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Turkey Meatloaf

Slice of glazed turkey meatloaf plated with mashed potatoes and carrots
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A juicy, sliceable turkey meatloaf made with a milk-soaked panko panade, browned mushrooms and Parmesan. It bakes free-form on a sheet pan under a glossy ketchup and brown sugar glaze.

Ingredients

Scale

For the Meatloaf Base

  • 2 lb ground turkey (93% lean)
  • 1 cup panko breadcrumbs
  • 1/2 cup whole milk
  • 2 large eggs
  • 1/4 cup finely grated Parmesan

Aromatics

  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 8 oz cremini mushrooms, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/4 cup chopped fresh parsley

Seasoning

  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper

For the Glaze

  • 1/2 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard

Instructions

  1. Heat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper.
  2. Warm the olive oil in a large skillet over medium heat. Cook the onion and mushrooms for 8 to 10 minutes, stirring often, until the pan is dry and the mushrooms are browned. Stir in the garlic and thyme for 1 minute, then spread on a plate to cool for 10 minutes.
  3. While the vegetables cool, stir the panko and milk together in a large bowl and let sit for 5 minutes.
  4. Whisk the eggs, soy sauce, 1 tablespoon Dijon, salt and pepper into the panade. Add the Parmesan, parsley, cooled vegetables and turkey and mix gently with your hands just until combined.
  5. Shape the mixture on the lined sheet into a loaf about 9 inches long and 4 inches wide. Whisk the ketchup, brown sugar, vinegar and 1 teaspoon Dijon and brush half over the loaf. Make ahead: the shaped, unglazed loaf can be covered and refrigerated for up to 24 hours; add 5 to 10 minutes to the baking time.
  6. Bake for 40 minutes, brush with the remaining glaze, and bake 15 to 20 minutes more, until an instant-read thermometer in the center reads 165°F (74°C).
  7. Rest the meatloaf for 10 minutes, then cut into 8 thick slices.

Notes

Refrigerate leftovers for up to 4 days or freeze slices for up to 3 months. Reheat covered in a 325°F (165°C) oven or in the microwave until 165°F (74°C).

Nutrition

Keywords: turkey meatloaf, ground turkey meatloaf, easy turkey meatloaf, healthy meatloaf, glazed turkey meatloaf, moist turkey meatloaf, meatloaf with mushrooms, family dinner recipe, comfort food dinner, high protein dinner

Find it online: https://gordonramsayeats.com/turkey-meatloaf/