The GüdDish Turkey Meatloaf

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Turkey Meatloaf. The GüdDish.

Serves 4–6 · 20–25 min prep · 65–80 min total · Pull at 165°F, then rest 10 min · 7 steps

Ingredients

Ingredients for Turkey Meatloaf
  • 2 pounds ground turkey
  • 2 large eggs
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 cup whole milk
  • 3/4 cup breadcrumbs or crushed saltine crackers
  • 2/3 cup ketchup, divided (save 2 tablespoons for the glaze)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons kosher salt

What the best recipes taught us

  • Soak the breadcrumbs in milk. Lean turkey needs that moisture, and that is what keeps the loaf tender.
  • Cook the onion first, then cool it. Soft onion melts into the loaf, and cooling it keeps the eggs from scrambling when you mix.

Method

  1. 1

    Heat the oven to 350°F.

  2. 2
    Onion and garlic softening in a skillet
    1tbsolive oil
    1yellow onion, finely chopped
    3garlic cloves, minced

    Heat the olive oil in a skillet over medium heat.

    Add the finely chopped onion to the skillet.

    Cook, stirring often, until soft and lightly golden, 5 to 7 minutes.

    Stir in the minced garlic for the last 30 to 60 seconds so it turns fragrant without browning.

    Scrape the onion mixture onto a plate and cool a few minutes so the heat does not scramble the eggs when you mix.

  3. 3
    Breadcrumbs soaked with milk and eggs
    3/4cbreadcrumbs
    1/2cwhole milk
    2 largeeggs
    1/2cketchup
    1tbsWorcestershire sauce
    11/2tspkosher salt
    1tspground black pepper
    1tspdried thyme
    2tbschopped fresh parsley

    In a large bowl, stir the breadcrumbs or crushed saltine crackers with the milk until the crumbs are evenly wet.

    Let them sit 1 to 2 minutes.

    Whisk in the eggs, about 1/2 cup of the ketchup (keep 2 tablespoons aside for the glaze), the Worcestershire sauce, the salt, the black pepper, the dried thyme, the parsley, and the cooled onion mixture until the bowl looks even.

    This wet base seasons every bite before the turkey goes in.

  4. 4
    Raw ground turkey mixed even
    2lbsground turkey

    Add the ground turkey to the bowl.

    Mix with your hands just until the meat and wet mix look even.

    Stop as soon as you no longer see dry streaks.

    Overmixing packs the loaf tight and dry.

  5. 5
    Turkey meatloaf shaped on a bare sheet
    2tbsketchup

    Turn the meat onto a baking sheet and shape a loaf about 8 to 9 inches long, 4 inches wide, and about 3 inches tall.

    Smooth cracks so the loaf does not split open while it bakes.

    Stir the reserved 2 tablespoons ketchup until smooth for the glaze.

    Before the loaf goes in the oven, brush about half of this glaze over the top and sides.

    Keep the other half of the glaze cold for the second pass after 40 minutes of baking.

  6. 6
    Baked turkey meatloaf with set glaze
    ketchup

    Bake the loaf uncovered on the sheet for 40 minutes.

    Pull the pan out and brush on the remaining half of the glaze from step 5.

    That is the second glaze pass, not a new batch.

    Return to the oven and bake until the center reaches 165°F on a thermometer, usually 15 to 25 minutes more (about 55 to 65 minutes total for a 2 lb freeform loaf).

    If fat pools on the sheet, spoon it off once near the end so the glaze stays sticky, not greasy.

    Do not wait for the clock alone. Temperature is the finish line.

  7. 7

    Rest the meatloaf on the sheet for 10 minutes so the juices settle and the loaf firms enough to cut cleanly.

    Transfer to a board, cut thick slices, and serve warm.