A slightly lighter version of the all-American classic, this satisfying meatloaf uses chicken broth and soaked panko to stay moist, and a mix of fresh herbs for flavor. It’s the best turkey meatloaf you’ll find!
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Deselect All
- 1/4 cup olive oil
- 1 large onion, chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon minced fresh sage
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, grated
- 1 tablespoon tomato paste
- 3 tablespoons Worcestershire sauce
- 3/4 cup panko breadcrumbs
- 1/2 cup chicken broth
- 3 pounds ground turkey
- 2 large eggs
- 1/2 cup ketchup
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Heat the olive oil in a large skillet over medium heat. Add the onions, thyme, sage, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring often, until the onions are softened, about 10 minutes. Add the garlic and cook 1 minute more. Add the tomato paste and cook for 1 minute, stirring to incorporate. Stir in the Worcestershire. Remove from the heat and allow to cool.
- Add the panko to a large mixing bowl and pour over the chicken broth so the breadcrumbs soak up the liquid. Add the turkey, eggs, 2 teaspoons salt, 1/2 teaspoon pepper and the cooled onion mixture and mix well with your hands until well combined. Form the mixture into a 10-by-5-inch loaf on the foil-lined baking sheet. Coat the top and sides with the ketchup.
- Put the meatloaf in the oven and reduce the oven temperature to 350 degrees F. Bake until a thermometer inserted in the center of the loaf reads 165 degrees F, 45 minutes to 1 hour. Let cool slightly before slicing and serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 517 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 219 mg |
| Sodium | 788 mg |
| Serving Size | 1 of 6 servings |
| Calories | 517 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 219 mg |
| Sodium | 788 mg |
Reviews
I made this for the first time last night, was the best turkey meatloaf recipe I’ve made. Also very easy to follow. Good flavor and enough for leftovers. Yummy!
I loved this recipe! I followed the recipe but added more fresh herbs and black pepper for our taste. My husband loved the leftovers. It’s a definite do over!
I made this Turkey Meatloaf exactly according to the recipe and it was delicious. It was hands down the best meatloaf I have ever made and it stayed moist and juicy when warmed up. Thanks Test Kitchen!
This is the best turkey meat loaf I have ever made. I didn’t change anything from the recipe and it was PERFECT!
This meatloaf is very flavorful and we enjoyed it very much. The seasonings came together very nicely. I’ll definitely make it again.
I crave this recipe. Definitely best with fresh herbs. I make it it muffin pan for smaller, crisper portions. My kiddos call them “meat muffins” and love them this way! We do half with barbecue and the other kids it’s ketchup.
This turned out quite tasty for a turkey meatloaf. Followed the cooking instructions very close, mid recipe I found I was lacking tomato paste, I used siracha instead. My loaf took slightly more than 1 hour, I relied on a thermometer. Juicy and tasty, my husband said this is a keeper.
Excellent! Followed the recipe exactly except I added BBQ Sauce to the ketchup, per another reviewer’s suggestion.
DELICIOUS! I stopped making my mother’s meatloaf recipe after trying this! Gasp! Use fresh herbs if possible.
Delicious!