Juicy Turkey Meatloaf Herbs (Printable Version)

Tender turkey loaf enhanced with herbs and a tangy glaze, perfect for a wholesome meal.

# What You Need:

→ Meat Mixture

01 - 2 pounds ground turkey
02 - 1 cup finely chopped onion
03 - 2 cloves garlic, minced
04 - 1/2 cup breadcrumbs
05 - 2 large eggs
06 - 1/3 cup milk
07 - 2 tablespoons ketchup
08 - 2 tablespoons chopped fresh parsley
09 - 1 1/2 teaspoons salt
10 - 1/2 teaspoon black pepper
11 - 1 teaspoon dried thyme
12 - 1 teaspoon Worcestershire sauce

→ Glaze

13 - 1/3 cup ketchup
14 - 2 tablespoons brown sugar
15 - 1 tablespoon Dijon mustard

# How to Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, mix all meat mixture ingredients gently until just combined to avoid overworking the mixture.
03 - Form the mixture into a loaf shape on the prepared baking sheet or press evenly into the loaf pan.
04 - In a small bowl, whisk together glaze ingredients and spread evenly over the top of the meatloaf.
05 - Bake for 50 to 55 minutes until the internal temperature reaches 165°F.
06 - Remove from oven and allow to rest for 10 minutes before slicing. Serve warm with preferred side dishes.

# Expert Tips:

01 -
  • It's genuinely moist and flavorful, not dry like some turkey dishes can be, thanks to the milk-soaked breadcrumbs and eggs holding everything together.
  • The glaze is addictive—that balance of ketchup, brown sugar, and Dijon creates a flavor you'll find yourself scraping off the pan.
  • You can have a complete, impressive dinner on the table in just over an hour, without feeling like you spent all evening cooking.
02 -
  • Do not skip the resting period—it's the difference between juicy slices and dry ones, and it only takes 10 minutes.
  • If your glaze starts to darken too much before the meatloaf is done, tent it loosely with foil to prevent burning while the inside finishes cooking.
03 -
  • Use a meat thermometer—it removes all guesswork and you'll never overcook it, which is the key to keeping it juicy.
  • Mix the meat mixture by hand instead of with a mixer; you'll feel when it's just right and avoid the dense texture that comes from overmixing.

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