Moist Turkey Loaf Slice (Printable)

A tender turkey loaf with aromatic veggies and spices, ideal for easy weeknight meals.

# What You'll Need:

→ Meat

01 - 1.5 lbs ground turkey (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

# How To Make It:

01 - Set oven temperature to 350°F. Line a 9x5-inch loaf pan with parchment paper or grease lightly.
02 - In a large bowl, mix ground turkey, onion, garlic, carrot, celery, breadcrumbs, milk, eggs, ketchup, Worcestershire sauce, thyme, oregano, salt, and pepper until just combined.
03 - Place mixture into prepared loaf pan and form an even loaf shape.
04 - Mix ketchup and Dijon mustard in a small bowl and spread evenly over the loaf’s surface.
05 - Bake for 55 to 60 minutes or until internal temperature reaches 165°F.
06 - Allow loaf to rest 10 minutes before slicing. Serve warm.

# Tips from dashanddishes:

01 -
  • It slices cleanly and stays moist, which sounds simple until you've wrestled with a crumbly turkey loaf.
  • Prep is genuinely fifteen minutes—no hidden steps, no fancy techniques to master.
  • Leftovers turn into the best cold sandwiches the next day, or pile into a grain bowl with greens.
  • It tastes indulgent but feels light, which means you won't feel guilty going back for seconds.
02 -
  • Ground turkey is leaner than beef, which means it can go from moist to dry in the last few minutes of cooking—use a meat thermometer and don't guess.
  • The vegetables should be finely chopped or grated so they cook through completely and don't leave hard bits in your slices.
  • Resting the loaf is the difference between beautiful slices and a crumbling mess on your plate.
03 -
  • Mix the topping on the loaf itself rather than in a bowl—it spreads more evenly and sticks better during baking.
  • If you like a softer exterior, cover the pan loosely with foil for the first 40 minutes, then uncover so the top can brown in the final stretch.

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