Turkey Meatloaf

Our tasty turkey meatloaf is made from fresh turkey, and my family and I like it so much I often cook it at home. The barbecue sauce is the perfect seasoning and everybody has a favorite brand, so use yours. The vegetables keep the meatloaf moist and juicy. I mince the vegetables so the texture of the cooked turkey meatloaf is smooth and dense and it doesn’t fall apart when sliced.–Carlyn Berghoff

Turkey Meatloaf Recipe

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • Serves 8


  • 2 pounds ground turkey
  • 2 large eggs
  • 1/3 cup barbecue sauce
  • 1/2 cup finely chopped green, red, yellow, or orange bell pepper
  • 1/2 cup finely chopped sweet onion
  • 1/2 cup finely chopped fresh button mushrooms
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 cup dry bread crumbs, as needed


  • 1. Preheat the oven to 350°F (175°C).
  • 2. In a large bowl, combine the meat, eggs, and barbecue sauce, and mix well with a wooden spoon or rubber spatula. Stir in the pepper, onion, mushrooms, salt, and pepper, and mix gently. Slowly add the bread crumbs and mix just to thicken the meatloaf. The mixture should be moist and thick, but not firm and dry.
  • 3. Line an 11 by 4-inch baking pan or a 9-by-5-inch loaf pan with aluminum foil and spray with nonstick cooking spray. Place the turkey mixture in the pan and smooth out the top.
  • 4. Bake until the meatloaf is cooked through but not dried out, about 50 minutes. Remove from the heat and let stand for 10 minutes before slicing to serve.
  • 5. Leftover turkey meatloaf makes great sandwiches the next day on a French roll with extra barbecue sauce.
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Jeremy Schweitzer

Jan 12, 2010

I don’t like meatloaf—never have and thought I never would. This recipe changed my mind completely. This was delicious, moist, easy, and made great leftovers. The turkey works really well here and the mushrooms help keep it rich, meaty, but not heavy. I recommend chopping the vegetables as small as you can without turning them into mush. I also cooked the recipe free-form (molded into a rough loaf on a cookie sheet over parchment paper) and really liked it that way. I finished off leftovers in sandwiches with challah and onion marmalade. In the future, I might play with proportions (more peppers, more mushrooms) or different vegetables, but for a first run this recipe hit it out of the park.

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Anna Scott

Jan 12, 2010

This was a great recipe. The meatloaf was moist with lots of flavor. The vegetables are a wonderful touch, and I felt better eating the meatloaf knowing that there were a lot of veggies in it. Barbecue sauce might make a difference in the flavor. I used a smoky, dark, thick one from Trader Joe’s. Easy, wonderful recipe and one that my entire family enjoyed. I’ll definitely make this again.

  1. We love meatloaf. It’s always a winner here.

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