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★ Why You'll Love this Recipe ★
Lean yet flavorful
Here's a delicious and healthier alternative to traditional meatloaf that will also spice up your dinner rotation. This BBQ turkey meatloaf recipe is a great go-to for busy families. Say goodbye to boring dinners and hello to this flavorful BBQ turkey meatloaf that will quickly become a family favorite!
Made with lean ground turkey, smokey BBQ sauce, a blend of savory seasonings, this meatloaf is tasty and protein-packed.
Easy to Make
Easy to make and incredibly versatile, this BBQ turkey meatloaf can be served with various side dishes, making it an easy go-to main course. Pair it with mashed potatoes, mac and cheese, roasted vegetables, or a fresh salad for a complete meal that’s both hearty and healthy.
This healthy turkey meatloaf is also a great option for meal prep as leftovers reheat well.
Try adding hidden veggies.
Another perk? You can add some hidden veggies. Substitute up to ½ of the ground turkey with any vegetable or blend of veggies of your choice.
★ Ingredients You'll Need ★
Here's a look at the ingredients you'll gather. All basic stuff.
- Ground turkey. You could also use ground chicken if you prefer.
- Onion. White or yellow work best.
- Olive oil. For cooking the onion.
- Egg and milk. You need these as binders.
- Panko crumbs. Regular breadcrumbs work too but will create a more dense loaf.
- Garlic. You can use fresh if you like but I like to use paste to save time. Powder will also work in a pinch.
- Dijon mustard. This adds depth of flavor a slight tang.
- Worcestershire sauce. This gives the turkey more of the umami flavor.
- BBQ seasoning blend. There are a number of dry blends you can choose from. Go with what works for your taste buds and budget.
- Salt and pepper. Basic but necessary.
- Honey. You can use brown sugar or white sugar instead.
- BBQ sauce. Choose your favorite brand and variety.
★ How to Make this Recipe ★
This BBQ turkey meatloaf comes together in a few simple steps.
Here's a look at the process:
- Sauté onions.
- Mix cooked onions, mustard, garlic, panko crumbs, egg, milk, and seasoning, with pork until well combined.
- Press meat mixture into a lined or greased loaf pan and bake.
- Top with BBQ sauce.
- Bake longer.
- Garnish, slice, and serve.
If adding extra veggies: Add them in place of some of the pork, you'll want to sauté them as well to soften them and draw out some moisture so your loaf does not become watery.
Simple as that. If you're serving with a roasted vegetable, you can pop that in the oven towards the end of the bake time.
★ Tips & FAQs ★
Tips
- Use lean ground turkey: Opt for 93% lean ground turkey to keep the meatloaf moist while reducing fat content.
- Place a baking sheet under your loaf pan. In case any juices bubble over and out of the loaf pan, a baking sheet will help catch that stuff so your oven stays clean.
- Don’t overmix: Mix the ingredients until just combined to prevent a dense texture. Overmixing can lead to a tough meatloaf. A meat masher works great for this if you have one.
- Let it rest: After baking, allow the meatloaf to rest for about 10 minutes before slicing. This helps retain moisture and makes it easier to cut.
- Customize with vegetables: Feel free to add finely chopped veggies like bell peppers, onions, cabbage, spinach, zucchini, and/ or carrots for added flavor and nutrition!
- Storing leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat using the microwave just until warmed through.
FAQs
Yes, you can substitute ground beef for turkey, but keep in mind that it will increase the fat content. Make sure to use a very lean ground beef or the fat may make the loaf soggy and greasy and sometimes make a mess of the oven too!
You can use ketchup or a homemade sauce made from tomato paste, vinegar, and spices as an alternative.
Absolutely! You can prepare the meatloaf mixture and shape it into a loaf a day in advance. Just cover it and store it in the fridge until you’re ready to bake.
The internal temperature should reach 165°F (74°C) when fully cooked. A meat thermometer is the best way to check.
Great side options include mashed potatoes, roasted vegetables, broccoli slaw, or a fresh garden salad.
★ More Ground Turkey Recipes ★
Want more idea for using turkey?
Browse all my delicious turkey recipes and Pin your favorites for later!
BBQ Turkey Meatloaf
Ingredients
- 2 lb ground turkey
- 1 onion chopped
- 1 tablespoon olive oil
- 1 egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ⅓ cup plain panko crumbs
- ⅓ cup milk
- 1 tablespoon barbecue seasoning blend choose your favorite
- 2 teaspoon garlic paste
- ½ teaspoon pepper
- 1 teaspoon salt
Sauce
- ⅓ cup honey barbecue sauce or add 1 tablespoon honey to regular BBQ sauce
Garnish
- 2 green onions sliced (optional)
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Instructions
- Preheat oven to 375ºF.
- Sauté onion. Sauté onion in olive oil for 5 minutes or until soft.
- Season meat. Place ground turkey in a bowl, add cooked onion, egg, mustard, and Worcestershire sauce. Add panko crumbs, milk, BBQ seasoning, garlic paste, salt, and pepper.Mix everything thoroughly.
- Form a loaf. Line a loaf pan with parchment paper or grease generously with oil. Press meat mixture into the pan, smoothing out the top.
- Bake. Bake uncovered for about 40 minutes or until the middle of loaf reaches a temperature of 165ºF.
- Top meatloaf with sauce. In a small bowl, mix honey (or sugar) with barbecue sauce). Carefully remove loaf from oven and brush the top with sauce. Bake for another 10 minutes.
- Garnish and serve. Remove from oven and top with sliced green onions. Slice and serve.
Notes
- Choose your favorite bottle blend of barbecue seasoning or mix your own using a blend of garlic powder, onion powder, dried thyme, and chili powder.
- Choose your favorite style of BBQ sauce. Honey barbecue is great if you like a sweeter flavor, smoky is excellent, or try something spicy. Your choice!
- Feel free to substitute up to ½ cup of the ground turkey with veggies of your choice to pack in more vitamins. I like chopped spinach, carrots, squash, or zucchini. Cabbage works, too!
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