Turkey Meatloaf with Glaze (Printable)

Lean turkey loaf glazed and paired with sautéed green beans for a comforting dinner.

# What You'll Need:

→ Turkey Meatloaf

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/3 cup milk
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/4 cup chopped fresh parsley
08 - 2 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

→ Glaze

12 - 1/4 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tbsp apple cider vinegar

→ Green Beans

16 - 12 oz fresh green beans, trimmed
17 - 1 tbsp olive oil
18 - 1 clove garlic, sliced
19 - Salt and pepper, to taste

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a large bowl; let sit for 2 minutes to hydrate.
03 - Add ground turkey, egg, onion, garlic, parsley, Worcestershire sauce, thyme, salt, and pepper. Mix gently until just combined without overmixing.
04 - Form mixture into a loaf on the prepared baking sheet or press into the loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl.
06 - Spread half of the glaze evenly over the shaped meatloaf; reserve the remainder.
07 - Bake for 40 minutes, then spread remaining glaze on top and bake an additional 10 to 15 minutes until internal temperature reaches 165°F.
08 - While meatloaf cooks, heat olive oil in a skillet over medium heat; add garlic and cook for 30 seconds. Add green beans, season with salt and pepper, and sauté for 5 to 7 minutes until crisp-tender.
09 - Allow meatloaf to rest for 5 minutes before slicing. Serve alongside sautéed green beans.

# Expert Tips:

01 -
  • It's lighter than traditional beef meatloaf but still satisfying enough to feel like real comfort food.
  • The glaze adds a sweet and tangy punch that keeps every bite interesting.
  • Everything comes together in about an hour, and you only dirty a few dishes.
  • Leftovers taste even better the next day, cold or reheated.
02 -
  • Don't overmix the meat mixture or it will turn out dense and rubbery instead of tender.
  • Check the internal temperature with a thermometer—turkey must reach 165°F to be safe, and guessing can leave it undercooked or dry.
  • Let the meatloaf rest after baking or it will fall apart when you slice it.
03 -
  • Use a meat thermometer instead of guessing—it's the only way to know when turkey is perfectly done.
  • Line your baking sheet with parchment for easy cleanup and better caramelization on the glaze.
  • Make extra glaze and keep it on the side for drizzling over slices at the table.

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