Turkey Meatloaf with Tomato Glaze (Printable View)
Juicy turkey loaf with tangy glaze and fresh green beans for a comforting meal.
# Ingredient List:
→ Turkey Meatloaf
01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/4 cup milk or unsweetened plant milk
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup grated carrot
08 - 2 tablespoons fresh parsley, chopped or 1 tablespoon dried parsley
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1 tablespoon olive oil
→ Tomato Glaze
13 - 1/3 cup ketchup
14 - 1 tablespoon tomato paste
15 - 1 tablespoon brown sugar
16 - 1 teaspoon Dijon mustard
17 - 1 teaspoon Worcestershire sauce
→ Green Beans
18 - 12 ounces fresh green beans, trimmed
19 - 1 tablespoon olive oil
20 - 1 clove garlic, minced
21 - Salt and pepper, to taste
22 - Optional: 1 tablespoon sliced almonds or lemon zest
# How to Make It:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, mix ground turkey, breadcrumbs, milk, egg, onion, garlic, grated carrot, parsley, thyme, salt, pepper, and olive oil until just combined without overmixing.
03 - Form the mixture into a loaf on the prepared baking sheet or press it into the loaf pan.
04 - Whisk ketchup, tomato paste, brown sugar, Dijon mustard, and Worcestershire sauce in a small bowl. Spread half of the glaze evenly over the meatloaf.
05 - Bake for 35 minutes, then spread the remaining glaze on top. Continue baking for 15 minutes more, or until the internal temperature reaches 165°F.
06 - While the meatloaf bakes, bring salted water to a boil. Blanch green beans for 2–3 minutes until bright green and tender. Drain and transfer immediately to ice water to halt cooking.
07 - Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, add drained green beans, season with salt and pepper, and cook for 2 minutes until warmed through. Optionally, add sliced almonds or lemon zest.
08 - Allow the meatloaf to rest for 10 minutes before slicing. Serve with the prepared green beans.
# Expert Suggestions:
01 -
- Ground turkey keeps it lean without sacrificing the comfort factor that makes meatloaf so satisfying.
- The tangy-sweet glaze caramelizes as it bakes, creating a crust that tastes far more complicated than it actually is.
- Everything finishes in just over an hour, making this a genuine weeknight dinner, not a weekend project.
02 -
- Do not skip the resting time after baking; those 10 minutes make the difference between a meatloaf that stays together and one that falls apart when you slice it.
- Green beans cook faster than you think, so set a timer and don't walk away; that ice bath is what keeps them from turning to mush.
03 -
- Use a meat thermometer to avoid overbaking; 165°F is the target, and even a few degrees more will dry out the turkey.
- If your glaze seems too thick before spreading, whisk in a teaspoon of water or vinegar to loosen it slightly so it spreads smoothly and bakes into a shine.