Make the best Turkey Meatloaf with this simple, flavorful recipe. With only 10 minutes of prep, you can pull together a wholesome weeknight dinner that’s moist, tender, and far from bland. This version uses a savory turkey seasoning to bring Thanksgiving-style flavors to an everyday meal.
Table of contents
- Why you’ll love this recipe
- Ingredients
- Instructions
- Ways to glaze the meatloaf
- How to make brown gravy
- Recipe tips
- Storage and reheating
- Make it keto
- What to serve with it
- More ground turkey recipes
If turkey meatloaf hasn’t been on your radar, this version will change your mind. It combines ground turkey with a savory herb and spice blend that gives it a rich, comforting flavor—think Thanksgiving herbs in meatloaf form. Leaner than traditional beef or pork loaves but still juicy, this meatloaf regularly appears in our weeknight rotation.
Why you’ll love this recipe
- Quick and easy: Prep takes about 10 minutes, then the oven does the rest.
- Familiar, comforting flavor: The turkey seasoning gives the loaf a roast-turkey profile that feels like a holiday dinner but works perfectly for any day.
- Moist and tender: Using 7% fat ground turkey with panko, eggs, and cooked onions keeps the meatloaf from drying out.
Ingredients
- Olive oil – or another neutral vegetable oil (1 tablespoon).
- Onion – 1 cup diced (about one medium onion). Yellow onion is preferred for a mild flavor.
- Garlic – 6 cloves, minced for best flavor.
- Ground turkey – 2 pounds, 93% lean / 7% fat recommended for a juicy loaf.
- Eggs – 2 large, for moisture and binding.
- Panko breadcrumbs – 1/2 cup. For a low-carb version, substitute pork rind crumbs or another keto-friendly binder.
- Turkey seasoning – 3 tablespoons. A blend of herbs and spices (sage, thyme, rosemary, salt, pepper, etc.) brings savory depth—prepare a mix in advance or use your favorite poultry seasoning.
- Worcestershire sauce – 2 tablespoons for umami and balance. Soy sauce can substitute in a pinch.
- BBQ sauce – 3/4 cup to glaze the loaf. See glaze options below if you prefer a different topping.
Instructions
Step-by-step photos are included above to guide you through the process. Full ingredient amounts and times are listed in the recipe card below.
- Preheat the oven. Set the oven to 375°F (190°C).
- Sauté the aromatics. In a large skillet over medium-high heat, warm the olive oil. Cook the diced onion for about 4 minutes until softened, then add the minced garlic and cook 1 more minute. Remove from heat and let cool slightly.
- Combine the meatloaf mix. In a large bowl, add the ground turkey, eggs, panko, turkey seasoning, and Worcestershire sauce. Stir in the cooked onions and garlic. Mix gently with a spatula or your hands—combine just until everything is evenly distributed to avoid overworking the meat.
- Form the loaf. Press the mixture into a 9″ x 5″ loaf pan. If you don’t have a loaf pan, shape it freeform on a foil-lined rimmed baking sheet.
- Bake, glaze, and finish. Bake for 25 minutes, then remove from the oven and spread the BBQ sauce over the top. Return to the oven and bake an additional 25 minutes, or until the internal temperature reaches 160°F (71°C). Let the meatloaf rest at least 10 minutes before slicing to allow juices to redistribute.
Ways to glaze the meatloaf
BBQ sauce is classic on meatloaf and pairs nicely with the turkey seasoning. If you want variety, try one of these alternatives:
- Pepper jelly: A sweet-spicy glaze for a different, crowd-pleasing kick.
- Homemade ketchup glaze: Mix 1/2 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce, and 2 teaspoons meatloaf or poultry seasoning.
- White BBQ sauce: A creamy, tangy option that adds peppery richness.
- Honey mustard: For a sweet-and-tangy finish.
- Marinara: Turn the loaf into an Italian-style entrée with a tomato sauce topping.
Alternatively, you can skip the glaze and serve the sliced meatloaf with brown gravy (recipe below) for a hearty, comforting plate.
