Easy Turkey Meatloaf Recipe
Nothing beats a delicious turkey meatloaf recipe. This recipe is so good, I know you'll love this very yummy and easy dish.
Equipment
Large mixing bowl
Rimmed sheet pan (half-sheet size)
Aluminium foil
Instant-read thermometer
Small bowl (for glaze)
Ingredients
1 ½ lb ground turkey (minced turkey) - minced turkey, about 680g
1 medium egg
1 teaspoon ground black pepper - adjust to taste
1 teaspoon salt - or to taste- ¾ teaspoon Old Bay Seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
⅜ teaspoon cayenne pepper
1 tablespoon paprika
1 tablespoon oregano
¾ teaspoon red pepper flakes - crushed
⅜ teaspoon chili powder - chilli powder in British English
1 ½ teaspoons Worcestershire sauce
2 tablespoons olive oil - 30ml
½ cup Panko breadcrumbs - 30g
½ cup ketchup - 120ml; tomato sauce in Australia and UK
2 tablespoons hot sauce - 30ml
Instructions
- Preheat your oven to 400°F / 200°C (205°C fan-forced).
- In a large mixing bowl, combine the egg, black pepper, salt, Old Bay, garlic powder, onion powder, cayenne pepper, paprika, oregano, red pepper flakes, chilli powder, Worcestershire sauce, olive oil, breadcrumbs, and 4 tablespoons of ketchup. Mix well until the breadcrumbs, spices, and wet ingredients are evenly combined.1 medium egg, 1 teaspoon ground black pepper, 1 teaspoon salt, 3/4 teaspoon Old Bay Seasoning, 1 tablespoon garlic powder, 1 tablespoon onion powder, 3/8 teaspoon cayenne pepper, 1 tablespoon paprika, 1 tablespoon oregano, 3/4 teaspoon red pepper flakes, 3/8 teaspoon chili powder, 1 1/2 teaspoons Worcestershire sauce, 2 tablespoons olive oil, 1/2 cup Panko breadcrumbs, 1/2 cup ketchup
- Fold in the ground turkey. Carefully fold together the meat and breadcrumb mixture with your hands. Ensure not to overmix, as this will make the meatloaf dense.1 1/2 lb ground turkey (minced turkey)
- Form the mixture into a loaf on a greased, aluminium-foil-lined sheet tray.
- Mix together the remaining 4 tablespoons of ketchup with the hot sauce. Spread over the top of the loaf evenly.1/2 cup ketchup, 2 tablespoons hot sauce
- Bake for 45 minutes to 1 hour, or until an instant-read thermometer inserted into the centre reads 165°F / 74°C. The glaze should be caramelised and slightly darkened.
- Remove from the oven and let rest for 10-15 minutes before slicing. This resting time allows the juices to redistribute for cleaner slices.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze wrapped slices in cling film and foil for up to 3 months.
Make-Ahead: Mix the meatloaf mixture up to 24 hours before baking — keep covered in the fridge and add 5-10 minutes to the bake time.
Substitutions: Swap Panko for regular breadcrumbs or rolled oats (gluten-free option). Use sriracha or a milder chilli sauce in place of hot sauce to adjust heat level.
Pro Tip: Use an instant-read thermometer — the meatloaf is done at 165°F / 74°C internal temperature. This prevents both undercooking and drying out.
Extra Moisture: For extra moisture, fold in 2 tablespoons of finely grated onion or zucchini — it melts into the loaf and adds no noticeable texture.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 13gProtein: 29gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 90mgSodium: 817mgPotassium: 509mgFiber: 2gSugar: 5gVitamin A: 939IUVitamin C: 5mgCalcium: 49mgIron: 2mg
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