Torkey Thyme Meatloaf
Elevate your weeknight dinner with this flavorful and wholesome Torkey Thyme Meatloaf, a healthier twist on a comfort food classic. Made with lean ground turkey, aromatic fresh thyme, and a touch of Dijon mustard, this meatloaf is perfectly seasoned and crowned with a tangy ketchup glaze for a satisfying finish. A combination of breadcrumbs soaked in milk ensures a tender, juicy texture, while minced garlic and finely chopped onion infuse every bite with bold, savory notes. Ready in just over an hour, this easy-to-make recipe pairs beautifully with classic sides like creamy mashed potatoes or roasted vegetables. Perfect for a cozy family dinner or meal prep, this herb-kissed turkey meatloaf will quickly become a household favorite.
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Recipe Information
Ingredients
- 1.5 pounds ground turkey
- 0.5 cups breadcrumbs
- 0.25 cups milk
- 1 large egg
- 0.5 cups onion, finely chopped
- 1 tablespoons fresh thyme, chopped
- 2 cloves garlic, minced
- 1 tablespoons Worcestershire sauce
- 0.25 cups ketchup
- 1 teaspoons Dijon mustard
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups ketchup (for topping)
- 3 optional fresh thyme sprigs (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a standard loaf pan with cooking spray or a small amount of oil.
In a small bowl, mix the breadcrumbs and milk together. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
In a large mixing bowl, combine the ground turkey, soaked breadcrumbs, egg, chopped onion, fresh thyme, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, salt, and black pepper.
Use clean hands or a spatula to gently mix the ingredients until they are just combined. Be careful not to overmix, as this can make the meatloaf dense.
Transfer the meatloaf mixture to the prepared loaf pan, pressing it down gently to form an even layer.
Spread an even layer of the reserved 1/4 cup ketchup over the top of the meatloaf for a flavorful glaze.
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until an instant-read thermometer inserted into the center of the meatloaf registers 165°F (74°C).
Remove the meatloaf from the oven and let it rest for 10 minutes in the pan before slicing. This helps the juices redistribute and makes slicing easier.
Slice the meatloaf into even pieces and garnish with fresh thyme sprigs, if desired. Serve warm with your favorite sides, such as mashed potatoes or steamed vegetables.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 5.9 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
