Turkey Meatloaf with Brown Sugar-Ketchup Glaze

This is another recipe I found in my The Best Light Recipe cookbook by the editors of Cook’s Illustrated. The method they used to make the meatloaf intrigued me but I was nervous that the turkey meatloaf would turn out dry and tasteless… I couldn’t have been more wrong. This truly was one of the best meatloaves I have ever made. Seriously. The key is to use 93% lean ground turkey (both white/dark meat) instead of all turkey breast. Another key factor was using homemade bread crumbs and milk. This meatloaf was flavorful, tender, moist, and so delicious. I served it with Creamy Mashed Potatoes and Pan Roasted Asparagus with Garlic and Parmesan. It was a healthy and comforting dinner that was full of flavor without any guilt. I love that!

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil  into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it’s too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl.  In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf.

Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.

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Turkey Meatloaf with Brown Sugar-Ketchup Glaze

Yield: 8

Prep Time: 10 min.

Cook Time: 60 min.

Total Time: 70 min.

Ingredients:

1 tsp olive oil
1/2 sweet yellow onion, diced
2 cloves of garlic, minced
1/4 cup of 2% milk
1 large egg
1 tsp thyme
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/8 tsp hot pepper sauce
Sea salt and freshly cracked pepper, to taste
1 1/4 lbs 93% lean ground turkey (not all turkey breast)
1/2 cup + 2 1/2 tbsp fresh bread crumbs
2 tbsp fresh parsley, chopped
1/2 cup of ketchup
2 tbsp packed light brown sugar
2 tbsp cider vinegar

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with tin foil then place a wire rack on top. Fold a piece of tin foil into a 10 x 6 inch rectangle and place on top of the wire rack; set aside.

Chop some leftover rustic bread into cubes (I used roasted garlic bread) making sure to slice the bottom of the loaf off first (it's too hard for breadcrumbs). Once the bread is in cubes, place into a food processor, and pulse until you have fine bread crumbs.

Heat the olive oil in a skillet over medium heat. Add the onion; cover and cook, stirring occasionally, until the onion has softened; about 5-7 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and set aside to cool.

Whisk together the milk, egg, thyme, mustard, Worcestershire sauce, hot sauce, sea salt, and freshly cracked pepper, to taste in a small bowl. In another large bowl, mix the turkey, bread crumbs, parsley, cooked onion mixture, and egg mixture together with your hands until uniformly combined. Press the mixture together into a compact mass, then turn it out onto the foil rectangle on top of the wire rack. Using your hands, press the meat into an evenly thick loaf about 2 inches tall and 1 inch smaller than the foil on all sides.

Stir the ketchup, sugar, and vinegar together, then brush half of the mixture evenly over the meatloaf. Bake the meatloaf for 45 minutes. Brush the meatloaf with a bit more glaze, and continue to bake until the center of the loaf registers 160 degrees with a meat thermometer, about 15-20 minutes longer. Cool at least 10-15 minutes before slicing. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by The Best Light Recipe cookbook by the editors of Cook's Illustrated

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27 Responses to “Turkey Meatloaf with Brown Sugar-Ketchup Glaze”

  1. 1

    Amy J — February 20, 2013 @ 7:33 pm

    Mmmm….looks so good! I haven’t made a meatloaf in a LONG time. I’ll be giving this one a try soon! Thanks for sharing!

    [Reply]

  2. 2

    Kris — February 20, 2013 @ 9:26 pm

    That is comfort food for me! I use ground lean turkey a lot in place of beef. This looks so yummy!! I made meatballs tonight with ground turkey. YUMMY!!
    How you feeling these days? Back all better now? I sure hope so!!!
    XO Kris

    [Reply]

  3. 3

    Nisa Homey — February 20, 2013 @ 9:56 pm

    This looks soooo good…bookmarking it for Easter.

    [Reply]

  4. 4

    Anne ~ Uni Homemaker — February 20, 2013 @ 11:38 pm

    Oooooooh!!!! What a beauty. That looks amazing and I don’t ever recall seeing a meatloaf that gorgeous. Lovely post Pam. I will have to give this one a try.

    [Reply]

  5. 5

    bellini — February 21, 2013 @ 2:59 am

    I am always looking for ways to cut down on calories and turkey is the way to do it. I love turkey meatballs so this would be delicious for sure.

    [Reply]

  6. 6

    Lia — February 21, 2013 @ 3:01 am

    UAU Pam,
    This meatloaf looks so yummy and with that amazing glaze, it sounds really delicious.
    Your accompaniments, couldn’t be better and I love both of them!
    Cheers,
    Lia.

