American
Turkey Meatloaf
Ground turkey is mixed with onion, oats, and ketchup, then baked as a loaf until the center reaches 160°F. A thin glaze browns on top in the last minutes.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Oats keep lean turkey from baking up dry and crumbly.
- A freeform loaf on a sheet pan browns on more sides than a deep pan.
- The glaze is ketchup, vinegar, and brown sugar. Three ingredients.
- The center temperature, not the clock, decides when it is done.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Thaw the ground turkey completely in the refrigerator if it was frozen. Heat the oven to 375°F. Line a sheet pan with foil and set a rack on it, or lightly oil the pan.
- 2
Mix the turkey, onion, garlic, oats, egg, milk, 2 tbsp ketchup, salt, pepper, and Worcestershire until just combined. Do not rinse the ground turkey. Overmixing makes the loaf dense.
- 3
Shape the mixture into a loaf about 8 inches long and 2 inches tall on the pan. Smooth the top.
- 4
Bake for 35 minutes.
- 5
Stir the remaining 1/4 cup ketchup, brown sugar, and vinegar. Spread the glaze over the loaf. Bake 15 to 25 minutes more.
- 6
The meatloaf is done when the center reads 160°F and the juices show no pink. Rest 10 minutes before slicing so it holds together.
Pro tips
- Grate the onion instead of leaving large dice. Large pieces steam and leave holes in the slice.
- A thinner loaf cooks faster and more evenly than a tall domed one.
- Check the center, not the end. The ends always finish first.
Easy substitutions
- Quick oats
- Plain breadcrumbs, 3/4 cup.
- Ground turkey
- Ground chicken. Cook the center to 165°F.
- Milk
- Unsweetened almond milk or broth.
Storage and reheating
Storage
Refrigerate sliced meatloaf for up to 3 days, or freeze slices for up to 2 months.
Reheating
Warm slices covered in a 325°F oven until the center reads 165°F, about 15 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 282
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 10 g
- Fiber
- 1 g
Budget friendly · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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