Turkey Meatloaf with Glaze (Printable)
A juicy turkey loaf glazed sweetly, served with crisp-tender green beans for a balanced dinner.
# What You'll Need:
→ Turkey Meatloaf
01 - 1 1/2 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 1/2 cup gluten-free breadcrumbs
06 - 1/4 cup milk
07 - 2 tablespoons ketchup
08 - 1 tablespoon Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Glaze
12 - 1/3 cup ketchup
13 - 2 tablespoons brown sugar
14 - 1 tablespoon Dijon mustard
15 - 1 teaspoon apple cider vinegar
→ Green Beans
16 - 1 lb fresh green beans, trimmed
17 - 1 tablespoon olive oil
18 - Salt and pepper, to taste
19 - 1 clove garlic, minced (optional)
# How to Make It:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine ground turkey, onion, garlic, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, thyme, salt, and pepper. Mix gently until just combined.
03 - Shape mixture into a loaf on prepared pan. Whisk glaze ingredients together and spread half over the meatloaf.
04 - Bake meatloaf for 40 minutes.
05 - Remove from oven, spread remaining glaze over top and bake for an additional 15 minutes or until internal temperature reaches 165°F.
06 - Meanwhile, bring salted water to a boil. Add green beans and cook 3–4 minutes until bright green and crisp-tender. Drain and rinse under cold water.
07 - Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds if using. Add green beans and toss to coat. Season with salt and pepper.
08 - Let meatloaf rest for 10 minutes before slicing. Serve alongside green beans.
# Expert Advice:
01 -
- Ground turkey stays impossibly moist thanks to the egg and milk binder, so you actually get that juicy meatloaf texture without guilt.
- The glaze caramelizes just enough during baking to create a sticky, flavorful crust that makes you want seconds.
- The whole meal comes together in under ninety minutes, and those green beans cook while the meatloaf does the heavy lifting in the oven.
02 -
- A meat thermometer is not optional here—turkey meatloaf looks done long before it actually is, and 165°F is the safe internal temperature, no guessing.
- The glaze applied before baking sets into the surface and keeps the turkey moist, but the second layer added halfway through is what gets sticky and caramelized, so don't skip that step.
03 -
- Use a light touch when mixing the meatloaf—your hands are perfect for this, and they give you better control than a spoon over how much you're working the meat.
- If your glaze seems too thick, thin it with a teaspoon of water; it should spread smoothly but not run off the sides of the loaf.