Turkey Parmesan Meatloaf (Easy Weeknight Dinner)
This Turkey Parmesan Meatloaf is so easy. You only need about 5 minutes to throw this together, and cook for a little less than an hour.
Equipment
Large mixing bowl
9x5 inch (23x13cm) loaf pan or baking dish
Instant-read thermometer
Non-stick cooking spray or oil for greasing
Ingredients
1 pound ground turkey (minced turkey) - minced turkey, about 450g, 93% lean recommended
½ cup Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - divided, 120ml, or your favourite tomato-based pasta sauce
¼ cup Parmesan cheese - grated ; 25g, plus 2 tablespoons (15g) for topping
¼ cup white onion - finely diced, about 40g- ½ cup dry breadcrumbs - about 55g
1 medium egg - lightly beaten
1 ½ teaspoons Italian seasoning
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced).
- In a large mixing bowl, combine the ground turkey, ¼ cup (60ml) of the marinara sauce, Parmesan cheese, diced onion, breadcrumbs, beaten egg, and Italian seasoning. Using your hands, mix until all ingredients are evenly distributed. Do not overmix — stop as soon as everything is incorporated to keep the loaf tender.1 pound ground turkey (minced turkey), 1/2 cup Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish), 1/4 cup Parmesan cheese, 1/4 cup white onion, 1/2 cup dry breadcrumbs, 1 medium egg, 1 1/2 teaspoons Italian seasoning
- Lightly grease a 9x5 inch (23x13cm) loaf pan or baking dish with non-stick cooking spray or a thin layer of oil.
- Remove turkey mixture from the bowl and shape into a loaf in the greased pan.1 pound ground turkey (minced turkey)
- Spread the remaining ¼ cup (60ml) marinara sauce evenly over the top of the loaf. Sprinkle with the reserved 2 tablespoons of Parmesan cheese. Bake for 45–55 minutes, or until an instant-read thermometer inserted into the centre reads 165°F / 74°C.1/2 cup Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish), 1/4 cup Parmesan cheese
- Remove from the oven and let the meatloaf rest in the pan for 5–10 minutes before slicing. This rest period allows the juices to redistribute so the slices hold together. Serve with your choice of sides.
Notes
Storage: Refrigerate leftover slices in an airtight container for up to 3 days. Freeze wrapped tightly in foil and then in a freezer bag for up to 3 months.
Reheating: Warm slices in a covered dish with a spoonful of marinara at 325°F / 160°C for 15 minutes, or microwave individual portions covered with a damp paper towel.
Make-Ahead: Mix the meatloaf mixture up to 24 hours ahead, cover tightly, and refrigerate. Shape and bake when ready — add 5–10 minutes to the bake time since the mixture will be very cold.
Pro Tip: Use an instant-read thermometer to check doneness. The centre of the loaf must reach 165°F / 74°C for safe consumption — colour alone is not a reliable indicator with turkey.
Substitutions: Swap breadcrumbs for panko for a slightly lighter texture, or use crushed crackers or oat flour for a gluten-free option.
Nutrition
Serving: 1servingCalories: 236kcalCarbohydrates: 14gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 109mgSodium: 427mgPotassium: 503mgFiber: 2gSugar: 2gVitamin A: 287IUVitamin C: 3mgCalcium: 108mgIron: 2mg
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