This turkey meatloaf recipe is great when you're looking for a more healthy meatloaf option with lean turkey meat. This turkey meatloaf comes out juicy and full of robust flavor every time!
- 1 tbsp olive oil
- 1 large onion (diced)
- 3 tbsp garlic cloves (minced)
- 8 oz baby Bella mushrooms (finely chopped)
- 1/2 tsp black pepper
- 1 tsp sea salt
- 2 tsp Italian seasoning
- 1 1/2 tbsp Worcestershire sauce
- 8 tbsp ketchup (divided)
- 1/3 cup whole milk
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- 1 1/2 lbs ground turkey
- 1/2 tsp black pepper
- 1 tsp salt
- 3 tbsp parsley (finely chopped for garnish)
Preheat oven to 400F and line a rimmed sheet pan with foil or grease a loaf pan with nonstick cooking spray.
In a large nonstick skillet, heat the olive oil or oil of your choice on medium-low heat. Once skillet is heated, add in the onion and cook until softened, then add the garlic until fragrant. Add in the mushrooms and add half the salt and pepper. Cook the mushrooms down until the liquid has evaporated away—about 10 to 15 minutes. Once the majority of the liquid has cooked off from the mushrooms, transfer the mixture to large bowl and add in the Worcestershire sauce and half the ketchup and allow to cool.
While the onion/mushroom mixture cools, combine the breadcrumbs and milk in a small bowl.
Once the mushrooms and onions are relatively cooled, combine with the breadcrumb mixture and beaten eggs. Then, add in the turkey and the remaining salt and pepper.
Press the meatloaf mixture into your pan or form a loaf on the prepared baking sheet. Brush with the remaining ketchup as a glaze.
Bake for about an hour until the thickest part of the meatloaf registers 170F. Allow to rest for 5-10 minutes before slicing and serving.
Calories: 198kcal | Carbohydrates: 15g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 880mg | Potassium: 541mg | Fiber: 1g | Sugar: 6g | Vitamin A: 313IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 2mg