Turkey Meatloaf Ketchup Glaze (Printable)

A flavorful turkey loaf glazed with tangy ketchup, ideal for a comforting family dinner.

# What You'll Need:

→ Meat Mixture

01 - 1.5 lbs ground turkey
02 - 1 cup breadcrumbs
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 large eggs, lightly beaten
06 - 1/3 cup milk
07 - 2 tbsp Worcestershire sauce
08 - 1.5 tsp salt
09 - 1/2 tsp freshly ground black pepper
10 - 1 tsp dried thyme
11 - 1 tsp dried oregano

→ Ketchup Glaze

12 - 1/2 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp apple cider vinegar
15 - 1 tsp Dijon mustard

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, mix ground turkey, breadcrumbs, onion, garlic, eggs, milk, Worcestershire sauce, salt, pepper, thyme, and oregano gently until just combined; avoid overmixing.
03 - Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
04 - Whisk ketchup, brown sugar, apple cider vinegar, and Dijon mustard together in a small bowl until smooth.
05 - Spread half of the glaze evenly over the meatloaf surface.
06 - Bake for 40 minutes. Remove from oven, apply remaining glaze evenly over the top, then return to oven and bake for 15 minutes or until internal temperature reaches 165°F.
07 - Let the meatloaf rest for 10 minutes before slicing. Serve warm.

# Expert Advice:

01 -
  • It's so moist you'd never guess it's made with lean turkey, which means no dry dinner disasters.
  • That tangy-sweet glaze gets sticky and caramelized on top while the insides stay tender and juicy.
  • Comes together in under 20 minutes of actual work, then the oven does the heavy lifting.
  • Feeds a whole family without feeling like you slaved over the stove all afternoon.
02 -
  • Don't skip the resting period—I learned this the hard way when I sliced into a hot meatloaf and it fell to pieces on the plate.
  • The glaze gets thicker and stickier as the meatloaf bakes, so don't panic if it looks thin when you first spread it.
  • Using whole milk instead of low-fat makes a noticeable difference in how moist the final loaf stays.
03 -
  • Use a mix of dark and light ground turkey if your store carries it—the dark meat adds moisture and flavor that all-white meat can't match.
  • Don't pack the meatloaf too tight when you shape it; let it be a little loose so it stays tender when it bakes.

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