Turkey Meatloaf Recipe – Easy One Pound Ground Turkey Recipe

If you’re anything like me, you love meatloaf, but have you ever tried Turkey Meatloaf? All the flavors of the classic comfort food meal, made healthier!

Although turkey is much leaner than ground beef, you can still make a moist and delicious loaf using a combination of ingredients and a few key cooking techniques.

But finding a recipe that doesn’t leave you with a huge loaf (or way too many leftovers) can be tricky. That’s why I’m so excited to share this recipe with you. It’s perfectly portioned to use just one pound of ground turkey, unlike other recipes that call for 1.5 or even 2 pounds of meat.

Why Use 1 Pound of Ground Turkey?

Using one pound of ground turkey is incredibly convenient. Many of us will keep a pound of ground meat in the freezer for later use. So when you find yourself craving meatloaf, but only have one pound in the freezer, that isn’t enough for most recipes.

However, I find that making a smaller size meatloaf is perfect for most families. Sure, you won’t have a ton leftover to make meatloaf sandwiches the next day, but there are times when we don’t have the space or time capacity for another leftover dish.

With this recipe you will get a loaf that’s just right for four to five people. That means there is no waste, just delicious homemade comfort food for you and your family to enjoy!

The Keys To Making Turkey Meatloaf

Although you could attempt to switch out the ground turkey for ground beef and use it your favorite recipe, the end result will most likely be less than desirable.

Because both the fat content and texture consistency is different between the two types of meat, it is not as easy as a simple substitute. However, with a few simple additions and an important cooking technique, your meatloaf will the star of the dinner table.

Here are the keys to keeping the meatloaf moist and flavorful:

• Milk and Panko Breadcrumbs: The secret to a moist meatloaf is combining the milk and breadcrumbs before adding them to the other ingredients to lock in the moisture and tenderness. Letting it sit for about 15 minutes allows the breadcrumbs to absorb the milk fully, creating the perfect texture.
• Grated Parmesan: Not only does it add more flavor, Parmesan cheese also helps keep the meatloaf tender.
• Cooked Vegetables: Finely chopped onions, garlic, and mushrooms are cooked down to release their natural moisture, which is then absorbed into the meatloaf, keeping it the perfect consistency.
• Egg: This binds everything together and but also adds moisture and a touch of richness to the dish.

Turkey Meatloaf Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

• 1/4 cup whole milk
• 1/4 cup panko breadcrumbs
• 1 1/2 teaspoons olive oil
• 1/4 yellow onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ounces white button mushrooms, very finely chopped
• 1 pound ground turkey
• 2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons Worcestershire sauce
• 3/4 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley
• 1 large egg, lightly beaten

For the Turkey Meatloaf Sauce:

• 1/4 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce

INSTRUCTIONS

Preheat Your Oven: Start by preheating your oven to 400°F. This ensures a perfect sear before lowering the heat for even cooking.

Soak The Breadcrumbs: Combine the milk and panko breadcrumbs in a small bowl. Set it aside for 15 minutes to let the breadcrumbs soak up the milk.

Cook the Veggies: Heat a skillet over medium heat and add olive oil. Once hot, sauté the onion for about 4 minutes until it softens. Then, stir in the garlic and mushrooms. Cook for another 3-4 minutes until the mushrooms release and evaporate most of their moisture. Set the mixture aside to cool slightly.

Mix It All Together: In a large mixing bowl, combine the ground turkey, Parmesan, Worcestershire sauce, seasoned salt, black pepper, parsley, onion mixture, and the milk-panko mixture. Add the beaten egg last. Using clean hands, gently mix everything until combined. Avoid overmixing – this can make the meatloaf tough.

Shape and Prep: Line a baking sheet with aluminum foil and spray it with nonstick spray or line it with a silicone mat. Shape the mixture into a loaf about 6 inches wide and place it in the center of the pan. Set it aside.

Make the Sauce: In a small bowl, stir together ketchup, brown sugar, mustard, and Worcestershire sauce. Brush one-third of the sauce over the top and on the sides of the meatloaf.

Bake in Stages: Bake the turkey meatloaf at 400°F for 10 minutes. Lower the oven temperature to 350°F and bake for another 20 minutes. Then, brush on another third of the sauce and bake for another 20 minutes, or until the internal temperature reaches 165°F. (Total cook time of 50 minutes)

Serve: Slice the meatloaf and serve with the remaining sauce. My favorite way to serve it is alongside mashed potatoes or with roasted vegetables.

Storing Leftovers

If you have any leftovers, store them in an airtight container in the fridge for up to three days. Reheat slices in the microwave or oven until warmed through.

The meatloaf also freezes well. Wrap individual slices in plastic wrap, place them in a freezer-safe bag, label the bag and then freeze for up to three months. Simply thaw and reheat when you’re ready to enjoy.

Tips for Moist Turkey Meatloaf

1. Don’t Overmix: When combining the ingredients, mix just until everything is evenly incorporated. Overmixing can lead to a dense, dry meatloaf.
2. Let It Rest: After removing the meatloaf from the oven, let it rest for about 5-10 minutes before slicing. This allows the juices to redistribute, keeping each slice moist and flavorful.
3. Cook the Veggies: Cooking the onions, garlic, and mushrooms before adding them to the meatloaf helps release their natural sweetness and moisture. Raw veggies can release too much water during cooking, making the meatloaf soggy.
4. Add Sauce in Layers: Brushing the sauce on in stages ensures a sticky, flavorful glaze that doesn’t burn. Plus you will have extras to serve on the side.

This turkey meatloaf recipe is simple, easy and turns out perfect every time. With simple, everyday ingredients, you’ll have a moist, flavorful and healthy meatloaf that’s perfect for you and your family.

Give it a try, and I’m sure it’ll become a new favorite!

Enjoy!

Mary and Jim

Jim and Mary Competti have been writing gardening, DIY and recipe articles and books for over 15 years from their 46 acre Ohio farm. The two are frequent speakers on all things gardening and love to travel in their spare time.

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