Turkey Meatloaf

Total Time:
2 hr 10 min
15 min
10 min
1 hr 45 min

8 to 10 servings

  • 3 cups chopped yellow onions (2 large onions)
  • 2 tablespoons good olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
  • 1/3 cup Worcestershire sauce
  • 3/4 cup chicken stock
  • 1 1/2 teaspoons tomato paste
  • 5 pounds ground turkey breast
  • 1 1/2 cups plain dry bread crumbs
  • 3 extra-large eggs, beaten
  • 3/4 cup ketchup

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

View All

Pairs Well With

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
4.7 498
I love this recipe!!!  item not reviewed by moderator and published
Cut this recipe to 1/3. Very moist, very flavorful, and very easy. So delicious! Ina Garten is my go-to Food Network star for amazing meals.  item not reviewed by moderator and published
The recipe is very bland as written. Also very big. I cut down to a manageable 1 pound of ground turkey and cut all the other ingredients to 1/5, as well. But there was very little flavor. So next time around, I doubled (or more) all the flavoring: thyme, Worcestershire sauce, S&P, chicken stock, and paste. I let the stock, etc. reduce down to the proper amount of liquid. This gave the loaf great flavor, just perfect! item not reviewed by moderator and published
Me and my mom love this a lot. item not reviewed by moderator and published
5 stars for the original recipe. Really, if you are not comfortable in the kitchen, just follow this to a T and it will be great I changed mine up a bit. -Chop up a carrot (finely) and garlic (2 teaspoons of jarred garlic) to put it with the onions. It just adds some depth and cuts the harshness out of the Worcestershire and the acidity of tomato paste -sub a pound or 2 of the ground turkey with sweet or hot turkey sausage. Remove the casing and throw with the ground turkey. Helps as a binder and adds moisture. -I used panko and found it made the loaf a fluffier. -I added some fig and onion preserves to the ketchup, as I don't like the vinegar aftertaste of ketchup and this helped cut that -I mixed everything together and let it sit for a few hours to let the flavors infuse For a nice gravy -Make extra of the onion mixture. Make a rue with butter and some of the turkey fat and whisk in the extra liquid mixture with a few tablespoons of red wine, and a bit of chicken stock, reduce item not reviewed by moderator and published
We love this recipe, except we like using homemade Italian breadcrumbs. Otherwise it doesn't have exactly the flavor we enjoy in a meatloaf. item not reviewed by moderator and published
Ina is usually my go to recipe person, but this was very bland. Thyme and ketchup just isn't enough to make it tasty. Winged it to add flavor the next time. Temp and cooking time were spot on. item not reviewed by moderator and published
Followed this recipe to the T. Thought it would be a lower fat meal. Sorry to say it was terrible. It may have been better without the thyme. Or my other thoughts were to put some beef bouillon in the mix. The turkey was bland and the thyme gave it a weird flavor. Sorry I'm sticking to beef when it comes to meatloaf. item not reviewed by moderator and published
Thank you Ina, I no longer eat red meat since gall bladder removed and I have been craving meatloaf. The only thing I did different was to add a shredded zucchini and Lipton Onion Soup Mix. The whole house smelled wonderful!!!! This is the juiciest, moistest, most flavorful meatloaf I have ever made. My husband who eats red meat says this was much better. I am now going to try adding basil and parmesan cheese and make meatballs. Thank you for giving me a meatloaf I can eat item not reviewed by moderator and published
I made this for a family dinner and it was a hit. I cut the recipe in half. I omitted the thyme as I am not a fan but did add garlic. The meatloaf was moist and flavorful. item not reviewed by moderator and published
We like it italian style so instead of plain breadcrumbs we; 1 cup plain breadcrumbs 1/2 teaspoon salt 1/2 teaspoon dried parsley flakes 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil Mix it all together.... We also don't use egg since we have a kid allergic to it. item not reviewed by moderator and published
Oh and we use about half the meat so it has plenty of spice or flavor. Never made with full 5 pounds item not reviewed by moderator and published

Not what you're looking for? Try:

Turkey Meatloaf

Recipe courtesy of Trisha Yearwood