The Best Turkey Meatloaf With Glaze Recipe

I finally made a Moist Turkey Meatloaf that stays insanely juicy with a sticky glaze and has people stealing second helpings.

I never liked meatloaf until this one. I’m obsessed with the sticky, sweet-tangy glaze and the way the loaf stays utterly tender.

This is Moist Turkey Meatloaf and a true Ground Turkey Meatloaf crowd-pleaser, the kind that makes people ask for seconds. I’m into simple things that actually taste like something, not sad mystery meat.

ground turkey keeps it light but full-flavored, and the ketchup glaze gives it that tangy comfort I can’t resist. Seriously, it wrecked my meatloaf snobbery.

Worth every bite. No regrets, ever.

I crave it weekly. I will never look back.

So messy, so good always.

Ingredients

• Ground turkey — hearty protein, keeps it lean but still juicy.
• Breadcrumbs or panko — adds gentle texture, so it doesn’t collapse.
• Whole milk — moistens the mix, makes it tender and softer.
• Beaten eggs — holds everything together, no soggy loaf.
• Yellow onion — sweet, softens up and adds real savory depth.
• Garlic — punchy little flavor bursts throughout the meat.
• Worcestershire sauce — umami boost, makes it feel less bland.
• Dijon mustard — tangy zip, brightens the whole loaf.
• Fresh parsley — fresh, herby lift that keeps it from heavy.
• Kosher salt — seasons evenly, makes the flavors pop.
• Black pepper — warm bite, simple but necessary kick.
• Smoked paprika — smoky warmth, adds subtle color and depth.
• Olive oil — softens onion, brings a pleasant fruitiness.
• Glaze ketchup — sweet-tangy glaze, classic sticky finish.
• Brown sugar in glaze — molasses sweetness that caramelizes beautifully.
• Apple cider vinegar — brightens the glaze, cuts through richness.
• Glaze Dijon mustard — sharpness in the glaze, not overpowering.
• Glaze Worcestershire — deepens glaze, ties savory and sweet together.

Ingredient Quantities

• 2 pounds ground turkey (not too lean, 85 15 is good)
• 3/4 cup plain breadcrumbs or panko
• 1/2 cup whole milk
• 2 large eggs, beaten
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 cup fresh parsley, chopped (or 2 tablespoons dried)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (or regular paprika)
• 1 tablespoon olive oil (for softening the onion)
• For the glaze: 1/2 cup ketchup
• For the glaze: 2 tablespoons brown sugar, packed
• For the glaze: 1 tablespoon apple cider vinegar
• For the glaze: 1 teaspoon Dijon mustard
• For the glaze: 1 teaspoon Worcestershire sauce

How to Make this

1. Preheat oven to 350°F (175°C). Line a baking sheet with foil or use a loaf pan lightly greased, and set aside.

2. Heat 1 tablespoon olive oil in a skillet over medium heat; add the finely chopped onion and a pinch of salt and cook until soft and translucent, about 6 to 8 minutes. Add the minced garlic in the last minute, stir, then remove from heat and let cool a little.

3. In a small bowl soak 3/4 cup breadcrumbs or panko with 1/2 cup whole milk until absorbed, about 5 minutes.

4. In a large bowl combine 2 pounds ground turkey, the soaked breadcrumbs, the beaten 2 eggs, the cooled onion and garlic, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1/4 cup chopped parsley (or 2 tbsp dried), 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, and 1 teaspoon smoked paprika. Mix gently with your hands or a spoon just until combined; do not overmix or it gets dense.

5. Form the mixture into a loaf shape on the prepared baking sheet or press into the loaf pan. Make a slight shallow trough along the top so the glaze pools a bit.

6. Whisk together the glaze: 1/2 cup ketchup, 2 tablespoons packed brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce until smooth.

7. Brush about half the glaze evenly over the top of the loaf before it goes in the oven.

8. Bake at 350°F for 50 to 60 minutes, or until the internal temperature reaches 165°F (74°C). About 10 to 15 minutes before it’s done, brush the remaining glaze on and return to oven so it gets glossy and slightly caramelized.

9. Remove from oven and let the meatloaf rest 10 minutes before slicing. This helps keep it moist and makes slicing neater.

10. Slice, serve with any pan juices or extra glaze on the side, and enjoy. Leftovers make great sandwiches the next day.

Equipment Needed

1. loaf pan or rimmed baking sheet (foil-lined)
2. skillet (10 or 12 inch)
3. cutting board and chef’s knife
4. mixing bowls (one large, one small)
5. measuring cups and spoons
6. wooden spoon or sturdy spatula
7. silicone or pastry brush for the glaze
8. whisk (for glaze)
9. instant-read meat thermometer (very helpful)
10. sheet of foil or plastic wrap for resting and leftovers

FAQ

The Best Turkey Meatloaf With Glaze Recipe Substitutions and Variations

• 2 pounds ground turkey: you can swap for ground chicken, ground pork, or lean ground beef. Chicken keeps it light, pork adds juiciness, beef gives more classic flavor. Watch the fat levels so it doesn’t dry out.
• 3/4 cup plain breadcrumbs or panko: substitute crushed saltine crackers, crushed cornflakes, or quick oats (pulse a few times in a blender). Crackers add salt, oats help bind and keep it moist.
• 1/2 cup whole milk: use buttermilk for tang and tenderness, or half-and-half for richer loaf, or unsweetened almond milk if you need dairy-free. If using buttermilk reduce added acid in the glaze slightly.
• For the glaze 1/2 cup ketchup: swap with tomato paste mixed with a little honey or maple syrup and water to thin, or use BBQ sauce for a smokier-sweet finish. Taste before glazing so it’s not too sharp.

Pro Tips

1) Don’t overmix the meat. Mix just until stuff is combined, stop when it looks uniform. If you keep squishing it you’ll make the loaf dense and dry.

2) Let the soaked breadcrumbs sit a little longer if your turkey is lean. That extra moisture helps keep it tender. If you use really lean turkey add a tablespoon of olive oil or an extra egg.

3) Brown the onion good in the pan. It adds way more flavor than raw onion, and a tiny bit of caramelization makes the whole loaf taste deeper. Cool the onion before adding so it doesnt start cooking the eggs.

4) Rest and glaze tricks: brush half the glaze before baking and save the rest for the last 10 minutes, but also spoon some glaze into the trough on top so it pools. Let the loaf rest 10 minutes after it comes out so it holds together — slice with a sharp serrated knife for cleaner pieces.