Description
This Succulent Herb-Infused Baked Turkey Meatloaf is a flavorful, wholesome dish made with ground turkey, fresh herbs, and a savory glaze. Perfectly baked to juicy perfection, it combines fresh parsley, thyme, and oregano with a smoky paprika punch, topped with a tangy ketchup and brown sugar glaze for a delicious family-friendly meal.
Ingredients
Scale
Meatloaf Mixture
- 1 pound ground turkey
- 1 cup breadcrumbs (preferably whole wheat)
- 1/2 cup onion, finely chopped
- 1/2 cup bell pepper, finely chopped (red or green)
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/4 cup milk (dairy or non-dairy)
Savory Glaze
- 1/3 cup ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking, ensuring easy removal after baking.
- Mix the meatloaf ingredients: In a large mixing bowl, combine the ground turkey, breadcrumbs, finely chopped onion, bell pepper, garlic, egg, parsley, thyme, oregano, salt, black pepper, smoked paprika, and milk. Mix thoroughly until all ingredients are fully incorporated for an even flavor and texture.
- Shape the meatloaf: Transfer the mixture to the prepared loaf pan, shaping it into a loaf with a smooth and even top to promote uniform cooking.
- Make the glaze: In a small bowl, whisk together ketchup, brown sugar, Worcestershire sauce, and apple cider vinegar until smooth and well combined for a sweet and tangy topping.
- Apply first glaze layer: Spread half of the glaze evenly over the top of the meatloaf using a spatula to ensure it caramelizes beautifully during baking.
- Bake the meatloaf: Place the meatloaf in the preheated oven and bake for 45 minutes to start cooking through and developing a crust.
- Apply second glaze layer: After 45 minutes, remove the meatloaf from the oven and spread the remaining glaze over the top. Return it to the oven for an additional 15-20 minutes, or until the internal temperature reaches 165°F (74°C), ensuring it is safe and perfectly cooked.
- Rest the meatloaf: Remove the meatloaf from the oven and let it rest for 10 minutes to allow juices to redistribute, keeping the meatloaf moist and tender when sliced.
- Serve and garnish: Slice the meatloaf and serve warm, garnished with a sprinkle of fresh parsley for a fresh herbaceous finish.
Notes
- Use whole wheat breadcrumbs for added fiber and nutrition.
- Ground turkey breast is leaner and preferred for a healthier meatloaf.
- Feel free to substitute brown sugar in the glaze with honey or maple syrup for a natural sweetener.
- Ensure the internal temperature reaches 165°F to guarantee safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Microwave or reheat slices in a skillet for convenient next-day meals.
