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Turkey Meatloaf With Ketchup Glaze

Turkey meatloaf with ketchup glaze bakes up moist with grated carrot and onion folded into the mix, then finishes with a warm maple drizzle. The glaze caramelizes into a tangy, lightly sweet crust while the loaf reaches 165°F in the center.
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Prep Time 1 hour 5 minutes
Cook Time 55 minutes
resting 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

ground turkey
  • 2 lb ground turkey
breadcrumbs
  • 1 cup breadcrumbs
eggs
  • 2 eggs
carrot, grated
  • 1 carrot, grated
onion, diced
  • 1 onion, diced
ketchup
  • 0.666666667 cup ketchup divided (⅓ cup for first bake; ⅓ cup for glaze)
maple syrup
  • 2 tbsp maple syrup
dried thyme
  • 1 tsp dried thyme
salt and pepper
  • 0.25 Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a sheet pan for easy baking and cleanup.
Form the loaf
  1. In a mixing bowl, combine ground turkey, breadcrumbs, eggs, carrot, grated, onion, diced, dried thyme, salt, and pepper until evenly combined.
  2. Shape the mixture into a loaf on the sheet pan so it bakes evenly and stays together.
Bake and glaze
  1. Brush the loaf with ⅓ cup ketchup and bake for 40 minutes at 350°F until set and lightly browned at the edges.
  2. Whisk the remaining ketchup with the maple syrup until smooth, then brush it over the loaf.
  3. Bake for 15 more minutes at 350°F until the internal temperature reaches 165°F and the glaze looks caramelized.
Rest and slice
  1. Rest the meatloaf for 10 minutes before slicing so the juices reabsorb and the loaf holds its shape.

Notes

Pro tip: Grate the carrot finely so it blends into the turkey instead of pooling moisture. Refrigerate leftovers in an airtight container for up to 4 days; reheat slices in the oven at 325°F until warmed through. Freezing is yes—cool completely, wrap tightly, and freeze up to 3 months; thaw overnight in the fridge. For a lower-carb swap, use crushed pork rinds in place of breadcrumbs and increase eggs slightly if the mixture feels loose.