Turkey Meatloaf Tomato Glaze (Printable)

Moist turkey loaf enhanced by tangy tomato glaze for a hearty, comforting meal.

# What You'll Need:

→ Meatloaf

01 - 1.5 lbs ground turkey
02 - 1 cup breadcrumbs
03 - 0.5 cup milk
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 large eggs, lightly beaten
07 - 0.25 cup fresh parsley, chopped
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1 tsp salt
11 - 0.5 tsp black pepper

→ Tomato Glaze

12 - 0.5 cup ketchup
13 - 2 tbsp tomato paste
14 - 1 tbsp brown sugar
15 - 1 tbsp apple cider vinegar
16 - 0.5 tsp smoked paprika
17 - Pinch of salt

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a loaf pan lightly.
02 - Combine breadcrumbs and milk in a large bowl and let sit for 2 minutes to soften.
03 - Add ground turkey, diced onion, minced garlic, beaten eggs, chopped parsley, Worcestershire sauce, thyme, salt, and pepper to the breadcrumb mixture. Gently mix until just combined without overmixing.
04 - Form the mixture into a loaf shape on the prepared baking sheet or press it into the loaf pan.
05 - In a small bowl, whisk together ketchup, tomato paste, brown sugar, apple cider vinegar, smoked paprika, and salt until smooth.
06 - Spread half of the glaze evenly over the top of the shaped meatloaf.
07 - Bake for 40 minutes, then remove from oven and spread the remaining glaze on top. Return to oven and bake for an additional 15 minutes or until the internal temperature reaches 165°F.
08 - Let the meatloaf rest for 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • It stays impossibly moist even though it's made with lean turkey—no dry, rubbery meatloaf here.
  • The tangy tomato glaze tastes like you've been simmering it for hours, but it comes together in under five minutes.
  • One pan, minimal cleanup, and it feeds six people without anyone knowing it's actually good for them.
02 -
  • Gentle mixing is non-negotiable; I learned this the hard way when I kneaded the mixture like bread dough and ended up with a dense brick that tasted more like a hockey puck.
  • The glaze needs both applications—spreading it all at once burns the top while the inside stays undercooked, so split it and time it right.
  • Check the temperature with a meat thermometer inserted into the center; turkey can look done on top and still be slightly underdone inside.
03 -
  • If you want more spice, add a tiny pinch of cayenne to the glaze—it won't make it hot, just give it a subtle kick that sneaks up on you.
  • Panko breadcrumbs create a slightly lighter crumb than regular breadcrumbs, which some people prefer; both work equally well.
  • A meat thermometer is your best friend here; it removes all guesswork about doneness and ensures the turkey is cooked through but still juicy.

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