf moist).
Notes
Like this recipe? Rate & comment below!
I don’t see Worcestershire in the ingredient list. How much do I add?
3 Tablespoons. Fixed. Thanks for catching that.
I can’t believe I’ve never rated, or reviewed, this recipe. I’ve made it so many times now. My husband and I absolutely love it. I follow the recipe exactly as written. Another Pamela winning recipe!!
I’m thrilled to hear that! Thank you, Meri 🙂
Can you make the day before and cook it the next night
Totally! Make the recipe up until step 5. When you are ready to bake, resume the recipe from step 6.
I didn’t have turkey bacon so I used regular bacon. It came out very rich tasting and really upset my stomach. I guess I could try it with turkey bacon – although I really don’t like it. Do you think the bacon could just be left out?
Regular bacon has more fat than turkey bacon. I would drain the excess fat after cooking it or simply omit the bacon. It will still be delicious!
Loved this recipe—thanks!