This lighter take on the all-American classic features tender turkey meatloaf made moist with chicken broth and soaked panko. A blend of fresh herbs adds rich flavor, making it the most delicious turkey meatloaf you’ll ever try!
Jump to RecipeHow to make Turkey Meatloaf
The Best Turkey Meatloaf
Course: MainCuisine: AmericanDifficulty: EasyServings
6
servingsTotal time
1
hour30
minutesIngredients
1 large onion, chopped
2 teaspoons thyme leaves, fresh
1 teaspoon minced fresh sage
Kosher salt and freshly ground black pepper
1/4 cup extra virgin olive oil
2 cloves garlic, grated
3 tablespoons Worcestershire sauce
1 tablespoon tomato paste
1/2 cup chicken broth
3/4 cup Panko breadcrumbs
3 pounds ground turkey
2 large eggs
1/2 cup ketchup
Directions
- Preheat your oven to 425 degrees F.
Line your baking tray with foil. - Heat olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently, until the onions soften, about 10 minutes. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 1 minute, ensuring it is well incorporated. Mix in the Worcestershire sauce, then remove from heat and let the mixture cool.
- Place the panko in a large mixing bowl and pour the chicken broth over it, allowing the breadcrumbs to absorb the liquid. Add the turkey, eggs, 2 teaspoons of salt, 1/2 teaspoon of pepper, and the cooled onion mixture. Using your hands, mix everything thoroughly until well combined. Shape the mixture into a 10-by-5-inch loaf on a foil-lined baking sheet. Spread the ketchup evenly over the top and sides of the loaf.
- Place the meatloaf in the oven, then reduce the temperature to 350°F. Bake for 45 minutes to 1 hour, or until a thermometer inserted into the center registers 165°F. Allow the meatloaf to cool slightly before slicing and serving.
