The Best-Ever Juicy Turkey Meatloaf

A close-up view of a juicy turkey meatloaf with two slices cut away all resting on an oval blue platter.

The Best-Ever Juicy Turkey Meatloaf

Course: Entree

Cuisine: American

Prep Time: 15

Cook Time: 1

Resting time: 10

Total Time: 1 25

Servings:

Calories: 214kcal

Author: Kris Longwell

The ultimate juicy turkey meatloaf that's never dry! Using a moisture-locking panade and a clever loaf-pan inversion trick for a perfect shape, this healthy family dinner is finished with a tangy, caramelized balsamic-ketchup glaze.

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Equipment

1 9"x5" loaf pan lined with parchment paper, See NOTES
1 baking pan

Ingredients

For the Meatloaf

1 cup Panko breadcrumbs
½ cup whole milk
1 medium onion grated, or finely chopped
1 large carrot peeled and grated
3 cloves garlic minced
1 large egg
2 tablespoon Worcestershire sauce
2 tablespoon Italian parsley fresh, chopped, or 1 tablespoon dried
1 teaspoon smoked paprika
1½ teaspoon Kosher salt
1 teaspoon black pepper
2 lbs ground turkey 93% lean

For the Glaze

½ cup ketchup
1 tablespoon dark brown sugar or light
1 tablespoon balsamic vinegar
1 teaspoon garlic powder

Instructions

Preheat your oven to 375°F. Line a 9x5" loaf pan with parchment paper (see NOTES for not using a loaf pan).
In a large bowl, combine the Panko breadcrumbs with the milk. Let it sit for 5 minutes so the milk can be absorbed into the breadcrumbs.
1 cup Panko breadcrumbs, ½ cup whole milk
Stir in the onion, grated carrot, garlic, egg, Worcestershire sauce, parsley, paprika, salt, and pepper. Mix until well combined.
1 medium onion, 1 large carrot, 3 cloves garlic, 1 large egg, 2 tablespoon Worcestershire sauce, 2 tablespoon Italian parsley, 1 teaspoon smoked paprika, 1½ teaspoon Kosher salt, 1 teaspoon black pepper
Add the ground turkey to the bowl. Using your hands or a large spoon, gently mix until all the ingredients are just incorporated. Don't overmix! (This will result in a dense loaf.)
2 lbs ground turkey
Transfer the mixture into the parchment paper-lined loaf pan. Press down gently to remove air pockets and ensure the corners are filled, but avoid packing too tightly!
Flip the pan over quickly onto the baking pan. Gently lift the pan off the loaf and peel away the parchment paper. Use your hands to gently press the ends to compact the loaf slightly and smooth any cracks in the surface or edges.
In a small bowl, whisk the glaze ingredients together. Brush half of the glaze over the top and all four sides of the meatloaf.
½ cup ketchup, 1 tablespoon dark brown sugar, 1 tablespoon balsamic vinegar, 1 teaspoon garlic powder
Bake for 55 to 60 minutes. Halfway through baking (around 30 minutes), remove from the oven and brush the remaining glaze all over the loaf. Return the loaf to the oven and bake until the internal temperature reaches 160°F.
Remove from the oven and let the loaf rest for 10 minutes before slicing. This allows the juice to redistribute. If necessary, use a knife or the edge of your spatula to scrape away any dark juices that formed along the bottom edges of the meatloaf. Slice and serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

The Power of Grated Carrots: Grating the carrots is the single most important step for a moist meatloaf. Because turkey is so lean, the finely shredded carrots act as "moisture bombs" that release liquid as the meat cooks, preventing it from drying out. For the best texture, use the fine side of a box grater or a food processor with the fine grating attachment. The carrots will practically melt into the meat, so even picky eaters won't notice them!
Choosing Your Turkey: Stick with 93% lean ground turkey. The small amount of fat is necessary for flavor and moisture. Avoid 99% lean ground turkey breast, as it tends to result in a crumbly, dry texture.
The 160°F Pull: For the juiciest results, use a meat thermometer and remove the loaf from the oven when it hits 160°F. The temperature will naturally rise to the food-safe 165°F while it rests.
Make-Ahead Tip: You can prepare the meat mixture and press it into the loaf pan up to 24 hours in advance. Keep it covered in the fridge, then simply invert, glaze, and bake when you're ready for dinner.
Gluten-Free Option: To make this recipe gluten-free, substitute the Panko breadcrumbs with gluten-free Panko or almond flour, and ensure your Worcestershire sauce is a certified gluten-free brand.

Nutrition