    [Reply]

  7. 7

    Jenn — February 21, 2013 @ 4:29 am

    Wow, that’s a pretty high praise… best meatloaf you ever made? Who would have thought it with turkey?? Looks great!

    [Reply]

  8. 8

    Larry — February 21, 2013 @ 4:49 am

    My first reaction to turkey meatloaf is “ho-hum” but when you say “This truly was one of the best meatloaves I have ever made,” I have to rethink my reaction, especially since I need to eat healthier. Thanks for trying it for us.

    [Reply]

  9. 9

    Susan — February 21, 2013 @ 5:39 am

    This does look good, Pam! I have found that I really like the taste and consistency of ground turkey – finding a brand that has dark meat included would make it even better! Love the sweet glaze on your meatloaf too!

    [Reply]

  10. 10

    gloria — February 21, 2013 @ 7:32 am

    Look delicious Pam!!

    [Reply]

  11. 11

    Carmen Rosa — February 21, 2013 @ 8:08 am

    Pam, This looks so yummy…really, sounds delicious. I like so much the sweet glaze on your meatloaf.
    Regards from Spain….

    [Reply]

  12. 12

    Joanne — February 21, 2013 @ 8:31 am

    Okay it’s obvious I need this cookbook. I’ve never liked meatloaf in my life…but you’ve actually made it sound good!

    [Reply]

  13. 13

    alex — February 21, 2013 @ 10:47 am

    meatloaf is a favorite in our house…yours looks divine. I need to try it with turkey sometime.

    [Reply]

  14. 14

    Chung-Ah | Damn Delicious — February 21, 2013 @ 2:13 pm

    That ketchup glaze is just drawing me in!

    [Reply]

  15. 15

    teresa — February 21, 2013 @ 3:32 pm

    i’ve really been learning to love turkey as a beef replacement, this looks SO good! i love that glaze.

    [Reply]

  16. 16

    Natalie — February 21, 2013 @ 7:31 pm

    Total comfort food and I like that you used turkey for this meatloaf! The glaze looks incredible.

    [Reply]

  17. 17

    Blond Duck — February 21, 2013 @ 7:33 pm

    I want this. :)

    [Reply]

  18. 18

    Angie@Angie's Recipes — February 22, 2013 @ 3:03 am

    This is mouthwatering! Love that shining glaze.

    [Reply]

  19. 19

    grace — February 22, 2013 @ 5:30 am

    if you serve me meatloaf with no glaze, i’m giving it back to you. LOVE your topping! :)

    [Reply]

  20. 20

    Rhonda (@diningalone) — February 22, 2013 @ 1:57 pm

    This looks so good, I have not had meatloaf in forever!

    [Reply]

  21. 21

    Words Of Deliciousness — February 24, 2013 @ 7:50 pm

    I love this meatloaf, it sounds so tasty

    [Reply]

  22. 22

    vanillasugarblog — February 25, 2013 @ 3:57 pm

    I need to try using turkey meat for my next meatloaf.
    Never tried it, used it in burgers and even used chicken in burgers, but never turkey meatloaf.
    And I’m all about the glaze; that end piece with all the charred glaze bits? Oh yeah

    [Reply]

  23. 23

    Erin — February 25, 2013 @ 6:49 pm

    Just made it and waiting for it to come out of the oven…smells wonderful. I used 1 teaspoon of Dijon mustard as your recipe did not say how much to use…am I on the right track?

    [Reply]

    • Pam replied: — February 25th, 2013 @ 7:16 pm

      Erin,

      Yes! 1 teaspoon of Dijon. I just corrected the recipe… thanks for letting me know. I hope you love it as much as we did.

      Cheers,
      Pam

      [Reply]

      • Erin replied: — February 26th, 2013 @ 8:54 am

        Thanks…it was very yummy! Keeping this one in our go to binder for sure. Love your blog…so inspirational. One of the thing I like so much about how you post is the pictures of everything gathered together at the start of the recipe. I’m a visual person and it really helps me make sure I got everything. Thank you for such an awesome blog!

  24. 24

    Chris — February 26, 2013 @ 5:05 pm

    Two slices of sourdough bread and a slice of that meatloaf and I’m in hog….errr…turkey heaven!

    [Reply]

  25. 25

    Kat — March 3, 2013 @ 7:18 pm

    Just had this for dinner tonight, it was delicious. My husband said I definitely have to make this again.

    [Reply]

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