This is hands down the best turkey meatloaf recipe I’ve made. This meatloaf made with ground turkey is outrageously flavorful and so moist in the middle. If you are a turkey meatloaf skeptic, this recipe will change your mind.
My whole family loves this turkey meatloaf recipe and I am so happy to share it with you. Before this recipe, every time I tried a new recipe for turkey meatloaf, it came out dry and bland!
I almost gave up, but then we figured out the secret to the best juicy, moist, and delicious turkey meatloaf. It’s mushrooms! They make our meatloaf taste incredible, and I can’t wait for you to try it.
Key Ingredients
- Ground turkey: I prefer ground turkey with some fat left and avoid very lean ground turkey breast. Look for turkey with 8% to 10% fat for the most juicy results. You can also use ground chicken in this recipe. For ground beef, see our classic meatloaf recipe.
- Mushrooms: My secret to the best meatloaf! We cut cremini or white button mushrooms into tiny pieces so you can barely see them, but you will taste their benefits! Mushrooms add moisture and flavor to this meatloaf. It doesn’t taste overwhelmingly mushroomy (trust me). Instead, the mushrooms add unbelievable savory flavor to our turkey meatloaf.
- Onion and garlic: Add more flavor to the meatloaf. We cook them before adding to the meatloaf mixture so they taste sweet.
- Worcestershire sauce: Seasons our mixture and adds even more umami (a satisfying savory flavor).
- Ketchup: Adds moisture and flavor. We also use it to make a simple glaze for the top. I like the lower-sugar options sold at the grocery store or this homemade ketchup.
- Eggs, breadcrumbs, and milk: Add moisture, amazing texture, and flavor. Use homemade breadcrumbs, panko breadcrumbs, or crushed saltine crackers for the best results.
How to Make Turkey Meatloaf
Once you make this turkey meatloaf, you’ll want to make it again. It’s that good. You’ll start by chopping mushrooms into tiny pieces. I do this by hand, but you can always toss them into a food processor and pulse until chopped.
You’ll cook the tiny chopped mushrooms with onions and garlic in a skillet until soft. They shrink as they cook, intensifying their savory flavor even more. They also release a lot of liquid as they cook, which we want to simmer away. This simple step is why this turkey meatloaf tastes so incredible! It’s also my secret when making juicy turkey burgers.
For even more flavor, stir Worcestershire sauce and ketchup into the mushroom mixture, then combine with the remaining meatloaf ingredients.
When I make turkey meatloaf, I form it into a loaf on a rimmed baking sheet. You can use a loaf pan, but honestly, the baking sheet is much easier and has less cleanup.
Just before baking, I add a simple ketchup glaze, which works well. You can also use the meatloaf glaze in this meatloaf recipe, which still calls for ketchup but adds a few more ingredients for extra flavor.
I bake turkey meatloaf in a 400°F oven for about 50 minutes. You know it is ready when the internal temperature reaches 170°F. If you do not have an internal thermometer, remove it from the oven when the inside is no longer pink and feels firm.
Before serving, let your turkey meatloaf rest for 10 to 15 minutes so the juices redistribute and settle back into the meat. Then slice and enjoy.
What to Serve with Turkey Meatloaf
We make this turkey meatloaf a lot (seriously ,my family loves this recipe!). Classic sides are always a hit. Try mashed potatoes, buttered noodles, macaroni and cheese, or roasted potatoes. I also love these mashed sweet potatoes or for less carbs, try our creamy mashed cauliflower.
I love adding a few extra veggies to the plate. My family’s favorite vegetable sides include sautéed green beans, garlic butter zucchini, roasted carrots, and this roasted butternut squash.
Best Turkey Meatloaf We've Made
- PREP
- COOK
- TOTAL
This is my family’s favorite turkey meatloaf recipe. It’s flavorful, incredibly moist in the middle, and always a hit. Finely chopped mushrooms are the secret to the best meatloaf. They add so much flavor and moisture.
Watch Us Make the Recipe
You Will Need
1 to 1 ¼ pound ground turkey (90% to 92% lean)
8 ounces cremini or white button mushrooms, trimmed and very finely chopped
1 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
7 tablespoons ketchup, divided, try homemade ketchup
1 cup (60g) panko bread crumbs or use homemade breadcrumbs
1/3 cup (80ml) milk
2 large eggs, lightly beaten
Directions
- Prepare Meatloaf
1Heat oven to 400°F (204°C). Lightly oil a rimmed baking sheet or 9-inch by 13-inch baking pan lined with aluminum foil.
2Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
3Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
4Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/4-teaspoon of salt, and a 1/4 teaspoon of pepper. The mixture will be very wet.
5Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
- Bake Meatloaf
1Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170°F, about 50 minutes. Let rest 10 minutes before slicing.
Adam and Joanne's Tips
- Use a food processor: To speed up the prep time, use a food processor to chop the mushrooms.
- Can I double this recipe? Absolutely! Double all the ingredients and expect it to take 15 to 20 minutes longer in the oven. Your meat thermometer is the best guide for doneness.
- Mushroom alternatives: Grated zucchini works wonderfully as a substitute – though you won’t get the same flavor as mushrooms.
- Storing: Leftover turkey meatloaf lasts up to 4 days when stored in an airtight container in the fridge. You can also freeze it for up to 3 months.
- Make ahead: You can prepare and shape the meatloaf on a baking sheet, cover and refrigerate overnight before adding the glaze and baking the next day. Or shape the mixture on a foil-lined sheet and freeze for a few hours. Then, wrap it tightly in foil and freeze for up to 3 months. Thaw it in the fridge overnight before adding the glaze and baking.
- The nutrition facts provided below are estimates.
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This is the best meatloaf I’ve ever made. Adding mushrooms was fantastic…and meatloaf sandwich was outstanding.
That’s amazing! I’m so glad to hear you loved the meatloaf recipe, and that the mushrooms were a hit. It’s truly one of the best feelings when a recipe turns out to be the “best ever”! And a meatloaf sandwich the next day? Perfection.
I made this meatloaf a couple of months ago and now its a weekly go to. Its moist and makes the best meatloaf sandwiches for leftovers!!
Excellent recipe! Turn out great, the family enjoyed it!
Followed this exactly. Best meatloaf for sure. There was a lot of prep to it but I used my food processor to finely chop everything. Will use this again and maybe try it as burgers or meatballs next.
Great recipe! I will definitely make this again! So flavorful and moist (and not “mushroomy” at all IMO). I usually make Ina Garten’s turkey meatloaf but wanted to try a new recipe. I am so glad I found yours. Although I have 2 mushroom haters in the family, I went off of notes and reviews that you couldn’t even tell they were included and it is true! I used 2 lbs of ground turkey (for the leftovers!) and pretty much doubled everything except the mushrooms and just used 2 eggs. I appreciate you posting this and look forward to trying your other recipes. Thank you!
I am officially addicted to this! I made one a few days ago and have already devoured it, so I’m making TWO more tonight. One will go in the freezer. Maybe. 🙂