Turkey Meatloaf Super Moist Wellplated Com

Of all the foods I despised as a kid (there were many), meatloaf was the king villain. Ben had similar feelings, so I promised in our wedding vows I’d never cook it (kidding, but now you see our level of fervor). Except…I couldn’t stop thinking about meatloaf.

Turkey meatloaf is easy, protein rich, relatively inexpensive, and feeds a crowd; all qualities I esteem in a dinner recipe.My sister makes it for her family regularly and has been pestering me to give it another chance for years.When you step back and think about it, meatloaf is essentially a giant Baked Turkey Meatball; meatballs are one of our favorite foods.

So what’s the deal with meatloaf’s perceived maliciousness? Perhaps the first problem is the word “loaf,” which sounds decidedly unappetizing when placed directly after “meat.” Let’s call this a giant turkey meatball and believe in its potential! Other valid gripes are that a lot of meatloaf is dry and bland, the taste of raw onions is overly pervasive, or the meatloaf is greasy, all problems this recipe solves. (My other major problem with meatloaf is the traditional ketchup topping, but I realize I’m in the minority there. In case you share my aversion, I have a scrumptious alternative in the recipe notes.) To make the best, most moist meatloaf, I scoured the internet and pulled nuggets from popular recipes like Ina Garten’s turkey meatloaf, classic turkey meatloaf (think Pioneer Woman and Betty Crocker), and more complex versions from gourmet food magazines. I simplified where I could (easy turkey meatloaf is what we all need), lightened things up to keep this turkey meatloaf healthy, and used a few little tricks to ensure this meatloaf has stellar flavor. Buy a lotto ticket, folks, because miracles do happen—Ben and I both ate our words in the form of second helpings!

How to Make the Best Turkey Meatloaf

A great meatloaf is a 1. moist and 2. tender meatloaf with layers of complex flavor. The secrets to moist meatloaf are:

Use meat that is 93% lean or less, never more.Include liquid like milk or chicken broth.Add eggs, which make the turkey meatloaf moist and keep it from falling apart.Be gentle with the meat. If you compact it, your meatloaf will be tough.Do not overcook the meatloaf—bake turkey meatloaf until an instant read thermometer registers 160 degrees F, then let it rest.

The secrets to flavorful meatloaf are:

Take your time caramelizing the onions.Add finely chopped mushrooms. You can’t taste them but they really boost the umami factor and make this recipe special.Include simple but powerful enhancers: smoked paprika and Worcestershire sauce.

The Ingredients

Ground Turkey. Using ground turkey for this recipe helps keep it light without sacrificing flavor. Turkey is also an excellent source of protein and iron. (Don’t worry, it’s moist!)Onion. Letting the onions caramelize brings out their natural sweetness, which tastes scrumptious in this meatloaf.Mushrooms. Chock full of umami goodness, mushrooms add essential flavor to the meatloaf. They’re super finely chopped so no one will know they are in there, promise.Spices. For complexity of flavor I used a mix of smoked paprika, garlic powder, dried thyme, salt, and black pepper. Chicken Broth. Liquid is critical for creating a moist meatloaf.

Worcestershire. The second swing of the 1-2 umami punch.Italian Seasoned Breadcrumbs. Another secret to a perfectly moist meatloaf. Using Italian seasoned breadcrumbs helps add extra flavor.

Eggs. Critical for moisture and to hold the meatloaf together. Ketchup. Although it’s not my favorite choice for a meatloaf topping, I know many people enjoy it. For those who also dislike ketchup on meatloaf, see the recipe notes below for my easy swap.

The Directions

Storage Tips

To Store. Refrigerate meatloaf in an airtight storage container for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. To Freeze. Slice and freeze meatloaf in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How to Serve Turkey Meatloaf

With Potatoes. Meatloaf and potatoes are a delicious pairing. Serve a side of Crockpot Mashed Potatoes or Air Fryer Baked Potato. As a Sandwich. Slice meatloaf and serve it as a sandwich with any other desired ingredients. With Pasta. Since we’ve already established that this turkey meatloaf is basically one big meatball, it makes sense that it would be delicious with pasta. Try it with Instant Pot Spaghetti or Eggplant Pasta.With Vegetables. Enjoy your meatloaf with a side of veggies like Roasted Spaghetti Squash, Roasted Green Beans, or Sautéed Brussels Sprouts.With Bread. A side of Rosemary Olive Oil Bread or No Knead Focaccia would be a hit. With Salad. Keep things light with a side of Arugula Salad. Or, combine the veggies and salad by serving Roasted Eggplant with Crispy Chickpea Arugula Salad.

Recommended Tools to Make this Recipe

Large Skillet. This pan is ideal for cooking everything from veggies to eggs. Baking Sheet. Perfect for baking this turkey meatloaf recipe. Instant Read Thermometer. The best way to check your meatloaf for doneness.

Meatloaf, great big turkey meatball, meat log—by any name, this easy turkey meatloaf is legitimately delicious.