Ground Turkey Meatloaf

5 from 2 votes

A tender, savory ground turkey meatloaf that skips the breadcrumbs in favor of dry stuffing mix, so the seasoning is built right in. A sautéed onion mixture stirred through the meat is what keeps every slice moist!

Course Dinner

Cuisine American

Keyword ground turkey meatloaf, ground turkey recipe, turkey meatloaf, turkey meatloaf recipe

Prep Time 15

Cook Time 1 5

Cooling Time for Onions 10

Total Time 1 30

Servings people

Calories 410kcal

Author Blair Lonergan

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.

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