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This Healthy Ground Turkey Meatloaf is easy to make, packed with flavor, and comes out tender and juicy every time! Made with lean ground turkey, sautéed onions, fennel, garlic, and a few simple ingredients, it’s a delicious family-friendly dinner. Serve it with mashed potatoes and your favorite veggies for a complete meal.
Meatloaf is one of those easy dinners that goes with just about any side dish. I love making this version with ground turkey because it’s a little lighter than traditional beef meatloaf but still has lots of flavor. The sautéed onions, fennel, and garlic make such a difference, and the ketchup on top adds a nice finishing touch. It’s also a great recipe to make ahead when you know you’ll have a busy week.
Serve it with some healthy mashed potatoes, cornbread stuffing, and some parmesan-baked asparagus.
Recipe Overview
Key Ingredients
Here’s what you’ll need to make this turkey meatloaf. The full measurements are in the recipe card below.
- Ground turkey: I use 92% lean ground turkey. It has enough fat to help keep the meatloaf moist and tender.
- Onion and fennel: Sautéing these vegetables first softens them and brings out their natural sweetness.
- Garlic: Fresh garlic adds the best flavor.
- Eggs and panko breadcrumbs: Help hold the meatloaf together so it doesn’t fall apart when sliced.
- Ketchup: Adds moisture and a little sweetness. You can also spread some over the top before baking.
- Yellow mustard and Worcestershire sauce: Add a tangy, savory flavor.
How To Make Turkey Meatloaf
Preheat the oven to 375°F and line a loaf pan with parchment paper.
Heat the olive oil in a nonstick skillet over medium heat. Add the diced onion and fennel and sauté until softened, about 5 to 7 minutes. Add the garlic and cook for another 30 seconds.
Remove the vegetables from the heat and let them cool slightly. In a large mixing bowl, combine the ground turkey, eggs, panko breadcrumbs, ketchup, mustard, Worcestershire sauce, salt, and pepper.
Add the cooled vegetables and gently mix until everything is combined. Avoid overmixing, which can make the meatloaf dense.
Transfer the mixture to the prepared loaf pan and gently press it into an even layer. Spread a little extra ketchup over the top, if desired.
Bake for 50 to 55 minutes, or until the internal temperature reaches 165°F in the center. Let the meatloaf rest for 10 minutes before slicing and serving.
My Tips
- Use 92% lean ground turkey: I recommend this over extra-lean turkey because the little bit of fat helps keep the meatloaf moist.
- Cook the vegetables first: Sautéing the onion and fennel softens them and brings out their flavor.
- Don’t overmix: Mix everything just until combined. Overworking the meat can make your meatloaf tough.
- Use a meat thermometer: Ground turkey needs to reach an internal temperature of 165°F to be safely cooked.
- Let it rest before slicing: Give the meatloaf about 10 minutes to rest so it holds together better.
What To Serve With Turkey Meatloaf
- Easy Homemade Dinner Rolls
- Homemade Jalapeno Cornbread
- Healthy Mashed Sweet Potatoes
- Green Bean and Tomato Salad
- Cheesecake Stuffed Strawberries
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Pin ItCommon questions
Yes! Replace the panko breadcrumbs with gluten-free breadcrumbs. Make sure your Worcestershire sauce and other packaged ingredients are gluten-free, too.
No, but eggs are used in the meatloaf recipe to bind it so it won’t crumble or fall apart.
Use ground turkey that isn’t too lean, add moisture-rich ingredients like sautéed onions, and avoid overcooking. I recommend using 92% lean ground turkey and checking the internal temperature with a meat thermometer.
Ground turkey meatloaf should reach an internal temperature of 165°F. Insert a meat thermometer into the center of the loaf to check.
Yes. You can prepare the meatloaf mixture, cover it tightly, and refrigerate it for up to 24 hours before baking. Keep it refrigerated until you’re ready to cook it.
Storage and Reheating
- Refrigerator: Store leftover meatloaf in an airtight container for up to 3 to 4 days.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months.
- Reheating: Warm the meatloaf in a covered baking dish at 325°F until heated through. Add a splash of broth to help prevent it from drying out.
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Healthy Ground Turkey Meatloaf
Ingredients
- 1 tablespoon olive oil
- 1 large white onion, finely diced
- 1 large fennel bulb, finely diced
- 2 garlic cloves, pressed
- 1 ¼ pound ground turkey, 92% lean
- 2 large eggs
- 1 cup panko bread crumbs
- 1/4 cup ketchup, plus extra to garnish
- 1/4 cup yellow mustard
- 1 tablespoon Worcestershire sauce
- kosher salt and ground pepper, to taste
Instructions
- Heat the oil in a non-stick skillet over medium heat and sauté the onions and fennel until soft. Add garlic and sauté for 30 more seconds.
- Meanwhile, in a large mixing bowl, add the ground meat and the remaining ingredients.
- Preheat the oven to 375F and line a loaf pan with parchment paper.
- Once the veggies are soft, allow them to cook for a bit, then transfer them to the bowl with the meat. Mix until very well combined.
- Transfer the meat mixture into the prepared loaf pan and gently press it into the corners and into the loaf shape.
- Spread extra ketchup on top, if desired.
- Bake for 50-55 minutes, or until the inside temperature reads 165F.
Notes
- Serving size: 1 slice
- Ground turkey: Use 92% lean ground turkey for the best balance of flavor and moisture.
- Vegetables: Let the sautéed onion and fennel cool slightly before adding them to the meat mixture.
- Breadcrumbs: Regular or gluten-free breadcrumbs can be used instead of panko.
- Don’t overmix: Gently combine the ingredients to keep the meatloaf tender.
- Doneness: Cook until the center reaches 165°F.
- Resting: Allow the meatloaf to rest for 10 minutes before slicing.
- Storage: Refrigerate leftovers for up to 3 to 4 days or freeze for up to 3 months.
- Serving size: 1/6 of the meatloaf.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
