Turkey Meatloaf with Glaze (Printable Version)
Tender turkey loaf glazed with sweet topping, served with vibrant green beans for a wholesome dish.
# What You Need:
→ Turkey Meatloaf
01 - 1.5 pounds ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 0.5 cup gluten-free breadcrumbs
06 - 0.25 cup milk
07 - 2 tablespoons ketchup
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
→ Glaze
12 - 0.33 cup ketchup
13 - 2 tablespoons brown sugar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon apple cider vinegar
→ Green Beans
16 - 1 pound fresh green beans, trimmed
17 - 1 tablespoon olive oil
18 - Salt, to taste
19 - Black pepper, to taste
20 - 1 clove garlic, minced (optional)
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease a loaf pan lightly.
02 - In a large bowl, gently mix ground turkey, onion, garlic, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, thyme, salt, and pepper until just combined.
03 - Form the mixture into a loaf on the prepared baking sheet or press evenly into the loaf pan.
04 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl.
05 - Spread half of the glaze evenly over the top of the meatloaf.
06 - Bake for 40 minutes in the preheated oven.
07 - Remove meatloaf from oven, spread remaining glaze on top, then bake an additional 15 minutes or until internal temperature reaches 165°F.
08 - While meatloaf bakes, bring salted water to a boil. Add green beans and cook for 3 to 4 minutes until bright green and crisp-tender. Drain and rinse with cold water.
09 - Heat olive oil in a skillet over medium heat. Add optional garlic and sauté for 30 seconds. Add drained green beans, toss to coat, and season with salt and pepper.
10 - Allow the meatloaf to rest for 10 minutes before slicing. Serve with sautéed green beans.
# Expert Advice:
01 -
- It's protein-packed and lighter than beef meatloaf, but absolutely does not taste healthy.
- The tangy-sweet glaze caramelizes on top and keeps everything incredibly moist inside.
- You can have dinner on the table in just over an hour, with minimal active cooking time.
- Leftovers transform into incredible sandwiches the next day.
02 -
- Don't skip the milk in the meatloaf mixture—it's what prevents dryness even if your oven runs hot or the meatloaf cooks a few minutes longer than expected.
- The glaze needs both applications: the first one caramelizes and sets during the initial bake, then the second coat creates that sticky, glossy finish that tastes incredible.
- Letting the meatloaf rest is not optional if you want clean, neat slices that don't fall apart on the plate.
03 -
- Mix the meatloaf by hand rather than with a mixer—your fingers give you better control over when to stop mixing and prevent overdevelopment that makes the texture compact.
- If you want extra moisture and richness, stir in 2 tablespoons of grated Parmesan with the other meatloaf ingredients; it dissolves into the meat and adds a savory depth that surprises people in the best way.