Turkey Meatloaf with Glaze and Green Beans (Printable)
Light comfort food with juicy turkey meatloaf, tangy glaze, and crisp green beans for a wholesome satisfying meal.
# What You'll Need:
→ For the Meatloaf
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk (dairy or unsweetened plant-based)
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 2 tbsp fresh parsley, chopped (or 1 tbsp dried)
08 - 1 tsp dried thyme
09 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ For the Glaze
11 - 1/4 cup ketchup
12 - 2 tbsp brown sugar
13 - 1 tbsp Dijon mustard
14 - 1 tsp Worcestershire sauce
→ For the Green Beans
15 - 12 oz fresh green beans, trimmed
16 - 1 tbsp olive oil
17 - 1/2 tsp salt
18 - 1/4 tsp black pepper
19 - 1/2 lemon, cut into wedges (for serving)
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a small bowl, mix together the ketchup, brown sugar, Dijon mustard, and Worcestershire sauce. Set aside.
03 - In a large bowl, combine ground turkey, breadcrumbs, milk, egg, onion, garlic, parsley, thyme, salt, and pepper. Mix until just combined—do not overmix.
04 - Shape the turkey mixture into a loaf (about 8x4 inches) on the prepared baking sheet, or press into a loaf pan.
05 - Spread half of the glaze evenly over the top of the meatloaf.
06 - Bake for 35 minutes.
07 - Meanwhile, toss green beans with olive oil, salt, and black pepper.
08 - After 35 minutes, remove meatloaf from oven, spread remaining glaze on top, and place green beans around the meatloaf on the sheet (or use a separate pan).
09 - Return to oven and bake for an additional 20 minutes, or until the meatloaf reaches an internal temperature of 165°F and green beans are crisp-tender.
10 - Let meatloaf rest for 5 minutes before slicing. Serve with green beans and lemon wedges.
# Expert Advice:
01 -
- The glaze caramelizes into this sticky sweet and tangy coating that makes people forget they are eating turkey
- Everything cooks on one sheet pan so cleanup is absurdly minimal
02 -
- Overmixing the turkey makes the texture tough and rubbery, so mix until just barely combined
- The instant read thermometer is your best friend here because nobody wants dry meatloaf
03 -
- Letting the meatloaf rest before slicing is nonnegotiable or all those juices run everywhere
- Use a light hand when shaping, packing it too tightly makes dense, tough slices