Turkey Meatloaf
This turkey meatloaf is a protein-packed weeknight dinner made with lean ground turkey, breadcrumbs, and a tangy ketchup-Worcestershire glaze. It bakes hands-off for 55–60 minutes and slices cleanly after a short rest.
This turkey meatloaf is a protein-packed weeknight dinner made with lean ground turkey, breadcrumbs, and a tangy ketchup-Worcestershire glaze. It bakes hands-off for 55–60 minutes and slices cleanly after a short rest.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 350F.
In a small bowl combine 2 tbsp of the ketchup with Worcestershire sauce.
In a small skillet, heat olive oil and onion on low heat until translucent, 3 to 5 minutes, remove from heat.
In a medium bowl combine the turkey, onion, breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
Place mixture into a loaf pan or shape into a loaf and place on a baking pan. Spoon sauce on top.
Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before slicing.
Store leftover meatloaf covered in the refrigerator for up to 3 days; reheat slices in a 350°F oven or microwave until warmed through.
loaf pan or baking pan · small skillet
Yes, use gluten-free breadcrumbs instead of seasoned whole wheat breadcrumbs, as the recipe suggests.
Bake uncovered for 55–60 minutes. The meatloaf is done when it reaches 160°F internally; let it rest 5 minutes before slicing.
Yes, both work. The creator prefers 93% for slightly more moisture, but 99% lean is leaner and will still produce a good meatloaf.
Store covered in the refrigerator for up to 3 days. Reheat slices in a 350°F oven or microwave until warmed through.
Yes, double all ingredients. You may need to increase baking time to 65–75 minutes depending on loaf thickness; check that the internal temperature reaches 160°F.
