Turkey Meatloaf with Glaze (Printable)

A lighter twist on classic comfort food featuring juicy turkey meatloaf topped with tangy glaze and served with crisp green beans.

# What You'll Need:

→ Meatloaf

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk (dairy or unsweetened plant-based)
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
08 - 1 tsp dried thyme
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper

→ Glaze

11 - 1/4 cup ketchup
12 - 2 tbsp brown sugar
13 - 1 tbsp Dijon mustard
14 - 1 tsp Worcestershire sauce

→ Green Beans

15 - 12 oz fresh green beans, trimmed
16 - 1 tbsp olive oil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
19 - 1/2 lemon, cut into wedges

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a small bowl, mix together ketchup, brown sugar, Dijon mustard, and Worcestershire sauce. Set aside.
03 - In a large bowl, combine ground turkey, breadcrumbs, milk, egg, onion, garlic, parsley, thyme, salt, and pepper. Mix until just combined—do not overmix.
04 - Shape the turkey mixture into a loaf (about 8x4 inches) on the prepared baking sheet, or press into a loaf pan.
05 - Spread half of the glaze evenly over the top of the meatloaf.
06 - Bake for 35 minutes.
07 - Toss green beans with olive oil, salt, and black pepper.
08 - Remove meatloaf from oven, spread remaining glaze on top, and place green beans around the meatloaf on the sheet (or use a separate pan).
09 - Return to oven and bake for an additional 20 minutes, or until the meatloaf reaches an internal temperature of 165°F and green beans are crisp-tender.
10 - Let meatloaf rest for 5 minutes before slicing. Serve with green beans and lemon wedges.

# Expert Tips:

01 -
  • Turkey keeps it light while still delivering that deep savory comfort food satisfaction
  • The double glaze technique creates a sticky caramelized crust that everyone fights over
  • Everything bakes together on one sheet so cleanup is practically nonexistent
02 -
  • Overmixing the meat mixture makes for a tough rubbery texture so gently combine until just incorporated
  • The internal temperature is the only reliable way to tell when turkey is safely cooked through
  • Letting the meatloaf rest before slicing keeps all those juices inside where they belong
03 -
  • Use a meat thermometer every single time because turkey dries out faster than beef
  • The double glaze method is what creates that restaurant quality caramelized top

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