Turkey Meatloaf with Glaze (Printable)
Moist turkey loaf topped with tangy glaze paired with crisp-tender green beans.
# What You'll Need:
→ Meatloaf
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp dried thyme
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1 tbsp Worcestershire sauce
→ Glaze
12 - 1/3 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tbsp apple cider vinegar
→ Green Beans
16 - 1 lb fresh green beans, trimmed
17 - 1 tbsp olive oil
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
20 - 1 clove garlic, minced (optional)
21 - 1 tbsp lemon juice (optional)
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a loaf pan lightly.
02 - In a large bowl, mix ground turkey, breadcrumbs, milk, egg, onion, garlic, parsley, thyme, salt, pepper, and Worcestershire sauce until just combined.
03 - Form the mixture into a loaf shape and place it on the prepared baking sheet or press it into the loaf pan.
04 - Whisk ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth.
05 - Spread half of the glaze evenly over the meatloaf and bake for 40 minutes.
06 - Remove meatloaf from oven, spread remaining glaze on top, return to oven, and bake an additional 10-15 minutes until internal temperature reaches 165°F.
07 - Bring a large pot of salted water to boil. Add green beans and cook for 3-4 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking.
08 - Heat olive oil in a skillet over medium heat. If using, sauté garlic for 30 seconds. Add green beans, season with salt and pepper, and sauté 2-3 minutes until heated through. Finish with lemon juice if desired.
09 - Allow meatloaf to rest for 5 minutes before slicing. Serve alongside the prepared green beans.
# Expert Advice:
01 -
- Ground turkey keeps things lean and protein-packed without sacrificing moistness, especially when you add that splash of milk to the mix.
- The glaze is a perfect balance of tangy, sweet, and slightly mustard-forward, so you get more flavor than you'd expect from something so simple.
- This comes together on a weeknight and tastes like you actually tried, which is its own kind of magic.
02 -
- Overmixing the meat mixture is the number one way to end up with a dense, bouncy meatloaf that tastes more like a hockey puck than something you'd actually want to eat.
- The green beans will continue to cook a tiny bit from residual heat after you ice them, so err on the side of taking them out when they're still just barely tender rather than when they're fully soft.
- Don't skip the rest time on the meatloaf—it seems small, but those five minutes make a surprising difference in how neatly it slices and how juicy each bite stays.
03 -
- A meat thermometer is your best friend here; it takes the guessing out of doneness and ensures you're not overbaking and drying things out.
- If you want to add extra moisture and nutrition, fold in a half cup of grated carrot or zucchini before shaping—it practically disappears and keeps everything incredibly tender.
- Leftover slices make amazing sandwiches the next day if you warm them slightly under the broiler to re-meld the glaze.