Ground turkey meatloaf has a reputation for turning out dry, and a sautéed onion mixture stirred right into the meat is what fixes that here. Dry stuffing mix stands in for breadcrumbs, so the seasoning’s built in. It slices clean, it reheats well, and it is an easy weeknight dinner!
More meatloaf recipes to try:
Before You Get Started
Turkey is leaner than beef, so a few small things make the difference between a tender loaf and a dry one. Keep these three in mind and the rest is easy.
- Cool the onion mixture first. Warm liquid starts to cook the eggs before the loaf ever hits the oven. Ten minutes on the counter is plenty.
- Mix until just combined. Overworking ground turkey makes the loaf dense and rubbery. Stop as soon as the stuffing mix disappears into the meat.
- Bake to 160°F. Lean turkey dries out fast past that point, so check the center with an instant-read thermometer rather than watching the clock.
How to Make Ground Turkey Meatloaf
Years ago I wanted a lighter version of the beef meatloaf my boys always asked for, and Ina Garten’s turkey meatloaf gave me the starting point. A few changes later, this is the version we make now!
Step 1: Make the Onion Mixture
Cook the chopped onion in olive oil over medium-low heat with the salt, pepper, and thyme until it turns soft and translucent, about 10 minutes.
Stir in the Worcestershire sauce, chicken broth, and tomato paste, then set the skillet aside to cool to room temperature.
This is the whole reason the meatloaf stays moist. You are building a seasoned, liquid base that gets distributed through the meat instead of relying on fat to do the work.
⇢ Buy tomato paste in a tube: The recipe only calls for a teaspoon, and a tube keeps in the fridge instead of leaving you with most of an open can. If you do use a can, spread the leftovers flat in a freezer bag and break off pieces as you need them.
Step 2: Mix the Meatloaf
In a large bowl, gently combine the ground turkey, dry stuffing mix, eggs, and the cooled onion mixture. Use your hands or a fork and stop as soon as everything is evenly distributed.
The dry stuffing mix is doing double duty. It binds the loaf the way breadcrumbs would, and it brings its own herbs and seasoning, which is why this recipe needs so little else.
Try it another way
If you like what the stuffing mix does here, my Turkey and Stuffing Casserole uses similar flavors in a different way.
⇢ Do not cook the stuffing mix: Add it straight from the box, dry. There is no separate seasoning packet in Stove Top to hold back.
⇢ 93% lean is the sweet spot: Ground turkey breast works too and stays tender thanks to the onion mixture, but 93% is a little more forgiving.
⇢ This makes a big loaf: Two and a half pounds feeds a crowd with leftovers. Halve everything for a smaller family and start checking the temperature around 40 minutes.
Step 3: Shape and Glaze
Shape the mixture into a rectangular loaf on a parchment-lined rimmed baking sheet, then spread the ketchup over the top. Baking free-form on a sheet pan instead of in a loaf pan gives you more surface for the glaze to caramelize.
If shaping is the part that trips you up, wrap the mixture in plastic wrap, form it into a loaf, and chill it until firm. You can also pack it into a greased loaf pan and turn it out onto the baking sheet.
⇢ Upgrade the glaze if you like: Stir a tablespoon of brown sugar and a teaspoon of Dijon into the ketchup, or swap the ketchup for barbecue sauce entirely.
Step 4: Bake Until It Hits 160°F
Bake uncovered at 350°F for 60 to 70 minutes. There is no need to tent it with foil at any point. The loaf is done when an instant-read thermometer in the thickest part registers 160°F.
Slide a pan of hot water underneath. Set it on the rack below the meatloaf. The steam keeps the top from cracking as it bakes.
Step 5: Rest, Then Slice
Let the meatloaf rest for at least 10 minutes before cutting. This matters more with turkey than with beef. Slicing straight out of the oven is the most common reason a loaf falls apart on the cutting board.
Optional: Make It in a Muffin Tin
For faster cooking and built-in portions, divide the mixture among the cups of a standard muffin tin. Bake at 400°F for 20 to 25 minutes, until the centers reach 160°F.
It is a good trick for lunches, and my Muffin Tin Meatloaf walks through the beef version the same way.
Even More Meatloaf to Try:
What to Serve with Turkey Meatloaf
Meatloaf asks for the classics, and since the loaf takes about an hour in the oven, you have time to get a side or two going alongside it. Mashed potatoes are the pairing most people are after, and a green vegetable rounds out the plate. Add bread if you are feeding a hungry table.
Storage, Freezing, and Reheating
To make ahead: Assemble the loaf, cover it, and refrigerate overnight. Let it sit on the counter for about an hour before baking so it comes closer to room temperature.
To store: Wrapped well, cooked meatloaf keeps in an airtight container in the refrigerator for 2 to 3 days. A cold meatloaf sandwich on soft white bread the next day is arguably the best part of making a loaf this size.
To freeze: Freeze it either before or after baking. Wrap cooked meatloaf tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat: For slices, cover and microwave just until warmed through. For a larger portion, place it in a baking dish, cover with foil, and heat at 250°F for 20 to 25 minutes.
Frequently Asked Questions
Why did my turkey meatloaf fall apart?
Usually one of three things. The eggs and stuffing mix are what hold the loaf together, so make sure both went in and that the mixture looked evenly moist before shaping. Over-mixing can also break down the structure. Most often, though, it is slicing too soon. Give the loaf a full 10 minutes to rest and it will hold its shape.
