Martha Stewart’s Turkey Meatloaf

This turkey meatloaf is everything I want on a busy weeknight: tender slices, a savoury, well-seasoned middle, and a glossy ketchup glaze that turns sticky and caramelised in the oven. It’s lighter than beef meatloaf but still moist and satisfying, with a soft texture that holds together neatly for slicing. The method is straightforward and beginner-friendly, and you can have it on the table in about 1 hour 15 minutes, including resting time.

Ingredients

For the turkey meatloaf

• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, finely grated or minced
• 60g breadcrumbs (fresh or panko)
• 80ml milk
• 1 large egg
• 2 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried thyme
• 1¼ tsp fine salt
• ½ tsp freshly ground black pepper
• 900g turkey mince (ideally 93% lean)

For the glaze

• 120g ketchup
• 2 tbsp soft brown sugar
• 1 tbsp cider vinegar
• 1 tsp Dijon mustard (optional, for extra tang)

How to Make Martha Stewart’s Turkey Meatloaf

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a baking tray with baking parchment (best for a nicely glazed, caramelised edge) or lightly oil a 900g loaf tin.
• Soften the onion: Warm the olive oil in a small frying pan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and translucent. Stir in the garlic for 30 seconds, just until fragrant, then scrape into a bowl to cool for a few minutes.
• Soak the breadcrumbs: In a large mixing bowl, stir together the breadcrumbs and milk. Let it sit for 2 minutes so the crumbs can absorb the milk. This is one of the simplest ways to keep turkey meatloaf moist.
• Mix the flavour base: To the breadcrumb mixture, add the egg, ketchup, Worcestershire sauce, Dijon mustard, parsley, thyme, salt, and pepper. Mix until smooth and evenly combined.
• Add the turkey: Add the turkey mince and the cooled onion mixture. Using your hands or a fork, mix gently just until everything is evenly distributed. Stop as soon as it looks uniform to keep the meatloaf tender.
• Shape: Tip the mixture onto the lined tray and shape into a loaf about 20cm long. If using a loaf tin, press the mixture in evenly and smooth the top.
• Glaze: In a small bowl, stir together the ketchup, brown sugar, cider vinegar, and Dijon (if using). Spread the glaze over the top and a little down the sides.
• Bake: Bake on the middle shelf for 50 to 60 minutes, until the centre reaches 74°C on a thermometer and the glaze looks glossy and slightly sticky. If the top starts to darken too fast, loosely cover with foil for the last 10 minutes.
• Cool and slice: Rest the meatloaf for 10 to 15 minutes before slicing. This helps it hold together and keeps the juices in the meat, not on the board.

Tips

Why is my turkey meatloaf dry?

Turkey is lean, so it needs a little help. The milk-soaked breadcrumbs and egg add moisture, but the biggest win is avoiding overbaking. Pull it as soon as the centre reaches 74°C, then rest it so the juices settle back in.

How do I stop turkey meatloaf from falling apart?

Make sure you have enough binder (egg plus breadcrumbs) and mix until just combined. If you slice too soon, it can crumble, so give it at least 10 minutes to rest before cutting.

Can I make it more flavourful without making it spicy?

Yes. Add a little extra Worcestershire, a pinch more salt, and fresh herbs like parsley and chives. A teaspoon of Dijon in the glaze also adds tang without heat.

Should I bake it in a loaf tin or on a tray?

A tray gives you more caramelised edges and a slightly firmer crust. A loaf tin makes a taller slice and stays a touch softer. Both work well, so choose based on the texture you like.

Serving Suggestions

• Creamy mashed potatoes and buttered peas
• Roasted carrots and parsnips with a little honey and thyme
• Garlic green beans and a simple side salad
• Cold meatloaf slices in sandwiches with lettuce and mustard

Storage

Room temperature

Let the meatloaf cool, then keep it out for up to 2 hours only. After that, refrigerate to keep it safe and juicy.

Refrigerator

Store slices in an airtight container for up to 4 days. For best texture, reheat gently in a 160°C oven until hot, or microwave in short bursts with a splash of water to prevent drying.

Freezing

Freeze whole or sliced, tightly wrapped, for up to 3 months. Thaw overnight in the fridge. Reheat covered (foil or a lid) so it warms through without losing moisture.

Nutrition

• Calories: 330 kcal
• Carbohydrates: 16 g
• Protein: 33 g
• Fat: 14 g
• Saturated Fat: 4 g
• Sodium: 720 mg

Nutrition values are estimates and will vary depending on the ingredients and brands you use.

FAQs

Martha Stewart’s Turkey Meatloaf

Recipe by Milli RoseCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

slices

Prep time

15

minutes

Cooking time

55

minutes

Total time

75

minutes

Calories

330

kcal

1

hour 

10

minutes

Tender, juicy turkey meatloaf with a savoury, herby interior and a sticky ketchup glaze. Easy to make, easy to slice, and perfect for weeknight dinners and leftovers.

Ingredients

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, finely grated or minced

• 60g breadcrumbs

• 80ml milk

• 1 large egg

• 2 tbsp ketchup (for the meatloaf mixture)

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard

• 2 tbsp chopped fresh parsley

• 1 tsp dried thyme

• 1¼ tsp fine salt

• ½ tsp black pepper

• 900g turkey mince (ideally 93% lean)

• 120g ketchup (for the glaze)

• 2 tbsp soft brown sugar + 1 tbsp cider vinegar (for the glaze)

Directions

• Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment or lightly oil a loaf tin.
• Cook the onion in olive oil for 6–8 minutes until softened, then add garlic for 30 seconds. Cool slightly.
• Mix breadcrumbs and milk in a large bowl and let stand for 2 minutes.
• Add egg, ketchup, Worcestershire, Dijon, parsley, thyme, salt and pepper. Mix to combine, then add turkey mince and gently mix just until even.
• Shape into a loaf on the tray (or press into tin). Stir glaze ingredients and spread over the top.
• Bake for 50–60 minutes until the centre reaches 74°C and juices run clear. If the top darkens too quickly, loosely cover with foil.
• Rest for 10–15 minutes before slicing so the juices settle.

Notes

• Use turkey mince with a little fat (around 7%) for the juiciest slices.
• Mix gently and stop as soon as everything looks evenly combined to avoid a tight, rubbery texture.
• For clean slices, rest the meatloaf, then use a sharp serrated knife.