Turkey Meatloaf

Turkey Meatloaf Recipe

Thanks to an immodest amount of barbecue sauce, this turkey meatloaf turns out moist and lovely, not dry and crumbly, and has sorta a sweet and tangy and eminently kid-friendly thing going on. And hey, not to change the topic, but if you and the wee ones in your household are fond of this recipe, chances are you’re going to be over the moon about these barbecue pork burgers.Renee Schettler Rossi

LC What Folks Are Saying About This Recipe Note

“Moist.” “Easy.” “Family friendly.” “Makes wonderful leftovers.” That’s what folks are saying about this turkey meatloaf recipe. Sorta makes you want to find out for yourself, eh?

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 button mushrooms
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 cup dry bread crumbs, or as needed
  • Vegetable oil, for the pan


  • 1. Preheat the oven to 350°F (175°C).
  • 2. In a large bowl, combine the turkey, 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 until incorporated. The turkey meatloaf mixture should be moist and thick, not firm and dry. If necessary, add more breadcrumbs a tablespoon at a time.
  • 3. Line an 11-by-4-inch rimmed baking pan or a 9-by-5-inch loaf pan with aluminum foil and slick it with vegetable oil. Place the turkey mixture in the pan, creating a smooth oval mound if using the larger pan or just plopping it in if using the loaf pan.. Smooth out the top of the turkey meatloaf.
  • 4. Bake until the turkey meatloaf is cooked through but not dried out, about 50 minutes. Remove from the heat and let stand for 10 minutes before slicing. Any leftover turkey meatloaf makes swell sandwiches the next day on a roll with some more barbecue sauce slathered on top.
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Recipe Testers Reviews

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 baking sheet lined with 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 different proportions—more peppers, more mushrooms—or different vegetables entirely, but for a first run this recipe hit it out of the park.

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. An easy, wonderful recipe that my entire family enjoyed. I’ll definitely make this again.


  1. Though we haven’t made it yet
    Your turkey meatloaf looks sublime.
    I’m already so excited
    I just had to drop you a line.

    I’m sure Lisa and I will adore it.
    This e-mail won’t be the end.
    The turkey meatloaf recipe
    has gained a lifeline friend (2)!

    Ted and Lisa

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