Turkey Meatloaf with Glaze

The smell of brown sugar and ketchup caramelizing in the oven always takes me back to Tuesday nights when I needed something comforting but not too heavy after a long day at work. I stumbled upon turkey meatloaf somewhat accidentally when I realized ground beef was leaving me feeling sluggish. The first time I made it, my husband actually thought it was beef until I told him otherwise. Now it has become one of those recipes I can make almost without thinking, the kind that feels like coming home.

I remember serving this at a small dinner party last winter when my friend Sarah was skeptical about turkey meatloaf. She took one bite, eyes went wide, and immediately asked for the recipe. The green beans roasted right alongside on the same sheet pan, catching all those delicious meatloaf juices. Sometimes the simplest meals create the best moments around the table.

Ingredients

• Ground turkey: Lean ground turkey keeps this meatloaf lighter than traditional beef versions but still delivers plenty of protein and flavor
• Breadcrumbs and milk: This combination creates tenderness and prevents the turkey from drying out during baking
• Egg: Acts as the binder that holds everything together without making the texture dense or rubbery
• Onion and garlic: Fresh aromatics build a foundation of savory flavor throughout every bite
• Fresh parsley and dried thyme: Herbs add brightness and depth that complement the mild turkey
• Ketchup: Forms the base of the glaze and adds a tangy sweetness that balances the savory meatloaf
• Brown sugar: Helps the glaze caramelize beautifully and creates that irresistible sticky crust
• Dijon mustard: Adds a sharp tang that cuts through the sweetness and elevates the glaze
• Worcestershire sauce: Deepens the savory notes and adds umami richness to the glaze
• Fresh green beans: Roasted alongside the meatloaf, they become tender yet still retain a pleasant crunch

Instructions

Prepare your oven and pan:

Preheat your oven to 375°F and line a baking sheet with parchment paper or grease a loaf pan lightly

Whisk up the glaze:

In a small bowl, stir together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce until smooth

Combine the meatloaf mixture:

In a large bowl, mix the ground turkey, breadcrumbs, milk, egg, onion, garlic, parsley, thyme, salt, and pepper until just combined

Shape your loaf:

Form the turkey mixture into an 8x4 inch loaf on your prepared baking sheet or press it into a loaf pan

Add the first layer of glaze:

Spread half of your prepared glaze evenly over the top of the meatloaf

Bake for the first half:

Place in the oven and bake for 35 minutes to set the structure

Prep the green beans:

While the meatloaf bakes, toss the green beans with olive oil, salt, and pepper in a bowl

Glaze again and add vegetables:

Remove the meatloaf from the oven, spread the remaining glaze over the top, and arrange the green beans around the loaf

Finish baking:

Return to the oven for 20 more minutes until the meatloaf reaches 165°F internally and the beans are tender

Rest before serving:

Let the meatloaf rest for 5 minutes before slicing to keep it juicy, then serve with the green beans and lemon wedges

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This recipe became my go-to when I started cooking more consciously but refused to give up comfort food entirely. Something about slicing into that glazed loaf and seeing everyone reach for seconds just feels good.

Making It Your Own

I have found that adding grated carrot or zucchini works wonders for extra moisture, especially when reheating leftovers the next day. The vegetables practically disappear into the loaf but keep everything tender.

Side Dish Magic

Mashed potatoes or roasted sweet potatoes make this meal feel like Sunday supper even on a Wednesday. The way the creamy potatoes play against the tangy glaze is just right.

Storage and Reheating

Slices reheat beautifully in the microwave with a damp paper towel over them, or you can warm them in a 350°F oven until heated through. The glaze gets even better after a night in the refrigerator.

• Wrap individual slices for easy lunch prep throughout the week
• The glaze can be made ahead and stored in the refrigerator for up to a week
• Green beans are best roasted fresh but can be blanched ahead if you are short on time

Pin It

There is something deeply satisfying about a meatloaf that does not weigh you down but still feels like a proper hug on a plate.

Recipe Q&A

→ How do I ensure the meatloaf stays moist?

Incorporate ingredients like breadcrumbs soaked in milk and avoid overmixing the turkey mixture to retain moisture. Adding grated carrot or zucchini also helps keep it tender.

→ What is the best way to apply the glaze?

Spread half of the glaze before baking, then add the remaining glaze halfway through cooking to build up rich flavor and a glossy finish.

→ How can I tell when the meatloaf is done?

Use an instant-read thermometer to check the internal temperature—165°F (74°C) ensures it's safely cooked and juicy.

→ Can I substitute the green beans with other vegetables?

Yes, crisp-tender vegetables like asparagus or roasted carrots can be used; just adjust cooking times accordingly to maintain their texture.

→ Are there gluten-free alternatives for this dish?

Use gluten-free breadcrumbs and verify sauces for gluten content to adapt this dish for gluten-free diets.