Meatloaf always makes me think of my mom’s kitchen: big plates of mashed potatoes, classic meatloaf, and no one leaving the table hungry. These days, I put a lighter spin on it with ground turkey, but thanks to sautéed mushrooms and onions, this Turkey Mushroom Meatloaf stays juicy and full of flavor (no dry turkey here!). The veggies also help stretch the meat, so it’s a little easier on the grocery bill. I mix BBQ sauce into the classic tomato glaze for an irresistible tang that might just be my favorite part of this easy turkey meatloaf recipe. You NEED to try it!
This ground turkey meatloaf comes together in under an hour and is packed with flavor. I chop the mushrooms super fine, so they melt right into the mix. You won’t really see them, but you’ll definitely taste the moisture and savory umami boost they give the turkey. Those, paired with the milk, egg, and breadcrumbs, are the key to keeping it tender and juicy. Top it with a tangy BBQ ketchup glaze that caramelizes and becomes sweet, sticky, and just a little smoky, and you’ve got a staple, family-friendly dinner that also happens to freeze really well.
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Gather all of your ingredients. Now preheat your oven to 400°F and prep your baking sheet by lining it with parchment paper. Set the parchment-lined baking sheet to one side.
Sauté the onions and mushrooms: Add 1 Tbsp olive oil to a medium skillet and heat over medium heat. Once heated, add 1 cup diced yellow onion, 1 cup diced mushrooms, and ¼ tsp salt. Sauté until the onions and mushrooms are soft, about 5 minutes.
Make the milk mixture: Meanwhile, you can prep the wet ingredients in a small bowl. Mix together ⅓ cup milk, 1 large egg, 2 Tbsp ketchup, and 1 Tbsp Worcestershire sauce until well combined.
Make the meat mixture: Once your onions and mushrooms are softened, add them to a large bowl with 1 lb ground turkey, 1 cup panko breadcrumbs, ¼ tsp garlic powder, ¼ tsp black pepper, and ½ tsp salt. Mix gently to combine the ingredients with the ground turkey.
Now, pour the wet ingredients into the ground turkey mixture. Using a fork or clean hands, mix well until combined, but avoid overmixing as this can make your turkey mushroom meatloaf tough once baked.
Form into a loaf: Use clean hands to shape the meat mixture into a loaf shape. It should be about 4 inches wide, 8 inches long, and 2 inches tall. Place the formed loaf onto your prepared parchment-lined baking sheet.
You can also split the mixture in half and form two smaller loaves if preferred (you may need to reduce the cooking time. They should be 170°F internally once done).
Add the glaze: Mix together 3 Tbsp ketchup and 2 Tbsp barbecue sauce in a small bowl, then brush it over top of the loaf. I use a basting brush to do this, but you can also use a spoon.
Bake: Now place the loaf into your preheated oven and bake for 40-45 minutes, or until the internal temperature reaches 170°F on a meat thermometer. Let it cool for 5-10 minutes (very important to ensure the slices hold together), and then slice and serve your homemade turkey meatloaf. Enjoy!
Is…moisture. Unlike other meatloaf recipes made with higher-fat meat, turkey is pretty lean and really benefits from the extra help. That’s what separates a good homemade turkey meatloaf from one that’s dry and kind of forgettable.
I use a 93/7 lean ground turkey, which has just enough fat to give it flavor while still keeping things light. Extra-lean ground turkey likely won’t have enough fat to achieve the same effect. Then, I hydrate the panko breadcrumbs with milk, a large egg, ketchup, and Worcestershire sauce. This creates a solid binder that helps hold the loaf together after forming and while it bakes in the oven. And finally, my trifecta of moisture in this recipe is complete with sautéed mushrooms and onions. They soften up in the skillet, adding moisture and a subtle savory depth.
I like to serve this juicy turkey mushroom meatloaf with buttery mashed potatoes and some simple mixed veggies for a classic dinner my whole family loves. Sautéed green beans are also always in my rotation for an easy and familiar side. If I’m making this recipe for Sunday dinner or feeding a crowd, I’ll add cabbage casserole for something extra hearty and comforting. And when I’m keeping things a little lighter (say, for a weeknight dinner during warmer months), a fresh salad is a must. I personally love an easy Greek Salad!
Let any leftovers cool and store in an airtight container in the fridge for up to 3-4 days. You can also freeze individual slices by wrapping them tightly in foil or plastic wrap and placing them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Let the slices thaw in the fridge before reheating in a skillet on the stove (with a little oil) or covered in foil in the oven until heated through.
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