Turkey Meatloaf with Tomato Glaze (Printable View)
Moist turkey meatloaf with tangy tomato glaze, ready in 75 minutes. Perfect comfort food for family dinners.
# What You’ll Need:
→ For the Meatloaf
01 - 2 pounds ground turkey
02 - 1 cup plain breadcrumbs
03 - 1 medium yellow onion, finely minced
04 - 2 cloves garlic, finely minced
05 - 2 large eggs
06 - 1/2 cup whole milk
07 - 2 tablespoons Worcestershire sauce
08 - 1 teaspoon dried thyme
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons fresh parsley, chopped (optional)
→ For the Tangy Tomato Glaze
12 - 1/2 cup ketchup
13 - 2 tablespoons tomato paste
14 - 2 tablespoons light brown sugar, packed
15 - 1 tablespoon apple cider vinegar
16 - 1 teaspoon Dijon mustard
17 - 1/4 teaspoon smoked paprika
# Cooking Steps:
01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper for effortless cleanup, or lightly grease a standard 9x5-inch loaf pan.
02 - In a large mixing bowl, gently combine the ground turkey, breadcrumbs, finely minced onion, garlic, eggs, milk, Worcestershire sauce, dried thyme, salt, black pepper, and optional chopped fresh parsley. Mix until just incorporated; avoid overmixing to ensure a tender meatloaf.
03 - Shape the prepared meatloaf mixture into an even loaf on the lined baking sheet, or press it firmly and uniformly into the prepared loaf pan.
04 - In a small bowl, whisk together the ketchup, tomato paste, brown sugar, apple cider vinegar, Dijon mustard, and smoked paprika until the mixture is smooth and well combined.
05 - Evenly spread half of the prepared tomato glaze over the top surface of the meatloaf. Transfer to the preheated oven and bake for 40 minutes.
06 - Carefully remove the meatloaf from the oven. Spread the remaining tomato glaze evenly over the top. Return the meatloaf to the oven and continue baking for an additional 15 minutes, or until the internal temperature registers 165°F on an instant-read meat thermometer.
07 - Once baked, remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. This crucial step allows the juices to redistribute, ensuring a moist and flavorful result.
# Expert Tips:
01 -
- You'll adore how incredibly tender and juicy this turkey meatloaf turns out, defying all expectations for a leaner protein.
- The homemade tomato glaze adds that perfect balance of sweet and tangy, elevating a simple dish to something truly memorable.
02 -
- Always mix the meatloaf ingredients gently; overmixing will result in a dense, tough texture, which is the exact opposite of what we want.
- Using a meat thermometer is non-negotiable for turkey; it ensures your meatloaf is cooked perfectly to a safe temperature without drying out.
03 -
- For an even moister meatloaf, consider adding a quarter cup of finely grated zucchini or carrot to the mix; it adds invisible moisture and a touch of extra nutrients.
- Always let your meatloaf rest for at least 10 minutes after baking; this crucial step allows the juices to redistribute, ensuring every slice is incredibly tender and juicy.