Turkey Meatloaf with Brown Sugar Glaze (Printable)
A moist, flavorful turkey meatloaf topped with a sweet and tangy brown sugar glaze—comfort food made lighter but just as satisfying.
# Ingredient List:
→ Meatloaf
01 - 1.5 pounds ground turkey (93% lean)
02 - 1 cup breadcrumbs, plain or whole wheat
03 - 0.5 cup whole milk
04 - 2 large eggs
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 0.5 cup celery, finely chopped
08 - 0.5 cup carrot, finely chopped
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon Dijon mustard
11 - 1.5 teaspoons salt
12 - 0.5 teaspoon black pepper
13 - 1 teaspoon dried thyme or Italian seasoning
→ Brown Sugar Glaze
14 - 0.5 cup ketchup
15 - 0.25 cup light brown sugar, packed
16 - 2 tablespoons apple cider vinegar
# Steps:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large mixing bowl, combine breadcrumbs and milk. Allow to sit for 3 minutes until softened.
03 - Add ground turkey, eggs, onion, garlic, celery, carrot, Worcestershire sauce, Dijon mustard, salt, pepper, and thyme to the bowl. Gently combine with your hands until just incorporated, avoiding overmixing.
04 - Form the mixture into a loaf approximately 8 by 4 inches on the prepared baking sheet, or press firmly into the loaf pan.
05 - In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar until well combined.
06 - Spread half of the glaze evenly over the top surface of the meatloaf.
07 - Bake for 40 minutes.
08 - Remove from oven, spread remaining glaze on top, and return to oven. Bake for an additional 15 minutes until the internal temperature reaches 165°F.
09 - Allow the meatloaf to rest for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- The vegetables hide inside so beautifully that even my vegetable-averse nephew asks for seconds without realizing what hes eating.
- This meatloaf stays incredibly moist despite using lean turkey, making it my go-to when I want comfort food that doesnt leave me feeling weighed down.
02 -
- Overmixing the meat mixture will create a dense, tough texture, so use your hands and stop the moment everything is combined.
- The meatloaf will continue cooking slightly after removing from the oven, so pull it out when the internal temperature hits 160°F and it will reach the safe 165°F during rest time.
03 -
- Grate your vegetables on a box grater rather than chopping if youre serving extremely picky eaters who investigate every visible piece.
- Line your loaf pan with parchment paper with some overhang on the sides to create handles, allowing you to lift the entire meatloaf out easily for serving.