Recipe

Lean Turkey Meatloaf Recipe

Moist, flavor-packed turkey meatloaf with a tangy-sweet glaze, crisp edges, and zero dry bites. A weeknight-friendly classic that actually feels like comfort food.

By Matt Campbell

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4.8

A sliced loaf of glazed turkey meatloaf on a cutting board with a shiny ketchup-based glaze and roasted green beans in the background

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Turkey meatloaf has a reputation. You know the one: pale, a little sad, and somehow both dry and mushy at the same time. This version is the opposite. It’s lean but still juicy, thanks to a few small moves that make a big difference: quick sautéed onion and garlic for built-in flavor, a panade (breadcrumbs + milk) for moisture, and a glaze that turns glossy and slightly sticky in the oven.

This is the kind of dinner that makes the whole house smell like you did more than you actually did. Slice it thick for a cozy plate with potatoes, or slice it thin the next day for the best cold meatloaf sandwich of your life. No perfection required, just don’t overmix.

Raw turkey meatloaf mixture in a mixing bowl with sautéed onions and breadcrumbs being folded in

Why It Works

Moist texture with lean meat: The breadcrumb and milk mixture keeps the loaf tender without adding a lot of fat.
Big flavor, minimal drama: Sautéed aromatics plus Worcestershire and Dijon give you that classic meatloaf depth without a long ingredient list.
Better browning and crisp edges: Shaping the loaf on a sheet pan lets the sides caramelize more than a loaf pan.
A glaze that actually matters: Ketchup, brown sugar, and vinegar balance sweet and tangy and bake into a shiny top layer.
Weeknight friendly: Simple steps, forgiving timeline, and leftovers that reheat like a champ.

Pairs Well With

Storage Tips

Refrigerate: Let meatloaf cool, then wrap slices or the whole loaf tightly. Store in the fridge for up to 3 to 4 days.

Freeze: Slice first for easy portions. Wrap slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge.

Reheat (best results):

Oven: Place slices in a baking dish, add a splash of broth or water, cover with foil, and heat at 325°F for 15 to 20 minutes.
Microwave: Cover and heat in 30 to 45 second bursts until hot. Add a tiny splash of water to keep it juicy.
Skillet: My favorite for crisp edges. Warm a little oil, sear slices 2 to 3 minutes per side over medium heat.

Slices of leftover turkey meatloaf stacked in a glass storage container

Common Questions

How do I keep turkey meatloaf from drying out?

Three things: use the breadcrumb + milk mixture, include eggs for structure, and don’t overbake. Pull it when the center hits 165°F, then rest it 10 minutes so the juices settle. (It may rise a couple degrees as it rests.)

Is it better to bake meatloaf in a loaf pan or on a sheet pan?

For this recipe, a sheet pan (or a baking dish) wins. More surface area means better browning and less steaming. If you prefer a loaf pan, drain excess liquid halfway through baking.

What kind of ground turkey should I use for lean meatloaf?

Look for 93% lean if you can. It’s still lean, but more forgiving than extra-lean. If you only have 99% lean, this recipe still works, just don’t skip the milk and breadcrumbs.

Can I make it gluten-free?

Yes. Swap the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients are typically gluten-free, but double-check your Worcestershire sauce label.

Can I prep turkey meatloaf ahead of time?

Absolutely. Mix and shape the loaf, cover, and refrigerate up to 24 hours. Glaze right before baking for the best finish.

How do I know it’s done without guessing?

Use a thermometer. Insert it into the thickest part. You want 165°F for ground turkey.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small skillet (for sautéing onion and garlic)
Measuring cups and spoons
Rimmed sheet pan or 9x13-inch baking dish
Parchment paper or foil (optional but makes cleanup easy)
Instant-read thermometer
Small bowl for glaze

I started making turkey meatloaf when I wanted something cozy but not heavy, the kind of dinner you can cook on a random Tuesday and still feel like you did something nice for yourself. My first few tries were fine, but fine isn’t what we’re here for. The breakthrough was treating turkey like it deserves seasoning and structure: sauté the onions, add a little tang, and give the meat something soft to hold onto with that breadcrumb and milk combo. Now it’s one of my favorite feed-people-without-panicking meals. Also, I’ll say it: the next-day sandwich is the real reward.