This ground turkey meatloaf is made with sautéed vegetables and a mix of condiments and seasonings for plenty of flavor. It's topped with bacon and a tangy glaze, then baked until tender and juicy.
Recipe at a glance
- Main ingredients: Ground turkey, onion, carrot, celery, bacon, and a ketchup and steak sauce glaze
- Time: About 2½ hours (30 minutes prep, 1½ to 2 hours in the oven)
- Method: Sautéed vegetables mixed into the turkey, shaped by hand, and oven-baked at 350°F
- Best for: Sunday dinner, feeding a crowd, and meatloaf sandwiches the next day
- Servings: 8
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What's great about this recipe
- It's packed with flavor - Worcestershire sauce, steak sauce, and ketchup season the turkey, and bacon with a two-ingredient glaze goes on top.
- It feeds a crowd - The recipe makes eight generous servings, and the leftovers make a great meatloaf sandwich the next day.
- It stays moist - Sautéed onion, carrot, celery, and garlic keep the lean turkey juicy.
Budget check
- The full recipe is about $22 to $27
- Per serving (8 servings): about $2.75 to $3.40
Uses conventional ingredients. Based on recent U.S. averages. Actual prices will vary by store and region. Garnishes not included.
Ingredients you'll need
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- Ground turkey - Use ground turkey with some fat for the best results. We recommend 85/15, which provides enough moisture and flavor. Leaner options can be used, but avoid ground turkey breast; it's too dry.
- Oil - We use olive oil, but use your favorite oil if it's suitable for sautéing.
- Produce - Onion, carrots, and celery are gently cooked together to create a classic mirepoix flavor base; garlic adds another layer of flavor.
- Seasoning - Keep it simple with salt, garlic powder, and black pepper since the vegetables and condiments do the heavy lifting.
- Condiments - Ketchup, Worcestershire sauce, and steak sauce (such as A.1.) add flavor to the ground turkey mixture. Ketchup and steak sauce are also combined to make the glaze.
- Fridge and pantry - Eggs and plain breadcrumbs help bind the ground turkey. Bacon is arranged on top before baking. Use regular-cut bacon; thin slices can fall apart, while thick-cut bacon will take longer to cook.
- 📖 See the recipe card for quantities and preparation.
How to make ground turkey meatloaf
- Cook the vegetables. Heat the olive oil in a skillet over medium heat. When the oil is hot, but not smoking, add the onion, carrot, and celery. Cook for 3-4 minutes, stirring frequently. Add the garlic and cook for 2 minutes. Remove from the heat and let the vegetables cool. Preheat the oven to 350°F.
- Make the meatloaf mixture. Add the ground turkey, cooled vegetables, salt, garlic powder, black pepper, 3 tablespoons of ketchup, Worcestershire sauce, 1 tablespoon of steak sauce, eggs, and breadcrumbs to a large bowl. Mix just until the ingredients are combined.
- Shape the loaf. Lightly coat a baking dish or rimmed pan with cooking spray or oil. Transfer the turkey mixture to the prepared dish and gently shape it into an oval loaf. Do not compress the mixture.
- Add the bacon. Arrange the bacon slices over the top at a slight angle, tucking the excess underneath the loaf.
- Add the glaze. Combine 2-3 tablespoons of ketchup with 1-2 tablespoons of steak sauce. Brush the glaze evenly over the bacon and top of the loaf.
- Bake the meatloaf. Bake in a preheated 350°F oven for approximately 1½-2 hours. Start checking it after 90 minutes. The meatloaf is done when an instant-read thermometer inserted into the center of the thickest part reaches 165°F. Let it rest for 15-20 minutes before slicing.
Recipe tips and notes
- Don't overmix the ground turkey. Mix just until the ingredients are combined. Overworking the mixture can result in a dense, tough meatloaf.
- Shape the loaf gently. Don't pack or compress the mixture when forming the loaf. A light touch helps keep the finished meatloaf tender.
- Use an instant-read thermometer. Ground turkey is done at 165°F in the thickest part of the loaf.
- Let it rest before slicing. Give the meatloaf 15-20 minutes after it comes out of the oven so it holds together better when sliced.
