I’m finally sharing my meatloaf recipe. It is the best turkey meatloaf and got me through college and grad school. This recipe came together in my college kitchen senior year with friends. We loosely followed one from Epicurious and then started adding in random ingredients to get this recipe. I forgot how good it was until my Mom requested that I make it for family dinner. 

Not only does it taste great but it has a bunch of hidden veggies and is more nutritious than your typical meatloaf. It comes out great every time, and I’m going to say it – it’s a moist one. Hope you enjoy it as much as we do!

Best Turkey Meatloaf

Ingredients

  • 1 large sweet onion, diced
  • 2-3 garlic cloves, minced 
  • 1 tablespoon olive oil
  • 3-5 medium carrots, diced thinly (about ⅛-inch)
  • ¾ pound bella mushrooms, washed well and very finely chopped 
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1½ teaspoon Worcestershire sauce
  • ¼ cup plus 1 tablespoon ketchup
  • 1 tablespoon maple syrup (I use this when I have unsweetened ketchup; use your discernment if you’re using sweetened ketchup)
  • ¼ cup finely chopped fresh parsley
  • Fresh breadcrumbs from 2 slices of bread (I used sourdough cubes)
  • ⅓ cup milk (I use 2%; you can substitute anything, even non-dairy)
  • 1 whole large egg
  • 1¼ pound ground turkey (mix)
  • Optional extra veggie: a few handfuls of spinach into the sauteed veggies last minute. Slightly wilted works. 
  • Optional but amazing: 1-2 tablespoons sriracha 

Directions

  • Preheat oven to 400
  • Saute onion and garlic in olive oil on the stovetop until soft. Add carrot and cook, stirring, until softened; then add mushrooms, salt and pepper, and cook until there is no liquid from the mushrooms.  
  • Add Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
  • Stir together bread crumbs and milk in a bowl and let it soak for 5 minutes. Stir in egg, then add to vegetables. 
  • Add turkey to the veggie mixture and mix well with a fork or your hands. (I fork it.)
  • Grease a pan and add the final mixture to your pan (a 9×5 inch or 13×9 inch metal baking pan for a thinner option, my preference) and brush meatloaf evenly with remaining ketchup, maple syrup and sriracha. If you want a thinner topping you can mix in a little apple cider vinegar. Bake in the middle of the oven until thermometer inserted into meatloaf registers 170°F (50 to 55 minutes).
  • Wait at least 5 minutes before you dive in!

I like to serve it as the main protein option with a side of veggies or on a sandwich with fries.