Turkey Meatloaf with Glaze (Printable)

Savory turkey loaf glazed with tangy sauce and served alongside sautéed green beans.

# Ingredient List:

→ Turkey Meatloaf

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→ Glaze

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→ Green Beans

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# How to Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 minute more. Let cool slightly.
03 - In a large bowl, combine ground turkey, sautéed onion and garlic, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix until just combined; do not overmix.
04 - Shape mixture into a loaf about 8x4 inches on the prepared baking sheet.
05 - In a small bowl, mix together ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half the glaze over the meatloaf.
06 - Bake for 30 minutes. Remove from oven, spread remaining glaze over the top, and return to oven.
07 - Bake an additional 15-20 minutes, or until the internal temperature reaches 165°F. Let rest 5-10 minutes before slicing.
08 - Bring a pot of salted water to a boil. Add green beans and cook 2-3 minutes until bright green and crisp-tender. Drain and transfer to a bowl of ice water to stop cooking. Drain well.
09 - Heat olive oil in a skillet over medium-high heat. Add green beans, season with salt, pepper, and garlic. Sauté 2-3 minutes until heated through.
10 - Serve meatloaf slices with green beans on the side.

# Helpful Tips:

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  • Turkey meatloaf gets a bad rap until you try this version that stays incredibly moist without feeling heavy
  • The double glaze technique creates that perfect sticky restaurant style crust everyone fights over
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  • Let the meatloaf rest at least ten minutes or all those juices will run onto the cutting board instead of staying inside
  • The internal temperature matters more than the cook time because ovens run differently
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  • Grated zucchini or carrot adds moisture without anyone noticing they are eating vegetables
  • Leftover meatloaf makes the best sandwiches you have ever had for lunch the next day

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