Serving suggestions
Turkey meatloaf is classic comfort food, so we like to keep the sides simple.
- Potatoes - Mashed potatoes are a favorite for catching the glaze and any juices. Roasted gold potatoes are an easy option, too.
- Vegetables - Roasted broccoli, green bean casserole, and creamed spinach make it feel like a home-cooked Sunday dinner.
- Something fresh - A crisp cucumber salad or easy coleslaw adds a little crunch.
- Bread - Pass a basket of store-bought dinner rolls or homemade garlic bread at the table.
Storing and reheating
Refrigerator: Cool the leftovers, then store in an airtight container in the refrigerator for 3-4 days.
Freezer: Freeze individual slices in an airtight, freezer-safe container for up to 3 months. Label and date the container, then thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual slices in the microwave or in a covered baking dish in the oven until heated through.
Food safety: Reheat leftovers to an internal temperature of at least 165°F. Do not leave the meatloaf at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F.
FAQs
Use an instant-read thermometer in the center of the thickest part of the loaf. It's done at 165°F. We start checking after 90 minutes.
We use 85/15 ground turkey and sauté the onion, carrot, and celery first for extra moisture. Mix just until combined, shape the loaf gently without packing it, and let it rest 15 to 20 minutes before slicing.
More ground turkey recipes to try
If you enjoyed this turkey meatloaf, check out some of our other ground turkey recipes. Mini turkey meatloaf is a great option when you want meatloaf without the long baking time. Try ground turkey picadillo for an easy skillet dinner, or ground turkey stir fry for another quick weeknight meal.
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📖 Recipe
Turkey Meatloaf
Ingredients
- 1½ tablespoons Olive Oil
- 1 Small Onion finely diced
- 1 Carrot finely diced
- 1 Celery Rib finely diced
- 2 Garlic Cloves minced
- 3 pounds Ground Turkey 85/15 works well
- 1½ teaspoons Salt
- 1 teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 3 tablespoons Ketchup plus 2-3 tablespoons for the top
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Steak Sauce plus 1-2 tablespoons for the top
- 2 Large Eggs
- 1 cup Breadcrumbs plain
- 3-4 Slices Bacon
Instructions
You will also need
- Cooking spray (or a little extra oil to brush on the baking dish or pan), a large bowl, a casserole dish or rimmed pan (at least 7×11 inches), and an instant-read meat thermometer.
Cook the vegetables
- Heat the olive oil in a skillet over medium heat. When the oil is hot, but not smoking, add the onion, carrot and celery. Cook the vegetables for 3-4 minutes, stirring frequently.
- Add the garlic to the skillet and cook for 2 minutes, stirring frequently.
- Remove the vegetables from the heat and allow them to cool, stirring occasionally to release some steam.
Make the meatloaf
- Preheat the oven to 350°F.
- Add the ground turkey, the cooled vegetables, salt, garlic powder, pepper, 3 tablespoons ketchup, Worcestershire sauce, 1 tablespoon steak sauce, eggs, and breadcrumbs to a large bowl. Mix just until the ingredients are combined.
- Lightly spray or brush the baking dish with oil.
- Loosely shape the ground turkey into a ball while it's still in the bowl.
- Transfer the turkey mixture to the prepared baking dish and gently shape it into an oval loaf. Do not compress the mixture.
- Top with the bacon slices. Place them on top at a slight angle and tuck the excess under the loaf.
- Drizzle 2-3 tablespoons of ketchup and 1-2 tablespoons of steak sauce over the top of the meatloaf. Use a pastry brush to combine the sauces and spread them in an even layer.
- Place the meatloaf in the oven and bake for approximately 1½-2 hours. Start checking the internal temperature after 90 minutes.
- Insert an instant-read thermometer into the center of the thickest part of the loaf. The meatloaf is done when the internal temperature reaches 165°F.
- Let the meatloaf rest for 15-20 minutes before slicing.
Notes
- Don't overmix the ground turkey. Mix just until the ingredients are combined. Overworking the mixture can result in a dense, tough meatloaf.
- Shape the loaf gently. Don't pack or compress the mixture when forming the loaf. A light touch helps keep the finished meatloaf tender.
💌 Save this recipe
We'll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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