Turkey Meatloaf with BBQ Glaze

Old school comfort food made wholesome with lean ground turkey. This method creates a moist and juicy Turkey Meatloaf with a flavorful BBQ Glaze. Leftovers reheat beautifully making it a great choice for meal prep!

There are some tricks to transforming low calorie, lean ground turkey into a moist and tender meatloaf. And, friends, this recipe does just that. If you are a ground turkey skeptic, I’m certain this tasty Turkey Meatloaf with a simple but delicious BBQ glaze will remove any doubts you may have.

This recipe yields a generous sized meatloaf but the leftovers are one of the things I love most about this recipe! There are times I’ve made it just to refrigerate it to slice up later for some of the tastiest meatloaf sandwiches we’ve ever had.

Turkey Meatloaf Ingredients

• For the juiciest result, use 93% lean ground turkey. For an even leaner, lower calorie meal you can substitute 99% lean ground turkey breast (used for the meatloaf pictured in this post).
• I prefer plain panko bread crumbs as the binder but you can substitute whole wheat or gluten free breadcrumbs if needed. Almond flour can be used for a lower carb, grain free meatloaf.
• Not all BBQ sauces are created equal. Read the label and choose one that is lower in sugar.
• One of the best tips I’ve learned to enhance the flavor and texture of lean ground turkey is to add chopped cremini mushrooms. They are very “meaty” and act like little flavor sponges, soaking up the seasoning. I’ve been doing this for decades with my beloved Turkey Burgers.

Step by Step Instructions

• Sauté the onions in olive oil for 5 to 6 minutes, seasoning with a little kosher salt and pepper.
• Add the mushrooms and continue to cook until the mushrooms have softened and released their liquid.
• Remove the skillet from the heat and allow the mixture to cool slightly.

• In a large mixing bowl, lightly whisk the eggs and add the ground turkey, bread crumbs, BBQ sauce, Worcestershire sauce, thyme, smoked paprika, and granulated garlic or garlic powder. Add the slightly cooled onion and mushroom mixture.
• Mix until all the ingredients are well incorporated but avoid overworking the mixture.

• Line a 13- x 9-inch baking dish or a rimmed baking sheet with heavy duty foil and coat the foil with nonstick cooking spray. The foil will be very useful when you transfer the cooked meatloaf out of the baking dish but if you prefer, you can skip the foil and coat the baking dish generously with the nonstick cooking spray.
• Pour the meatloaf mixture in the prepared baking dish and shape it into an oval, football shaped loaf.
• Bake the meatloaf at 350 degrees F for 30 minutes.
• While the meatloaf is baking mix up the simple glaze by combining ketchup, BBQ sauce, and Dijon mustard in a small bowl.

• After the initial 30 minute baking time, spoon the glaze over the meatloaf.
• Return the glazed meatloaf to the oven for an additional 25 to 30 minutes, or until the internal temperature is 165 degrees F when checked with an instant read thermometer.
• Remove it from the oven and allow it to rest for 5 to 10 minutes before slicing.

• Use the edges of the foil to lift and transfer the meatloaf to a cutting board, scooting it off the foil and on to the cutting board with a spatula.
• Slice it up!

Servings

You can see from the image above that this good-sized meatloaf yields at least 8 or more slices. You can scale the recipe down if this is more than you need but I highly recommend making it as written since the leftovers are so good.

Make-Ahead Instructions

Mix the meatloaf together and after forming it into an oval shape, cover the uncooked loaf with plastic wrap and refrigerate it for up to 24 hours before baking. When ready to bake, allow the meatloaf to rest on the kitchen counter for about 30 minutes to take the chill off before baking.

Storing and Freezing Meatloaf

Cover and refrigerate any leftovers within two hours for up to two days. You can freeze the meatloaf, if desired, in either the uncooked or cooked form.

Freezing Uncooked Meatloaf

You want to be sure you are starting with ground turkey that has not been previously frozen as thawed meats are not at their best quality if refrozen.

After forming your meatloaf into an oval shape, wrap the uncooked meatloaf well with freezer-safe plastic wrap or wax paper and then in heavy duty foil, label it with the date and transfer it to the freezer. Frozen, uncooked meatloaf will keep well in your freezer for up to 3 to 4 months.

To cook an uncooked frozen meatloaf, allow it to thaw safely and completely in the refrigerator for about 24 hours and then follow the baking directions as written.

Freezing Cooked Meatloaf

Slice the meatloaf and portion it out into servings. Wrap and label the portions as directed above. Although frozen cooked meatloaf will stay safe for up to 6 months, I recommend using it within 3 to 4 months for the best quality.

When you’re ready to serve it, transfer the package to the refrigerator to thaw for 24 hours. Reheat slices in the microwave or in a skillet over medium-low heat.

Looking for more delicious ways to use lean ground turkey? Give my Turkey Tacos a try – a great way to lighten up taco night! Meatloaf fans should also check out my Turkey Couscous Meatloaf.