Tender Turkey Meatloaf Recipe - Healthy Recipes Blog

Name: Tender Turkey Meatloaf
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Ingredients: 2 tablespoons mayonnaise; 2 tablespoons Dijon mustard; 2 teaspoons Diamond Crystal kosher salt; ½ teaspoon black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 2 pounds ground turkey (93/7); 1/2 cup almond flour (2 ounces; use breadcrumbs if you don't mind the gluten/carbs.); 1/2 cup parmesan (grated, not shredded); 6 tablespoons unsweetened ketchup (divided )

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I usually prefer beef to poultry, but even beef lovers like myself and my husband admit that this tender, flavorful turkey meatloaf is a delight!

A sliced turkey meatloaf is served on a white tray.

This meatloaf was inspired by a comment on my recipe for turkey burgers. Sue said she had made them into a meatloaf, and I thought, hey, that's a great idea! I experimented with a few versions, and this is the one my family liked best. It's tender, flavorful, and well-seasoned with garlic, onion, and paprika. Mayonnaise and Dijon mustard add much-needed moisture and flavor.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Mayonnaise: Sometimes, I use sriracha mayo if I have it in the fridge.
Binders: Almond flour and grated (not shredded) parmesan. Both help keep the meatloaf together and also help keep juices in. The parmesan also adds flavor. If you don't mind gluten/carbs, replace the almond flour with plain breadcrumbs. The nutrition info will change.
Ground turkey: I use 93/7 turkey, which is ground turkey thighs. Please don't use ground turkey breast (98/2). It's too lean. See the photos below for a visual illustration of the ground turkey I recommend.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine the ingredients in a large bowl. Mix until uniform. Shape the mixture into a rectangular loaf. Transfer it to a foil-lined rimmed baking sheet and brush it with ketchup.

Brushing the meatloaf with ketchup before baking it.

Bake the meatloaf until its center registers 165°F, for about 60 minutes. When it's done, brush it with more ketchup.

Brushing the cooked meatloaf with more ketchup.

Rest the meatloaf for 15 minutes before slicing and serving.

Hubby said this was the best meatloaf he ever had! And he's PICKY!
Anne
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How to Shape a Meatloaf

Baking a meatloaf in a loaf pan causes the juices to accumulate around the loaf, making for a soggy loaf with an unappetizing brownish film. So, I prefer to bake a meatloaf on a large baking sheet.

However, I still use a small (8 X 4-inch) loaf pan to shape the meatloaf. The images below illustrate the process. I start by lining the loaf pan with cling wrap. I add the meatloaf mixture to the pan, pressing it in.

I then use the cling wrap to invert the shaped meatloaf onto the baking sheet.

Inverting the shaped meatloaf onto the baking sheet.

I remove the cling wrap before proceeding with the recipe.

Removing the cling wrap from the meatloaf.

Airy vs. Dense Meatloaf

I made two versions of this meatloaf. The first with ½ cup of almond flour and the second with ¾ cup. The first version, shown in the image below, is lighter and tastier - we all agreed we preferred it. However, it's also a bit crumbly.

The second version, shown in the photo below, is denser and sturdier. The meatloaf keeps its shape better, is not crumbly, and is easier to slice. However, it's not as tender and delicious as the version with less almond flour.

The bottom line: There's a choice to be made between a sturdier, denser turkey meatloaf and a fluffier one that's a bit crumbly. My family prefers the tender version, but both are delicious. The recipe card below is for the tender version and calls for ½ cup of almond flour.

Recipe FAQs

Why is there a crack on top of my meatloaf?

Cracks are common. See the photo below of a turkey meatloaf I recently made that emerged from the oven with a deep crack on top. It was still delicious! My advice? Unless the meatloaf literally crumbles (which shouldn't happen), I wouldn't worry about cracks.

If you'd like to prevent cracking, you can place a pan filled with water on the bottom rack of the oven to create a moist environment, similar to baking a cheesecake. It also helps to add extra binder and make a denser meatloaf, so you can use ¾ cup of almond flour instead of ½ cup.

Why is my meatloaf crumbly?

A crumbly meatloaf usually means there isn't enough binder in the mixture. Next time, increase the almond flour by ¼ cup, using ¾ cup of almond flour instead of ½ cup.

Can I skip the glaze?

Yes, but I don't recommend it. The glaze dramatically enhances the meatloaf - both its flavor and its appearance. It also helps hide any cracks on top of the meatloaf.

Is it OK to use yellow mustard? I don't have Dijon.

Yes, but Dijon mustard is far better in terms of flavor and texture.

Serving Suggestions

As you can imagine, turkey meatloaf is a versatile main course that pairs well with many side dishes. I like to serve it with a side dish I can bake in the same 350°F oven, such as roasted whole cauliflower or butternut squash soufflé.

Alternatively, I serve this meatloaf with an easy side salad, such as spinach salad, homemade coleslaw, tomato salad, or the creamy cucumber salad shown in the photo below.

Turkey meatloaf is served with a cucumber salad and pickles.

Storing and Using the Leftovers

You can keep the leftovers in an airtight container in the fridge for up to four days. You can also freeze the cooled leftovers for up to three months.

I usually enjoy eating cold leftovers, but in this case, they are better when reheated. See the images below - the cold leftovers are dense and dry. After gentle reheating (covered) in the microwave, they have regained their fluffiness.

I often serve the leftovers with the simplest salad shown in the photo below of lettuce, tomatoes, and store-bought salad dressing, plus store-bought or homemade pickles.