Moist Turkey Meatloaf Glaze (Printable)
Tender turkey loaf accented by a flavorful tangy ketchup glaze, ideal for a wholesome dinner.
# What You'll Need:
→ Meat Mixture
01 - 1.5 lbs ground turkey
02 - 1 cup breadcrumbs
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 large eggs, lightly beaten
06 - 1/3 cup milk
07 - 2 tbsp Worcestershire sauce
08 - 1.5 tsp salt
09 - 1/2 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried oregano
→ Ketchup Glaze
12 - 1/2 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp apple cider vinegar
15 - 1 tsp Dijon mustard
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, gently mix ground turkey, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, salt, pepper, thyme, and oregano until just combined; avoid overmixing.
03 - Form the mixture into a loaf shape on the prepared baking sheet or press evenly into the loaf pan.
04 - Whisk ketchup, brown sugar, apple cider vinegar, and Dijon mustard together in a small bowl to create the glaze.
05 - Spread half of the glaze evenly over the meatloaf surface.
06 - Bake for 40 minutes, then remove from the oven.
07 - Spread the remaining glaze over the meatloaf and return to the oven for an additional 15 minutes or until internal temperature reaches 165°F.
08 - Allow the meatloaf to rest for 10 minutes before slicing. Serve warm.
# Expert Advice:
01 -
- It's lighter than beef meatloaf but packed with protein, so you feel satisfied without that heavy, sluggish feeling afterward.
- The ketchup glaze is where the magic happens—it's tangy, a little sweet, and caramelizes into this sticky-delicious crust that makes everything taste restaurant-quality.
- Takes just over an hour from prep to plate, making it perfect for busy weeknights without sacrificing real flavor.
02 -
- Don't skip the resting time; it sounds like a detail but makes the difference between a meatloaf that holds together and one that crumbles on the plate.
- The glaze should be applied in two stages—the first coat sets and creates a base layer, and the second coat caramelizes and gets sticky, which is what makes it taste like it came from somewhere special.
03 -
- Use a mix of dark and light ground turkey, or even better, buy turkey thighs and ask the butcher to grind them—the difference in flavor and texture is noticeable.
- Room-temperature ingredients mix more evenly, so pull your eggs and milk out of the fridge a few minutes before starting.