I am back from a fun weekend with friends. Seven of us secretly flew, drove and made our way to Alabama to surprise a friend who got engaged on Saturday morning. (Her now fiancee coordinated us and got us an Airbnb for the weekend.) She was amazed to see us all, and we had so much fun celebrating the happy couple and being together. ❤️ But let’s get right on to the food. Today I’m so happy to be sharing this classic turkey meatloaf recipe. It’s one I’ve been making and tweaking for years (and it’s a spin-off from a recipe by Ina Garten, so that was a great place to begin).
It’s hearty and savory and well seasoned and moist (so sorry if you hate that word) and comes out perfectly cooked. It’s got that classic meatloaf taste and is just so dang flavorful throughout every bite. If you grew up with dried out, dense meatloaf or if you think meatloaf is boring, you have to give this recipe a try. It will definitely change your tune! Also, if you want to get a little creative, check out this BBQ cheddar turkey meatloaf, which is what made me a meatloaf convert. Or this Mexican meatloaf with cheese, chilies and salsa. And these mini turkey meatloaves and these meatloaf muffins are fun in smaller forms. They are perfect for kids - and freeze great, too! OK, back to today’s recipe. Let’s get cooking!
Now, I’ve got some notes and tips coming up below on how to make ground turkey meatloaf. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making turkey meatloaf:
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to for meatloaf. My package from the grocery store is usually 1.25 pounds, but I’ve also made this with a 1-pound package and that was fine, too. You could probably also substitute lean ground beef or use ground chicken if you prefer. Onion: The chopped onion gets sautéed and softened, but if you don’t want big pieces in your meatloaf, just chop yours finely. Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well. Ketchup: We like a thin layer or lines of ketchup on top of ours. You can use extra ketchup if you’d like to completely cover the top of your meatloaf.
Also, this is not classic, but I sometimes use BBQ sauce instead of ketchup with meatloaf and that’s a great topping, too.
As for serving, we typically do 1-2 slices of meatloaf per person. This can serve 4-6 people. Need to round out your meal? We love meatloaf with some baked potatoes, mashed potatoes, oven fries or even tater tots. A creamy polenta would be a great pairing too. Or some Instant Pot risotto for an easy but sophisticated side. Then you just need to add a veggie – steamed broccoli, peas or a bagged salad mix maybe – and dinner is done! Last thing, let’s talk about what to do with the leftovers.
How to store leftover meatloaf:
- Leftover meatloaf, once cooled, will keep in the refrigerator, in a covered container, for up to 5 days.
- You can also freeze the leftovers! I like to place the leftover meatloaf, sliced for easier portioning and reheating later, on a piece of aluminum foil and wrap it up. Then label and date the foil and freeze for up to 4-6 months.
- To reheat, thaw the meatloaf in the refrigerator overnight. Then reheat individual pieces in the microwave until warm. Whether you are a longtime meatloaf fan or just cautiously optimistic that it could be better than you remember, I hope you give this healthy turkey meatloaf recipe a try. I think it’ll be a new family favorite in your house, too. Enjoy! XO, Kathryn
Ground turkey: Lean ground turkey (the 93% lean kind) is my go-to for meatloaf. My package from the grocery store is usually 1.25 pounds, but I’ve also made this with a 1-pound package and that was fine, too. You could probably also substitute lean ground beef or use ground chicken if you prefer. Onion: The chopped onion gets sautéed and softened, but if you don’t want big pieces in your meatloaf, just chop yours finely. Breadcrumbs: I use store-bought plain breadcrumbs for this recipe, but I think the Italian flavored ones would be fine to use as well. Ketchup: We like a thin layer or lines of ketchup on top of ours. You can use extra ketchup if you’d like to completely cover the top of your meatloaf. Leftovers: Leftover meatloaf, once cooled, will keep in the refrigerator, in a covered container, for up to 5 days. You can also freeze the leftovers. I place the leftover meatloaf, sliced for easier portioning and reheating later, on a piece of aluminum foil and wrap it up. Then label and date the foil and freeze for up to 4-6 months.
