Martha Stewart Best Turkey Meatloaf

Martha Stewart Best Turkey Meatloaf turns lean ground turkey, panko and Dijon mustard into a juicy, lighter loaf in about 1 hour 50 minutes. Save this healthy turkey meatloaf for a weeknight dinner, Sunday dinner or meal prep sandwiches, because it's make-ahead friendly and simple.

Let the panko soak in the milk for the full 5 minutes before anything else goes in the bowl. Skip it and the dry crumbs pull moisture out of the lean turkey, so the loaf bakes up crumbly.

Martha mixes in sage, parsley and Dijon mustard, so the lean turkey tastes like a proper meatloaf instead of plain baked poultry. She also drains the juices as the loaf bakes, which keeps the ketchup glaze on top from turning soggy.

Martha Stewart Best Turkey Meatloaf

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

45

minutes

Calories

330

kcal

Panko soaked in milk keeps the lean turkey tender, while the ketchup glaze sets into a tangy crust on top. It slices cleanly, and it works just as well tucked into bread for a sandwich.

Ingredients

• 2/3 cups panko (Japanese) breadcrumbs
  

• 1/2 cup milk
  

• 3 pounds lean (7 percent) ground turkey, preferably organic
  

• 1 medium onion, finely chopped
  

• 2 large eggs, lightly beaten
  

• 1/4 cup plus 2 tablespoons ketchup
  

• 1/4 cup chopped flat-leaf parsley
  

• 1 tablespoon plus 1 teaspoon Dijon mustard
  

• 1 tablespoon coarse salt
  

• 1 teaspoon rubbed sage
  

• 1/2 teaspoon pepper
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then you can mix the loaf without any waiting.
• Soak the panko: Stir 2/3 cup panko and 1/2 cup milk together in a large bowl until well combined. Let it stand for 5 minutes so the crumbs soften.
• Mix the meatloaf: Add 3 pounds ground turkey, 1 chopped onion, 2 beaten eggs, 1/4 cup ketchup and 1/4 cup chopped parsley to the bowl. Then add 1 tablespoon plus 1 teaspoon Dijon mustard, 1 tablespoon coarse salt, 1 teaspoon rubbed sage and 1/2 teaspoon pepper, and mix gently until just combined, since overmixing makes the turkey dense.
• Shape and glaze: Transfer the mixture to a 9 3/4-inch-by-5 3/4-inch loaf pan. Then brush the top with the remaining 2 tablespoons ketchup.
• Bake the meatloaf: Bake the meatloaf for 1 1/2 to 1 3/4 hours, draining any accumulated juices as needed. It is done when an instant-read thermometer reads 165°F.
• Serve: Serve it right away, sliced as a dinner. You can also pile the slices between bread for sandwiches.

Tools for this recipe

• ThermoPro instant-read thermometer, USA Pan 1-pound loaf pan, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular breadcrumbs instead of panko?

Yes, plain dry breadcrumbs work, but use a little less, about 1/2 cup, since they are denser than panko. Soak them in the milk the same 5 minutes so they soften before mixing.

How long does leftover turkey meatloaf keep?

Wrapped tightly, it keeps in the fridge for 3 to 4 days. Slice it first so you can reheat single portions in a 325°F oven or a skillet.

Can I make this meatloaf ahead of time?

You can mix and shape the loaf in the pan, cover it and refrigerate it for up to a day before baking. Add 10 to 15 minutes to the bake and check that it reaches 165°F.

Do I need a loaf pan for this recipe?

A loaf pan keeps the shape neat, but a rimmed sheet pan with a free-form loaf also works. It bakes faster that way, so start checking the temperature after about an hour.

How do I keep a lean turkey meatloaf from drying out?

Soak the panko in the milk first and mix the turkey gently until just combined. Then pull the loaf as soon as it hits 165°F, because every extra minute dries it out.