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Turkey Meatloaf With Ketchup Glaze

Turkey meatloaf with ketchup glaze bakes into a moist, tender loaf with a glossy caramelized top. The tangy ketchup-brown sugar mixture turns shiny and slightly sticky while the loaf reaches 165°F.
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Prep Time 1 hour 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Turkey meatloaf
  • 2 lb ground turkey Lean turkey helps keep it lighter; mix gently so it stays tender.
  • 0.75 cup breadcrumbs Breadcrumbs help bind and keep the loaf sliceable.
  • 2 eggs Eggs provide structure.
  • 0.25 cup milk Helps prevent dryness in lean ground turkey.
  • 1 small onion, finely diced Dice small for even flavor in every slice.
  • 1 tsp garlic powder Seasoning for classic meatloaf flavor.
  • Salt and pepper, to taste Season to preference; go easy at first and adjust after mixing.
Ketchup glaze
  • 0.5 cup ketchup Provides tangy sweetness and caramelization.
  • 2 tbsp brown sugar Helps the glaze turn glossy and slightly caramelized.
  • 1 tsp Worcestershire sauce Adds savory depth under the tangy ketchup.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the loaf
  1. Preheat oven to 375°F and set a sheet pan in the oven to warm lightly for faster bake time (remove carefully if using).
  2. In a large mixing bowl, combine ground turkey, breadcrumbs, eggs, milk, onion, garlic powder, salt, and pepper, mixing just until evenly combined.
Shape and glaze
  1. Shape the turkey mixture into a loaf and place it in a baking dish or on the sheet pan.
  2. Whisk ketchup, brown sugar, and Worcestershire, then spread the glaze evenly over the top.
Bake and rest
  1. Bake at 375°F for 50–55 minutes, until the internal temperature reaches 165°F in the center with a slight bounce when pressed.
  2. Rest the meatloaf for 10 minutes before slicing so the juices set and the loaf holds its shape.

Notes

Pro tip: Since ground turkey is lean, don’t skip the milk—it's what keeps the loaf tender. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven until warmed through. Freezing is yes: wrap slices tightly and freeze up to 2 months, then thaw overnight in the fridge and reheat. For a gluten-aware swap, use gluten-free breadcrumbs (or oat crumbs) in place of regular breadcrumbs.