Turkey Meatloaf Tomato Glaze (Printable)
Juicy turkey loaf topped with tangy tomato glaze, seasoned with herbs for a flavorful family meal.
# What goes in:
→ Meatloaf
01 - 1.5 lbs ground turkey
02 - 1 cup breadcrumbs
03 - 0.5 cup milk
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 large eggs, lightly beaten
07 - 0.25 cup fresh parsley, chopped
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
→ Tomato Glaze
12 - 0.5 cup ketchup
13 - 2 tablespoons tomato paste
14 - 1 tablespoon brown sugar
15 - 1 tablespoon apple cider vinegar
16 - 0.5 teaspoon smoked paprika
17 - Pinch of salt
# Directions:
01 - Set the oven to 375°F and prepare a loaf pan or line a baking sheet with parchment paper or grease it lightly.
02 - Combine the breadcrumbs with the milk in a large mixing bowl and let stand for 2 minutes to soften.
03 - Add ground turkey, diced onion, minced garlic, beaten eggs, chopped parsley, Worcestershire sauce, dried thyme, salt, and black pepper to the breadcrumb mixture. Stir gently until just combined to avoid overmixing.
04 - Form the mixture into a loaf shape on the prepared baking sheet or press into the loaf pan evenly.
05 - In a small bowl, whisk together ketchup, tomato paste, brown sugar, apple cider vinegar, smoked paprika, and a pinch of salt until smooth.
06 - Spread half of the glaze evenly over the top of the shaped meatloaf.
07 - Bake uncovered for 40 minutes in the preheated oven.
08 - Remove the meatloaf, spread the remaining glaze on top, then return to the oven and bake for an additional 15 minutes or until the internal temperature reaches 165°F.
09 - Allow the meatloaf to rest for 10 minutes before slicing to retain moisture and enhance flavor.
# Expert Advice:
01 -
- It's genuinely moist thanks to the milk-soaked breadcrumbs and brief mixing time, which means no one will ever call your turkey meatloaf dry.
- The tangy-sweet glaze pulls together in under five minutes and makes your kitchen smell restaurant-quality.
- One pan, straightforward steps, and you've got a complete dinner that feels special without requiring any real culinary skills.
02 -
- Do not overmix the meat mixture or you'll end up with a dense, bouncy texture—mix just until combined and trust that instinct to stop.
- The two-stage glazing (half before, half after) is what creates that caramelized, sticky top instead of a flat glaze that slides off.
03 -
- If your mixture seems too wet when you're combining it, let the breadcrumbs soak a full minute longer—the difference between wet and too-wet is about 30 seconds of soaking time.
- A meat thermometer is your best friend here; ground poultry needs to reach 165°F, and the thermometer takes the guesswork out of whether the center is actually cooked through.