How to make brown gravy
- In the skillet used for the onions, heat 1 tablespoon olive oil over medium-high. Add 1/2 cup diced onion and cook about 5 minutes. Stir in 3 cloves minced garlic and cook 1 minute more.
- Add 2 teaspoons Worcestershire sauce and stir to combine.
- Add 2 tablespoons butter. When melted, sprinkle 3 tablespoons flour over the pan and cook, stirring, for 2–3 minutes until lightly browned.
- Slowly whisk in 2 cups beef broth, then add 2 teaspoons Dijon mustard and 1/2 teaspoon black pepper. Bring to a gentle simmer and thicken. Serve over sliced meatloaf and mashed potatoes or egg noodles.
This gravy makes the meatloaf feel like a comforting holiday dinner any night of the week.
Recipe tips
- Don’t overmix. Stir only until combined—overworking the meat makes it dense.
- Make ahead: Assemble the loaf in the pan, cover tightly, and refrigerate up to 2 days before baking.
- Yield: This recipe makes about 8 slices (plan on 2 slices per person for a main course, serving four).
- No loaf pan? Form the meatloaf freeform on a rimmed baking sheet lined with foil and bake as directed.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 6 days.
To reheat on the stove: Warm a skillet over medium-high heat and cook slices 3–4 minutes per side until heated through.
To reheat in the microwave: Place slices on a microwave-safe plate and heat for about 2 minutes.
To reheat in the oven: Wrap the loaf or slices in foil and heat at 350°F for about 15 minutes, until warmed through.
Leftover meatloaf makes great sandwiches or a hash—use it creatively to avoid waste.
Make it keto
To lower carbs, substitute pork rind crumbs or another low-carb binder for the panko breadcrumbs and use a sugar-free BBQ sauce for the glaze. This reduces total carbs per slice and also makes the loaf gluten-free.
What to serve with it
Classic pairings include mashed potatoes and stuffing, but many side dishes complement turkey meatloaf. Choose roasted or mashed potatoes, green vegetables, or a simple salad for a balanced meal.
- Instant Pot or classic mashed potatoes
- Stuffing or stuffing biscuits
- Roasted baby potatoes or scalloped potatoes
- Roasted sweet potatoes
- Maple-glazed Brussels sprouts or honey-glazed carrots
- Broccoli cheese casserole
More ground turkey recipes
Try these other crowd-pleasing ground turkey dishes when you want variety:
Ground Turkey Gyros
Turkey Meatballs
Italian Polenta Ground Turkey Casserole
Turkey Burger
One Pot Ground Turkey Taco Soup
Cheesy Buffalo Turkey Grilled Flatbread
Turkey Meatloaf
A juicy, flavorful turkey meatloaf seasoned with a savory poultry spice blend. Prep 10 minutes • Cook 50 minutes • Total 1 hour.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Whitney Bond
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 6 cloves garlic, minced
- 2 pounds ground turkey (93% lean / 7% fat)
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 3 tablespoons turkey seasoning (see notes)
- 2 tablespoons Worcestershire sauce
- 3/4 cup BBQ sauce (for glazing)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium-high heat. Cook the diced onion 4 minutes, add garlic and cook 1 more minute. Remove from heat.
- In a large bowl combine ground turkey, eggs, panko, turkey seasoning, Worcestershire sauce and the cooked onions and garlic. Mix gently until just combined.
- Press the mixture into a 9″ x 5″ loaf pan. Bake 25 minutes.
- Remove from oven and spread BBQ sauce over the top. Return to oven and bake an additional 25 minutes, or until an instant-read thermometer registers 160°F (71°C).
- Let rest 10 minutes before slicing and serving.
Notes
- Using a loaf pan with a removable tray can make serving easier and helps collect excess grease.
- See the “Ways to glaze the meatloaf” section above for alternative toppings.
- If baking freeform on a sheet pan, shape into a loaf before baking and follow the same times and temperature.
- Leftovers keep in the fridge up to 6 days; reheat on the stove, in the microwave, or in the oven.
Nutrition Facts (per slice)
Calories: 238 kcal • Carbohydrates: 18 g • Protein: 29 g • Fat: 5 g • Sodium: 696 mg