Turkey Meatloaf with Tomato Glaze (Printable)
Moist turkey loaf with tangy tomato glaze and crisp green beans makes a wholesome, comforting meal.
# What You'll Need:
→ Turkey Meatloaf
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk or unsweetened plant milk
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup grated carrot
08 - 2 tbsp fresh parsley, chopped or 1 tbsp dried parsley
09 - 1 tsp dried thyme
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1 tbsp olive oil
→ Tomato Glaze
13 - 1/3 cup ketchup
14 - 1 tbsp tomato paste
15 - 1 tbsp brown sugar
16 - 1 tsp Dijon mustard
17 - 1 tsp Worcestershire sauce
→ Green Beans
18 - 12 oz fresh green beans, trimmed
19 - 1 tbsp olive oil
20 - 1 clove garlic, minced
21 - Salt and pepper, to taste
22 - Optional: 1 tbsp sliced almonds or lemon zest
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine ground turkey, breadcrumbs, milk, egg, onion, garlic, grated carrot, parsley, thyme, salt, pepper, and olive oil. Mix until just combined, avoiding overmixing.
03 - Form the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
04 - In a small bowl, whisk together ketchup, tomato paste, brown sugar, Dijon mustard, and Worcestershire sauce. Spread half of the glaze evenly over the meatloaf.
05 - Bake for 35 minutes. Remove from oven and spread remaining glaze over the top.
06 - Return to oven and bake an additional 15 minutes, or until the internal temperature reaches 165°F.
07 - Bring a large pot of salted water to a boil. Add green beans and cook 2 to 3 minutes until bright green and just tender. Drain and immediately transfer to ice water to halt cooking.
08 - Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds. Add drained green beans, season with salt and pepper, and cook for 2 minutes until heated through. Add almonds or lemon zest if desired.
09 - Allow the meatloaf to rest for 10 minutes before slicing. Serve alongside the prepared green beans.
# Expert Advice:
01 -
- It's genuinely moist and flavorful without being heavy, which makes it feel less guilty and more satisfying.
- The glaze comes together in under a minute but tastes like you fussed over it.
- Leftovers transform into the best sandwiches, so you're basically getting two meals.
02 -
- Don't skip the rest time; it's the difference between a meatloaf that holds together and one that crumbles apart on the plate.
- Ice water for the green beans is non-negotiable if you want them to stay crisp—it stops the cooking instantly and locks in the color.
- Mix with your hands, not a spoon or mixer, so you can feel when you've combined everything without overdoing it.
03 -
- Let your ingredients come to room temperature before mixing so everything blends smoothly and the egg incorporates evenly.
- If the glaze looks like it's browning too fast, tent the meatloaf loosely with foil for the last 10 minutes and remove it to finish.