Description

This delicious Turkey Meatloaf recipe combines lean ground turkey with a tangy, sweet glaze made from ketchup, brown sugar, apple cider vinegar, and Dijon mustard. Sautéed onions and garlic add depth of flavor, while a blend of seasonings and breadcrumbs create the perfect tender yet firm texture. Baked to juicy perfection, this meatloaf is a wholesome, comforting meal ideal for family dinners.

Ingredients

Scale

Glaze

1/2 cup ketchup
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard

Meatloaf Mixture

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 cup of the glaze mixture
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
3/4 cup bread crumbs
2 pounds ground turkey

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Instructions

Prepare the Glaze: In a medium bowl, whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard until smooth. Set aside to use later.
Sauté Onions and Garlic: Heat olive oil in a small pan over medium heat. Add the chopped onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes until fragrant, then remove from heat.
Combine Meatloaf Ingredients: In a large mixing bowl, add 1/4 cup of the prepared glaze, Worcestershire sauce, Dijon mustard, paprika, dried thyme, salt, pepper, and eggs. Whisk together until blended. Stir in the sautéed onions and garlic. Add bread crumbs and ground turkey, gently combining everything with your hands or a spatula, taking care not to overmix.
Shape the Meatloaf: Transfer the turkey mixture to a greased or parchment-lined baking sheet. Form it into a loaf about 9 inches long and 4-5 inches wide. Brush the remaining glaze evenly over the top of the loaf.
Bake: Preheat the oven to 350°F (175°C). Bake the meatloaf for 55-65 minutes or until the internal temperature reaches 165°F (74°C). Remove from oven and let the meatloaf rest for 5 to 10 minutes before slicing to allow juices to redistribute.

Notes

Do not overmix the meatloaf mixture to avoid a tough texture.
Using a meat thermometer ensures the meatloaf is fully cooked and safe to eat.
Letting the meatloaf rest before slicing helps retain moisture.
You can substitute ground turkey with ground chicken or lean ground beef if preferred.
Serve with mashed potatoes or steamed vegetables for a complete meal.