Do I need to cook the stuffing mix first?
No. Add it dry, straight from the box. You are using it as a seasoned stand-in for breadcrumbs, not making stuffing, so skip the package directions entirely.
Can I use breadcrumbs or oats instead of stuffing mix?
Yes, though you will need to make up the difference in seasoning. Dry stuffing mix comes with herbs and salt already in it. If you swap in plain breadcrumbs, panko, or old-fashioned oats, add about a teaspoon of Italian seasoning plus onion and garlic powder. Herb-seasoned breadcrumbs are the closest one-for-one swap.
Can I bake this in two smaller loaves instead of one?
You can, and it is a good option if you want to freeze half. Divide the mixture into two loaves and start checking the temperature around 45 minutes. The bake time is not cut in half, since a smaller loaf is thinner but still needs to reach 160°F in the center.
More Easy Ground Turkey Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Ground Turkey Meatloaf
Ingredients
- 1 large sweet onion, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- 3 tablespoons Worcestershire sauce
- ⅓ cup chicken broth
- 1 teaspoon tomato paste
- 2 ½ lbs. ground turkey
- ¾ cup dry Stove Top stuffing mix
- 2 large eggs
- ⅓ cup ketchup
Instructions
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or spray it with nonstick cooking spray.
- In a medium skillet over medium-low heat, cook the onion, olive oil, salt, pepper, and thyme until the onion is translucent, about 10 minutes. Stir in the Worcestershire sauce, chicken broth, and tomato paste. Mix well and cool to room temperature.
- In a large bowl, gently combine the ground turkey, dry stuffing mix, eggs, and cooled onion mixture. Mix only until evenly combined.
- Shape into a rectangular loaf on the prepared baking sheet. Spread the ketchup evenly over the top.
- Bake uncovered for 60 to 70 minutes, until an instant-read thermometer inserted into the center registers 160°F. To keep the top from cracking, set a pan of hot water on the oven rack below the meatloaf.
- Let the meatloaf rest for at least 10 minutes before slicing and serving.
Notes
- Cool the onion mixture before adding the eggs. Warm liquid will begin to cook them, which changes the texture of the finished loaf.
- Mix gently and stop early. Overworking ground turkey makes the meatloaf dense.
- Use 93% lean ground turkey for the most forgiving result. Ground turkey breast also works and stays tender thanks to the onion mixture.
- Add the stuffing mix dry. Do not prepare it according to the package directions. There is no separate seasoning packet to hold back.
- Bake to 160°F, not by time alone. Lean turkey dries out quickly past that point.
- Rest before slicing. Ten minutes is the difference between clean slices and a loaf that crumbles.
- For a smaller batch, halve the recipe and start checking the temperature around 40 minutes.
- For muffin tin meatloaf, divide the mixture among standard muffin cups and bake at 400°F for 20 to 25 minutes, until the centers reach 160°F.
- Glaze variations: stir brown sugar and Dijon mustard into the ketchup, or use barbecue sauce instead.
- To store: refrigerate up to 3 days, or freeze up to 3 months before or after baking.
Nutrition
Originally published in October, 2019, this post was updated in October, 2026.
What percent ground turkey do you use?
Hi, Terri! The recipe specifies ground turkey breast, which is usually 99% lean. I like that it’s not greasy, but it stays moist thanks to the onions and other ingredients that are added. You can really substitute with any ground turkey that you prefer, though. 🙂
Excellent recipe! I made several mistakes because I was impatient. I had just read the ingredients and started without reading the directions. I threw everything in a bowl, then read that I should have sautéed the onion through tomato paste. It was too late as the eggs were already added in the bowl. Then I saw that I needed 2.5 lbs of ground turkey breast when I only had 1 lb. Luckily, I hadn’t added the chicken broth yet so I completely omitted it. I didn’t have stove top so I diced up some rye bread and toasted it as a substitution. I also ran out of ketchup so I took some tomato paste and mixed it with some distilled white vinegar, garlic powder, onion powder, & some fresh chopped parsley, salt & pepper. I thought it was going to be a disaster but I cooked it up anyway because wasting food sucks. It was delicious!! My boyfriend loved it too and he took leftovers to work the next day. Thank you!
Hah! That’s amazing, Sarah! It sounds like you created your own new recipe, and I’m just so happy that it worked out and you both enjoyed it. Thanks for taking the time to come back here and leave a note!
Thanks to your comment I almost made the same mistake although i did sautee the onion mixture I would of had way to much because like you I only have a pound of turkey
I didn’t sauté the veggies before hand (laziness), used 1 1/2 onions and the entire box of stuffing – not because I thought the recipe needed modifications, I was just using up what I had. This is the best meatloaf I’ve ever had. I put it into 2 loaf pans and it made 2 meals. It’s absolutely delicious and will now be part of the regular rotation.
Awesome!! Thank you, Claire! 🙂
How long would you cook the meatloaf if you split the recipe into 2 smaller loaves?
It should be about the same! Of course, every oven is different. So, be sure to keep an eye on it. Hope this helps!
Do you include the seasoning packet from the stuffing that has the herbs? Aren’t there two packets in the box? One with the bread crumbs and another with the herbs? It’s been awhile since I’ve used it. Thank you.
Hi, Rhonda! There’s not a separate seasoning packet in the Stove Top mix (at least not the varieties that I’ve used). Just add the seasoned breadcrumbs and you should be good to go!