Moist Turkey Loaf Slice (Printable)

A tender turkey loaf combining ground meat and vegetables baked to juicy perfection in under 1.5 hours.

# What You'll Need:

→ Meat

01 - 1.5 lbs ground turkey (preferably lean)

→ Vegetables

02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, grated
05 - 1 stalk celery, finely chopped

→ Binders & Seasonings

06 - 0.5 cup breadcrumbs (whole wheat or regular)
07 - 0.25 cup milk
08 - 2 large eggs, lightly beaten
09 - 2 tbsp ketchup
10 - 1 tsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 0.5 tsp dried oregano
13 - 0.75 tsp salt
14 - 0.5 tsp ground black pepper

→ Topping

15 - 2 tbsp ketchup
16 - 1 tsp Dijon mustard

# Directions:

01 - Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper or lightly grease it.
02 - In a large bowl, gently mix ground turkey, onion, garlic, carrot, celery, breadcrumbs, milk, eggs, 2 tablespoons ketchup, Worcestershire sauce, thyme, oregano, salt, and pepper until just combined. Avoid overmixing.
03 - Transfer the mixture to the prepared loaf pan and shape into an even loaf.
04 - In a small bowl, combine 2 tablespoons ketchup with Dijon mustard and spread evenly over the top of the loaf.
05 - Bake for 55 to 60 minutes, or until the internal temperature reaches 165°F and the loaf is cooked through.
06 - Allow the loaf to rest for 10 minutes before slicing. Serve warm.

# Expert Tips:

01 -
  • It slices beautifully, making leftovers feel intentional rather than repurposed.
  • You can have it ready to bake in the time it takes to preheat the oven.
  • Somehow tastes better the next day, perfect for sandwiches when you're rushing out the door.
02 -
  • Freshly grated carrot releases moisture as it sits; if you're prepping ahead, grate it right before mixing or it'll make everything soggy.
  • Don't press the mixture into the pan or compress it as you bake—the looseness is what keeps it moist and tender.
03 -
  • Use a meat thermometer—it takes the guesswork out and guarantees the loaf is cooked through without overdoing it.
  • If the top starts browning too quickly, tent the pan loosely with foil for the last 15 minutes.

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