How to Make the BEST Lighter Turkey Meatloaf

How to make the BEST Lighter Turkey Meatloaf that is moist, super flavorful, and packed with hidden veggies! All topped with the most satisfying tomato glaze!

If you're anything like me, you grew up eating meatloaf and while some of you may not be a fan, A cook absolutely loved it. Meatloaf was one of the favorite comfort meals the mom made as a kid which she made with ground beef, buttery Ritz crackers for the breadcrumbs and slathered it all in ketchup. Well, A cook have your dinner tonight! This turkey meatloaf recipe has all the basics of a

To Store: Meatloaf leftovers will last in your fridge in a sealed, airtight container for 3 to 4 days. You could also wrap up individual slices and wrap them in plastic wrap or aluminum foil.

What goes in

• 2 pounds ground turkey
• 2 eggs
• 1/2 medium onion, finely chopped or grated
• 1/2 cup grated carrot
• 3 cloves garlic, minced
• 3 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1/3 cup milk
• 3/4 cup whole wheat panko breadcrumbs
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/4 cup tomato paste
• 1 teaspoon white vinegar
• 2 teaspoons Worcestershire sauce
• 1 tablespoon maple syrup
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of salt and pepper

How it comes together

1. Preheat oven to 375 degrees F and spray a baking sheet (or loaf pan) with non-stick spray.
2. Use a wide bowl, combine all meatloaf ingredients together and mix until just combined, making sure not to over-mix.
3. Form the meat mixture into a loaf making sure that the loaf is even on all sides so that it cooks evenly and place on the baking sheet. You could also press the meat mixture into a greased loaf pan. Place the meatloaf in the oven and bake for 40 to 45 minutes.
4. While the meatloaf is baking you can make the glaze. In a small bowl, whisk together tomato paste, vinegar, Worcestershire sauce, maple syrup, garlic powder, onion powder, salt and pepper until smooth. Hold nearby until meatloaf is ready.
5. Remove the meatloaf from the oven and spread the tomato glaze evenly all over the top. Pop it back into the oven and bake for an additional 15 to 20 minutes, or until the internal temperature reads 165 degrees with a digital thermometer.
6. Remove from the oven and let the meatloaf sit for about 10 minutes to seal in all that flavor, serve and enjoy!

Keep in mind

*Leftovers will last in your fridge in a sealed, airtight container for up to 3 to 4 days.