This post may contain affiliate links. Please see my disclosure policy
Easy Turkey Meatloaf is moist, tender, and packed with flavor thanks to a sweet-tangy glaze. A healthier weeknight dinner ready in about an hour!
This Easy Turkey Meatloaf is proof that a healthier meatloaf doesn’t have to sacrifice flavor or texture. Ground turkey gets a boost from old fashioned oats and breadcrumbs to keep every slice moist and tender, while a simple sweet-and-tangy tomato glaze bakes right on top for the classic meatloaf flavor you grew up with. It’s the kind of comfort food dinner that comes together with pantry staples you probably already have on hand.
I love that this recipe skips the loaf pan and bakes freeform on a sheet tray, which means more of that glaze gets caramelized on the outside and the meatloaf cooks through faster. It’s an easy weeknight dinner that reheats beautifully, so don’t be afraid to make a double batch and tuck one away in the freezer for a night when you need dinner on the table fast.
Erin’s Notes
- Moist and tender: the combination of oats, breadcrumbs, and grated onion keeps this turkey meatloaf from drying out.
- Simple ingredients: everything comes from the pantry and fridge — no special trip to the store required.
- Ready in about an hour: prep takes just 10 minutes, and the freeform loaf bakes faster than one in a loaf pan.
- Great for leftovers: it reheats well and makes fantastic sandwiches the next day.
- Freezer-friendly: make a double batch and freeze one for an easy future dinner.
Ingredient Notes
- Ground Turkey: use 90% or 93% lean ground turkey. Anything leaner doesn’t have enough fat to keep the meatloaf moist, and it will turn out dry.
- Old Fashioned Oats & Breadcrumbs: using both helps bind the meatloaf and lock in moisture without making it dense or mushy.
- Grated Onion: grating the onion (instead of chopping) lets it fully incorporate into the meat, so you get all the flavor without big chunks.
- Eggs: help bind everything together.
- Worcestershire Sauce & Italian Seasoning: add savory depth of flavor to the meat mixture.
- Tomato Sauce, Brown Sugar & Mustard: make up the simple glaze that caramelizes on top as it bakes.
Easy Turkey Meatloaf
Ingredients
- 2 pound ground turkey
- 1/2 cup old fashioned oats
- 1/2 cup plain breadcrumbs
- 1/2 cup grated onion
- 2 whole large eggs
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Glaze
- 8 oz tomato sauce
- 1 Tablespoon brown sugar
- 1 teaspoon yellow mustard
Instructions
- Preheat oven to 400º F. Line a baking tray with foil.
- In a large bowl mix together all of the ingredients for the meatloaf until well blended.2 pound ground turkey, 1/2 cup old fashioned oats, 1/2 cup plain breadcrumbs, 1/2 cup grated onion, 2 whole large eggs, 1 Tablespoon Worcestershire sauce, 1 Tablespoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper
- Pour meat mixture onto prepared baking tray and form into a loaf.
- Mix together the ingredients for the glaze. Pour over meatloaf and make sure entire surface is coated.8 oz tomato sauce, 1 Tablespoon brown sugar, 1 teaspoon yellow mustard
- Bake for 55-60 minutes until internal temp is 160 degrees.
- Remove from the oven and let rest for 5 minutes before slicing to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Turkey Meatloaf
- Mix: Preheat the oven to 400°F and line a baking tray with foil. In a large bowl, mix together the ground turkey, oats, breadcrumbs, grated onion, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper until just combined. Avoid overmixing, or the meatloaf can turn out tough.
- Form into a loaf: Pour the mixture onto the prepared baking tray and shape into a loaf with your hands.
- Add the glaze: Whisk together the tomato sauce, brown sugar, and mustard, then pour it over the meatloaf, making sure the entire surface is coated.
- Bake: Bake for 55-60 minutes, until the internal temperature reaches 160°F on a meat thermometer.
- Rest and serve: Remove from the oven and let the meatloaf rest for 5 minutes before slicing so the juices redistribute.
Recipe Tips
- Grate the onion rather than chopping it — it blends into the meat completely and helps keep the meatloaf moist.
- Stick with 90% or 93% lean ground turkey. Anything leaner will bake up dry.
- Don’t overwork the meat mixture. Mix just until combined for the most tender texture.
- Baking freeform on a sheet tray (rather than in a loaf pan) speeds up cooking; a loaf pan can take 10-15 minutes longer to cook through in the center.
- Make sure to fully coat the meatloaf in the glaze — brushing it on generously helps lock in moisture as it bakes.
- Use a meat thermometer to check for doneness; turkey meatloaf is done at 160°F internal temperature.
Recipe Variations
- Swap the protein: ground beef or ground chicken both work well in place of the turkey in this recipe.
- Make it gluten-free: swap in gluten-free old fashioned oats and gluten-free breadcrumbs — the rest of the recipe stays the same.
- Bake it in a loaf pan: if you prefer a more traditional shape, press the mixture into a loaf pan instead of forming it freeform on a tray. It will take about 10-15 minutes longer to cook through in the center, so start checking the internal temperature a little early.
Storage & Make Ahead
Can you freeze meatloaf? Yes! If you have leftovers, wrap individual slices in plastic wrap and store in a freezer-safe bag so you can thaw just what you need. You can also freeze an entire meatloaf — make a double batch, wrap the extra loaf in foil without the sauce, and freeze for up to 3 months. Thaw overnight in the fridge before brushing with the glaze and baking as directed.
Can you make meatloaf ahead? Yes. You can assemble the meatloaf up to a day in advance and store it covered in the fridge, then brush with the glaze right before baking.
Leftover baked meatloaf keeps well in an airtight container in the fridge for up to 4 days. Reheat slices in the microwave or a 350°F oven until warmed through.
It usually takes about an hour to bake through completely. Use a meat thermometer and check that the internal temperature reaches 160°F, then let the meatloaf rest for 5 minutes before slicing.
Turkey meatloaf needs enough binders; like the oats, breadcrumbs, and eggs to hold together. If it falls apart, the mixture may need a bit more binder. If it turns out mushy, it may have too much moisture; baking freeform on a tray (instead of in a loaf pan) helps extra moisture run off as it bakes.
Ground turkey should reach an internal temperature of 160°F, checked with a meat thermometer inserted into the thickest part of the loaf.
I love a classic recipe that can be made with healthier ingredients and have the same amazing flavor and texture.
This is my kind of dinner recipe! Adding this to my dinner line up for the week; looks too good to pass up!
I am so intrigued by the oats in this meatloaf! Love that you used turkey!
Turkey Meatloaf is my favorite kind! Can’t wait to make this recipe again!
This is my kind of comfort food! Really amazing!
This meatloaf is so perfect for our Sunday family dinner! Deliciousness!
The cooking instructions are terrible! You need to list the temperature to heat the oven, not just say “cook all the way”. Idiots.
Step 1 says to preheat the oven to 400. And it proceeds to tell you how long to cook, as well as the internal temperature the meatloaf is supposed to be. Not sure what further instructions are needed.