Turkey Meatloaf Tomato Glaze (Printable Version)
Moist turkey loaf with a tangy tomato glaze, seasoned with herbs and spices for family dinners.
# What You'll Need:
→ Meatloaf
01 - 1.5 lbs ground turkey
02 - 1 cup breadcrumbs
03 - 0.5 cup milk
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 large eggs, lightly beaten
07 - 0.25 cup fresh parsley, chopped
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
→ Tomato Glaze
12 - 0.5 cup ketchup
13 - 2 tablespoons tomato paste
14 - 1 tablespoon brown sugar
15 - 1 tablespoon apple cider vinegar
16 - 0.5 teaspoon smoked paprika
17 - Pinch of salt
# Method:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or grease a loaf pan.
02 - Combine breadcrumbs and milk in a large bowl; let sit for 2 minutes to soften.
03 - Add ground turkey, onion, garlic, eggs, parsley, Worcestershire sauce, thyme, salt, and pepper to the breadcrumb mixture. Gently combine without overmixing.
04 - Form the mixture into a loaf on the prepared baking sheet or press it into the loaf pan.
05 - Whisk together ketchup, tomato paste, brown sugar, apple cider vinegar, smoked paprika, and salt in a small bowl.
06 - Spread half of the glaze evenly over the meatloaf surface.
07 - Bake for 40 minutes, then remove from oven and spread remaining glaze on top.
08 - Return to oven and bake an additional 15 minutes or until internal temperature reaches 165°F.
09 - Allow meatloaf to rest for 10 minutes before slicing and serving.
# Chef's Tips:
01 -
- It comes together in under 20 minutes of actual work, leaving you time to set the table instead of stressing in the kitchen.
- The glaze caramelizes in the oven and gives you this restaurant-quality finish that tastes like you fussed way more than you did.
- Leftovers make incredible sandwiches the next day, and cold meatloaf slices are somehow even better than fresh.
02 -
- Don't overmix the meatloaf mixture or it becomes dense and rubbery—you're combining, not kneading, and there should be no visible streaks of color when you stop.
- Adding the glaze in two stages instead of all at once prevents it from burning on top while the inside finishes cooking, and it lets it caramelize twice.
- The 10-minute rest isn't optional—it's the difference between a crumbly slice and one that holds together beautifully.
03 -
- If you like heat, stir a pinch of cayenne into the glaze—it won't overpower, just adds a subtle warmth that complements the tangy tomato.
- Panko breadcrumbs give you a lighter texture than regular breadcrumbs, and some people swear by them for meatloaf that feels almost delicate.