Weeknight Turkey Meatloaf with Tomato Glaze
In short: A tender turkey meatloaf packed with grated carrot, onion and herbs, brushed with a sweet-sharp tomato glaze. Slices well, hot or cold. It takes about 1 h 20 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h
- Resting
- 10 min
- Total
- 1 h 20 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 310 kcal
Meatloaf is a practical family dinner: it feeds a crowd cheaply, reheats well and makes excellent sandwiches the next day. Turkey needs extra help to stay moist, so this version adds grated carrot and onion, soaks the breadcrumbs in milk and keeps the mixture loose. A glaze of ketchup, vinegar and brown sugar caramelizes on top. Shape it free-form on a tray so the edges brown, or bake it in a loaf pan for neat slices.
Instructions
- Heat the oven to 180°C (350°F). Line a baking tray with baking paper, or lightly oil a 23 x 13 cm (9 x 5 inch) loaf pan.
- Mix the breadcrumbs and milk in a large bowl and let them soak for 5 minutes.
- Add the turkey, onion, carrot, garlic, eggs, parsley, Worcestershire sauce, thyme, paprika, salt and pepper. Mix gently with your hands until just combined.
- Shape into a loaf about 22 x 11 cm (9 x 4 1/2 inches) on the tray, or press into the loaf pan.
- Stir the glaze ingredients together and spread half of it over the top.
- Bake for 40 minutes. Brush with the remaining glaze and bake for 15 to 20 minutes more, until the center reads 74°C (165°F).
- Rest for 10 minutes before slicing so it holds together.
Tips
- Grate the onion and carrot on the fine side of the grater so they disappear into the meat, adding moisture and sweetness without chunks.
- Dark-meat ground turkey, or a mix of turkey and pork, makes an even juicier loaf. Cold leftover slices make good sandwiches.
Questions and answers
Can I freeze turkey meatloaf?
Yes. Freeze cooked slices, wrapped, for up to 3 months. Thaw overnight and reheat covered at 170°C (325°F) for 15 minutes.
How do I keep turkey meatloaf from drying out?
Do not overmix, keep the mixture moist with grated vegetables and soaked breadcrumbs, and take the loaf out as soon as it reaches 74°C (165°F).
Can I make the meatloaf ahead of time?
Yes. Shape it up to a day ahead and keep it covered in the fridge. Bake for 5 minutes longer.
How long does it take to make Weeknight Turkey Meatloaf with Tomato Glaze?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Weeknight Turkey Meatloaf with Tomato Glaze?
About 310 kcal per serving, with 28 g of protein, 18 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 18 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
