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A moist, flavorful turkey meatloaf enhanced with grated apple for juiciness and topped with a sweet and tangy ketchup-brown sugar glaze that caramelizes beautifully during baking. Ideal for a quick weeknight dinner with simple pantry ingredients.

Ingredients

Scale
  • Nonstick cooking spray
  • 1 large egg
  • 1 ½ pounds ground turkey (90 percent lean)
  • 1 medium apple, cored and grated (about 6 ounces)
  • 1 small yellow onion, finely chopped (around 1 cup)
  • ¾ cup seasoned panko bread crumbs
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 ¼ teaspoons kosher salt (Diamond Crystal recommended)
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning (optional)
  • ½ cup ketchup
  • 1 tablespoon packed brown sugar
  • 1 teaspoon vinegar (cider, distilled, white, or red wine vinegar)
  • 1 teaspoon Worcestershire sauce (for glaze)
  • ¼ teaspoon black pepper (for glaze)

Instructions

  1. Preheat oven to 350°F and line a sheet pan with parchment paper; lightly spray with nonstick cooking spray.
  2. In a large bowl, beat 1 large egg.
  3. Add 1½ pounds ground turkey, grated apple, finely chopped onion, seasoned panko bread crumbs, Worcestershire sauce, garlic powder, kosher salt, black pepper, and Italian seasoning if using; gently mix with hands until just combined.
  4. Transfer mixture to the prepared sheet pan and shape into a 9-by-5-inch football-shaped loaf.
  5. In a small bowl, mix together ketchup, brown sugar, vinegar, Worcestershire sauce, and black pepper until smooth; pour evenly over the loaf, allowing some to drip down the sides.
  6. Bake until the internal temperature reaches 160°F, about 45 to 55 minutes.
  7. Remove from oven and let rest for 10 minutes before slicing.
  8. Optional: broil the meatloaf for 1–2 minutes after baking for a caramelized, glossy top; watch closely to prevent burning.

Notes

Use an instant-read thermometer to check doneness at 160°F for safety and juiciness., Avoid overmixing to maintain a lighter texture., Keep the apple juice in the grated apple for moisture; do not drain., Add extra moisture like a tablespoon of olive oil, milk, or an extra egg yolk if using extra-lean turkey (less than 90%)., Lining the sheet pan with parchment and spraying with cooking spray eases cleanup and prevents sticking., For firmer slices, let the meatloaf rest the full 10 minutes before cutting., Flavor variations include swapping proteins, adding fresh herbs (thyme, sage, parsley), adding cheese, or changing the glaze., Meatloaf can be made ahead, refrigerated, frozen, and reheated per instructions for convenience.

Nutrition

Find it online: https://theproteincook.com/easy-turkey-meatloaf-recipe-5%e2%98%85/