Turkey Meatloaf Tomato Glaze (Printable)

A flavorful turkey loaf with a tangy tomato glaze for a hearty family dinner.

# What You'll Need:

→ Meatloaf

01 - 1.5 pounds ground turkey
02 - 1 cup breadcrumbs
03 - 1/2 cup milk
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 large eggs, lightly beaten
07 - 1/4 cup fresh parsley, chopped
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Tomato Glaze

12 - 1/2 cup ketchup
13 - 2 tablespoons tomato paste
14 - 1 tablespoon brown sugar
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon smoked paprika
17 - Pinch of salt

# How To Make It:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine the breadcrumbs and milk in a large bowl and let sit for 2 minutes to soften.
03 - Add ground turkey, diced onion, minced garlic, beaten eggs, chopped parsley, Worcestershire sauce, dried thyme, salt, and black pepper to the breadcrumb mixture. Gently mix until just combined without overworking.
04 - Form the mixture into a loaf shape on the prepared baking sheet or press it firmly into the loaf pan.
05 - In a small bowl, whisk together ketchup, tomato paste, brown sugar, apple cider vinegar, smoked paprika, and a pinch of salt until smooth.
06 - Spread half of the prepared tomato glaze evenly over the top of the meatloaf.
07 - Bake for 40 minutes in the preheated oven.
08 - Remove meatloaf from the oven and spread the remaining glaze on top.
09 - Return the meatloaf to the oven and bake for an additional 15 minutes, or until the internal temperature reaches 165°F.
10 - Allow the meatloaf to rest for 10 minutes before slicing and serving.

# Tips from dashanddishes:

01 -
  • It stays impossibly moist even though it's made with turkey, no cream or extra fat needed.
  • The tangy-sweet glaze comes together in about a minute but tastes like you spent way more time thinking about flavor.
  • Leftovers are even better sliced cold the next day, making it secretly brilliant for meal prep.
02 -
  • Do not skip the resting period; it's the difference between a meatloaf that falls apart and one that slices cleanly.
  • If your meatloaf seems dense when you shape it, you've mixed it too much; the texture should look almost grainy, not paste-like.
  • The glaze will darken as it cooks, and that caramelization is flavor, not a sign anything went wrong.
03 -
  • Use a meat thermometer to check doneness; turkey can go from perfect to overcooked in seconds once it hits 165°F.
  • If the glaze looks like it's burning before the meatloaf finishes cooking, tent it loosely with foil for the last few minutes.

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