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Close overhead shot of a plate of turkey meatloaf with mashed potatoes and green beans
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5 from 2 votes

Turkey Meatloaf

This moist and healthy Turkey Meatloaf is an easy dinner that the whole family will love! Made with Stovetop stuffing, the recipe is packed full of flavor!
Course Dinner
Cuisine American
Keyword ground turkey recipe, turkey meatloaf, turkey meatloaf recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time for Onions 10 minutes
Total Time 1 hour 30 minutes
Servings 6 - 8 people
Calories 230.8kcal
Author Blair Lonergan


  • 1 large sweet onion, finely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
  • 3 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 1 teaspoon tomato paste
  • 2 ½ lbs. ground turkey breast
  • ¾ cup dry Stovetop stuffing mix
  • 2 eggs
  • 1/3 cup ketchup


  • Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment or spray with cooking spray.
  • In a medium skillet over medium-low heat, cook the onions, olive oil, salt, pepper and thyme until translucent (about 10 minutes). Add Worcestershire sauce, chicken broth, and tomato paste. Mix well, and cool to room temperature.
  • In a large bowl, gently combine ground turkey, dry stuffing mix, eggs and onion mixture. Shape into a rectangular loaf on prepared baking sheet. Spread ketchup over top.
  • Bake for 60-70 minutes, or until the internal temperature of the meatloaf reaches 160 degrees. Tip: to prevent the top from cracking, place a pan of hot water in the oven under the meatloaf.
  • Slice and serve!


  • Since this recipe only calls for 1 teaspoon of tomato paste, look for a tube of the paste (rather than a can), so that you can easily save the extra tomato paste in your refrigerator for another use.
  • I use turkey flavored Stovetop Stuffing, but you can substitute with any flavor that you prefer. Remember -- you do NOT need to prepare the stuffing as directed on the package. You are only using the dry mix as a more flavorful swap for breadcrumbs.
  • Line your baking sheet with parchment paper so that it's easy to remove your meatloaf from the pan.
  • Try this same recipe but swap out the turkey breast for extra lean ground beef. It will still be healthy, but it will have the traditional meatloaf flavor.
  • Place a pan of water under the meatloaf in the oven to prevent the meatloaf from cracking on top.
  • Prep Ahead! You can assemble the meatloaf in advance and keep it covered in the refrigerator overnight. Before baking, allow the meatloaf to sit on the counter at room temperature for at least 1 hour.
  • Can you freeze turkey meatloaf? Yes! You can freeze the meatloaf before or after cooking! Wrap cooked meatloaf tightly and store in the freezer for up to 3 months. Wrapped properly, the cooked meatloaf will stay fresh in the refrigerator for at least 2-3 days.
  • How to reheat turkey meatloaf: Thaw meatloaf in the refrigerator overnight. Place individual slices on a microwave-safe plate and warm in the microwave (covered) just until heated through. To reheat meatloaf in the oven, preheat oven to 250 degrees F. Place meatloaf in a dish and cover with foil. Bake for 20-25 minutes, or just until heated through.
  • Have leftovers? A cold meatloaf sandwich is delicious!
  • Turn this recipe into Turkey Meatloaf Muffins! Simply divide the turkey mixture evenly among muffin cups in a standard size muffin tin. Bake at 400 degrees F for 20-25 minutes, or until meatloaf muffins reach an internal temperature of 160 degrees F.
  • Recipe adapted from The Barefoot Contessa


Serving: 1/8 of the meatloaf | Calories: 230.8kcal | Carbohydrates: 11g | Protein: 35.1g | Fat: 5g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.7g | Cholesterol: 115.3mg | Sodium: 604.1mg | Potassium: 55mg | Fiber: 0.6g | Sugar: 2.3g