Turkey Meatloaf Tomato Glaze (Printable Format)
A flavorful turkey loaf with a tangy tomato glaze, perfect for a hearty and comforting dinner.
# What You Need:
→ Meatloaf
01 - 1.5 lbs ground turkey
02 - 1 cup breadcrumbs
03 - 1/2 cup milk
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 large eggs, lightly beaten
07 - 1/4 cup fresh parsley, chopped
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Tomato Glaze
12 - 1/2 cup ketchup
13 - 2 tablespoons tomato paste
14 - 1 tablespoon brown sugar
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon smoked paprika
17 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a large bowl; let stand for 2 minutes to soften.
03 - Add ground turkey, onion, garlic, eggs, parsley, Worcestershire sauce, thyme, salt, and pepper to the breadcrumb mixture. Gently mix until just incorporated, avoiding overmixing.
04 - Form the mixture into a loaf shape on the prepared baking sheet or press into the loaf pan.
05 - Whisk together ketchup, tomato paste, brown sugar, apple cider vinegar, smoked paprika, and salt in a small bowl until smooth.
06 - Spread half of the tomato glaze evenly over the top of the meatloaf.
07 - Bake for 40 minutes. Remove from oven, apply remaining glaze, then return and bake for another 15 minutes or until internal temperature reaches 165°F.
08 - Allow meatloaf to rest for 10 minutes before slicing and serving.
# Expert Suggestions:
01 -
- It stays incredibly moist because the breadcrumb and milk mixture keeps the turkey tender, which honestly shocked me the first time.
- The tangy tomato glaze develops this deep, slightly sweet complexity as it bakes twice, creating a crust that tastes nothing like plain ketchup.
- You can have it on the table in just over an hour, and people always ask if you've been cooking all day.
02 -
- Don't skip the resting period—I learned this by cutting into a meatloaf too soon and watching the juices run everywhere instead of staying in the meat where they belong.
- The glaze should be spread while the meatloaf is still hot so it can set slightly and form that delicious caramelized crust; cold meatloaf won't absorb the flavors the same way.
03 -
- If you like spice, a pinch of cayenne pepper in the glaze transforms it from comforting to with-an-edge, which pairs beautifully with mashed sweet potatoes.
- For a gluten-free version, swap in certified gluten-free breadcrumbs and gluten-free Worcestershire sauce; the result is identical in flavor and texture.