Turkey Meatloaf That Tastes Like Beef

Generously seasoned and topped with a BBQ glaze, this turkey meatloaf is full-flavored and satisfying. A family favorite!

For all its merits as a low-fat alternative to ground beef, ground turkey can be incredibly dry and bland. The key is to add flavor and moisture without adding fat, which would defeat the whole purpose. This turkey meatloaf is generously seasoned with sautéed onions and garlic and topped with a tangy-sweet barbecue glaze, which makes it full-flavored and satisfying. A family favorite!

What you'll need To Make Turkey Meatloaf with BBQ Glaze

It's important to use ground turkey that 93% lean and 7% fat. Avoid 99% lean ground turkey, which will result in a dry, bland meatloaf.

How to make Turkey Meatloaf with BBQ Glaze

Begin by making the BBQ glaze: in a medium bowl, combine the ketchup, brown sugar, apple cider vinegar, and mustard.

Whisk to combine.

Next, in a small pan, heat the olive oil and add the onions.

Cook until softened, then add the garlic and cook for a few minutes more.

Meanwhile, in a large bowl, combine 1/4 cup of the BBQ glaze with the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs.

Whisk to combine.

Mix in the onion mixture.

Then add the bread crumbs and turkey.

Use your hands to mix it all together.

Form two loaves on a baking sheet.

Then spread the remaining BBQ glaze over top.

Bake for 40 to 45 minutes. I prefer this "free-form" meatloaf to those made in a loaf pan; clean-up is so much easier and all the extra fat is able to ooze out during baking.

Scrape the fat away from the loaves, transfer to a platter, and slice.

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Turkey Meatloaf with BBQ Glaze

Generously seasoned and topped with a BBQ glaze, this turkey meatloaf is full-flavored and satisfying. A family favorite!

Ingredients

For the BBQ Glaze

• ⅔ cup ketchup
• ⅓ cup dark brown sugar, packed

• 1½ tablespoons apple cider vinegar
• ½ teaspoon Dijon mustard

For the Meatloaf

• 1 tablespoon olive oil
• 1 medium yellow onion, minced
• 3 cloves garlic, minced
• 1¼ teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 2 teaspoons paprika
• 1 teaspoon dried thyme
• 1½ tablespoons Worcestershire sauce
• 1½ tablespoons Dijon mustard
• 2 large eggs
• 2 pounds ground turkey (93/7)
• ¾ cup Italian seasoned breadcrumbs
• A few springs chopped fresh parsley, for garnish (optional)

Instructions

1. Set oven rack to middle position and preheat oven to 350°F. Line rimmed baking sheet with heavy-duty aluminum foil; grease the foil with olive oil or non-stick cooking spray.
2. Make the BBQ glaze: In a medium bowl, whisk together the ketchup, brown sugar, cider vinegar, and Dijon mustard. Set aside.
3. Make the Meatloaf: Heat the olive oil in a small sauté pan over medium heat. Cook the onions, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
4. In a large bowl, combine the salt, pepper, paprika, thyme, Worcestershire sauce, Dijon mustard, eggs, and ¼ cup of the BBQ glaze. Whisk until well combined. Stir in the onion mixture. Add the ground turkey and breadcrumbs and mix with your hands until evenly combined.
5. Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining BBQ glaze over the loaves, letting it drip down the sides a bit. Bake for about 45 minutes, until the meatloaves are cooked through. Scrape any fat away from the sides of the loaves, then transfer the loaves to a platter. Slice and garnish with parsley if desired.
6. Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 300°F oven until hot in the middle.

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Nutrition Information

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• Per serving (6 servings)
• Calories: 413
• Fat: 17g
• Saturated fat: 4g
• Carbohydrates: 33g
• Sugar: 20g
• Fiber: 2g
• Protein: 35g
• Sodium: 1086mg
• Cholesterol: 166mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

• Chicken & Turkey
• Dinner
• Freezer-Friendly
• Make-Ahead
• American
• All Seasons
• Bread Crumbs
• Comfort Food
• Dijon Mustard
• Ground Meat

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