For a healthier turkey meatloaf, after much trial and error I came up with this recipe. It's important to make this on a jelly-roll pan (rimmed baking sheet) so the liquids can be drained off. Also, don't put the topping on before the meatloaf has cooked for 30 minutes; ground turkey creates a lot of juices, so if you put the topping on first it will become watery and runny.
Ingredients
- ½ pounds ground turkey: 1 piece
- buttery round crackers: 0.75 cup (crushed)
- milk: 0.5 cup
- onion: 1 piece (chopped)
- egg: 1 piece
- garlic: 2 clove (minced)
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.25 tsp
- ketchup: 0.5 cup
- brown sugar: 0.25 cup
- Worcestershire sauce: 1 Tbsp
Metric Conversion
Stages of cooking
-
Gather all ingredients. Dotdash Meredith Food Studios
-
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a jelly-roll pan.
-
Mix ground turkey, crushed crackers, milk, onion, egg, garlic, salt, and black pepper in a bowl. Shape mixture into a loaf and place on the prepared pan. Dotdash Meredith Food Studios
-
Mix ketchup, brown sugar, and Worcestershire sauce in a separate bowl; set aside. Dotdash Meredith Food Studios
-
Bake meatloaf in preheated oven for 30 minutes; remove from the oven and drain off liquids. Top meatloaf with ketchup topping. Dotdash Meredith Food Studios
-
Return loaf to the oven and continue baking until no longer pink in the center, about 30 minutes more; an instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Dotdash Meredith Food Studios
-
Serve and enjoy! Dotdash Meredith Food Studios
