Turkey Meatloaf with Barbecue Glaze Recipe

Introduction

This turkey meatloaf is a flavorful and healthier twist on a classic comfort food. Packed with savory herbs and a tangy barbecue glaze, it’s perfect for a satisfying family dinner. The ground turkey keeps it lean while the spices and sauces add plenty of character.

Ingredients

• 1 tbsp vegetable oil
• 1 yellow onion, grated
• 2 cloves garlic, minced
• ½ cup Panko breadcrumbs
• ¼ cup whole milk
• 2 large eggs
• 1 tsp chopped fresh thyme
• 2 tbsp Worcestershire sauce (substitute soy sauce, balsamic vinegar, or BBQ sauce)
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 lbs 90-93% lean ground turkey
• ¼ cup ketchup
• ¼ cup barbecue sauce (store-bought or homemade)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil and set it aside.
2. Step 2: Heat the vegetable oil in a sauté pan over medium-high heat. Add the grated onion and cook until translucent, about 3-5 minutes. Add the minced garlic and cook until fragrant, then remove from heat.
3. Step 3: In a large bowl, whisk together the Panko breadcrumbs, whole milk, eggs, fresh thyme, Worcestershire sauce, kosher salt, black pepper, garlic powder, and onion powder until well combined.
4. Step 4: Add the cooked onion and garlic mixture along with the ground turkey to the bowl. Use your hands to gently mix until just combined, taking care not to overwork the meat.
5. Step 5: Transfer the mixture to the prepared baking sheet and shape it into a 9×5-inch loaf.
6. Step 6: In a medium bowl, whisk together the ketchup and barbecue sauce. Spoon half of this glaze over the meatloaf, spreading it into an even layer.
7. Step 7: Bake the meatloaf for 40 minutes. Then, spread the remaining glaze on top and continue baking for another 20 minutes, or until the internal temperature reaches 160°F.
8. Step 8: Remove from the oven and let the meatloaf rest for a few minutes before slicing and serving.

Tips & Variations

• For extra moisture, you can add grated zucchini or finely chopped mushrooms to the meat mixture.
• If you prefer, substitute ground chicken for a slightly different flavor and similar leanness.
• Use gluten-free breadcrumbs or crushed crackers to make this recipe gluten-free.
• The glaze can be customized with honey or mustard to add a different twist.

Storage

Store leftover turkey meatloaf in an airtight container in the refrigerator for up to 4 days. To reheat, slice and warm in the microwave or oven until heated through. You can also freeze cooked meatloaf for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this meatloaf ahead of time?

Yes, you can prepare the meatloaf mixture and shape it the day before, then cover and refrigerate. Add the glaze and bake when ready to serve.

How do I know when the meatloaf is fully cooked?

The best way is to use a meat thermometer. The internal temperature should reach 160°F to ensure the turkey is safely cooked.

Turkey Meatloaf with Barbecue Glaze Recipe

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★★★★★

4.8 from 110 reviews

• Author: Harry
• Total Time: 1 hour 15 minutes
• Yield: 6–8 servings 1x
• Diet: Low Fat

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Description

This Turkey Meatloaf is a healthy and flavorful twist on the classic comfort food. Made with lean ground turkey, aromatic sautéed onions and garlic, and a blend of herbs and seasonings, this meatloaf is both moist and tender. A tangy glaze of ketchup and barbecue sauce adds a delicious finish. Perfect for an easy weeknight dinner, it’s baked to perfection ensuring a juicy interior and a flavorful crust.

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Ingredients

Scale 1x2x3x

Meatloaf

• 1 tbsp vegetable oil
• 1 yellow onion, grated
• 2 cloves garlic, minced
• ½ cup Panko breadcrumbs
• ¼ cup whole milk
• 2 large eggs
• 1 tsp chopped fresh thyme
• 2 tbsp Worcestershire sauce (can substitute with soy sauce, balsamic vinegar, or BBQ sauce)
• 1 tsp kosher salt
• ¼ tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 lbs 90-93% lean ground turkey

Glaze

• ¼ cup ketchup
• ¼ cup barbecue sauce (store-bought or homemade)

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Instructions

1. Prep the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil to prevent sticking and for easy cleanup.
2. Cook the aromatics: Heat the vegetable oil in a sauté pan over medium-high heat. Add the grated yellow onion and cook until translucent, about 3-5 minutes. Then add the minced garlic and cook until fragrant for about 1 minute. Remove from heat and set aside to cool slightly.
3. Mix the binder: In a large mixing bowl, whisk together the Panko breadcrumbs, whole milk, eggs, chopped fresh thyme, Worcestershire sauce, kosher salt, ground black pepper, garlic powder, and onion powder until well combined.
4. Combine with turkey: Add the sautéed onion and garlic mixture along with the ground turkey into the bowl with the binder mixture. Use your hands to gently but thoroughly combine all the ingredients until just incorporated, being careful not to overmix to maintain a tender meatloaf.
5. Shape the loaf: Transfer the meat mixture onto the prepared baking sheet and shape it into a loaf approximately 9×5 inches in size, ensuring an even thickness for uniform cooking.
6. Make the glaze: In a medium bowl, whisk together the ketchup and barbecue sauce until combined. Spoon half of this glaze evenly over the top of the shaped meatloaf.
7. Bake the meatloaf: Place the baking sheet in the preheated oven and bake for 40 minutes.
8. Rest and serve: Remove the meatloaf from the oven, spread the remaining glaze evenly on top, and return to the oven. Continue baking for an additional 20 minutes or until the internal temperature reaches 160°F (71°C). Allow the meatloaf to rest for 5-10 minutes before slicing and serving to retain juices.

Notes

• Make sure to not overmix the meat mixture to keep the meatloaf tender.
• Feel free to substitute Worcestershire sauce with soy sauce, balsamic vinegar, or extra barbecue sauce based on your preference.
• Resting the meatloaf after baking is important to keep it juicy.
• Use a meat thermometer to ensure the internal temperature reaches 160°F for safe consumption.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: turkey meatloaf, healthy meatloaf recipe, baked turkey meatloaf, easy meatloaf, ground turkey recipe, comfort food, weeknight dinner