Turkey Mushroom Meatloaf
Hey y’all! If you love cozy comfort food with a fresh twist, this Turkey Mushroom Meatloaf is about to be your new weeknight hero. It’s tender, juicy, and loaded with savory mushrooms and herbs for deep, satisfying flavor that feels special any night of the week. Perfect for meal prep, family dinners, or a casual dinner party. Let’s get cooking!
Why You'll Love This Turkey Mushroom Meatloaf
- Juicy every time thanks to sautéed mushrooms and a soft breadcrumb panade.
- Lighter than classic beef meatloaf without sacrificing big, savory flavor.
- Easy pantry glaze bakes into a glossy, tangy-sweet finish.
- Great for meal prep—slices reheat beautifully for quick lunches.
- Kid-friendly, freezer-friendly, and weeknight-approved.
Ingredients for Turkey Mushroom Meatloaf
Meatloaf Mixture
- 1 tbsp olive oil
- 8 oz (225 g) cremini or baby bella mushrooms, very finely chopped
- 1 small yellow onion (about 1 cup/130 g), finely diced
- 3 garlic cloves, minced
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 3/4 cup (45 g) panko breadcrumbs (use gluten-free panko if needed)
- 1/2 cup (120 ml) whole milk (or unsweetened milk alternative)
- 2 large eggs
- 2 lb (900 g) ground turkey, 93% lean
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme (or 2 tsp fresh thyme, chopped)
- 1/4 cup (10 g) fresh parsley, chopped
- Optional: 1/4 cup (20 g) finely grated Parmesan for extra savoriness
Tangy Ketchup Glaze
- 1/3 cup (80 ml) ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1 tsp light brown sugar
Recipe Time & Yield
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Rest Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf (about 8 slices)
- Serves: 6–8
Directions: How to Make Turkey Mushroom Meatloaf
Step 1 — Preheat & Prep
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment or foil. Lightly oil the surface.
- In a small bowl, whisk together the glaze: ketchup, Worcestershire, vinegar, and brown sugar. Set aside.
Step 2 — Sauté the Mushrooms & Aromatics
- Heat olive oil in a large skillet over medium-high heat. Add the mushrooms and 1/2 tsp of the salt. Cook, stirring, until they release their liquid and it evaporates, 6–8 minutes, and mushrooms are browned.
- Add onion and cook 3–4 minutes until translucent. Stir in garlic for 30 seconds until fragrant. Transfer mixture to a plate to cool 5 minutes.
Step 3 — Make the Panade & Mix
- In a large bowl, stir together panko and milk. Let sit 2 minutes to hydrate.
- Whisk in eggs, Dijon, Worcestershire, smoked paprika, thyme, parsley, remaining salt, and pepper.
- Add ground turkey, cooled mushroom-onion mixture, and Parmesan (if using). Gently mix with clean hands or a fork just until combined—don’t overwork.
Step 4 — Shape & Glaze
- Transfer mixture to the prepared baking sheet and shape into a tight 9 × 5-inch (23 × 13 cm) loaf, about 2 inches (5 cm) tall.
- Brush the top and sides with half the glaze.
Step 5 — Bake to Juicy Perfection
- Bake for 55 minutes.
- Brush with the remaining glaze and bake 5 minutes more (total 60 minutes), or until the center reaches an internal temperature of 165°F (74°C).
- Rest 10 minutes before slicing so the juices redistribute.
Notes for a Juicy Loaf
- Don’t skip sautéing the mushrooms—they release moisture in the pan so your loaf stays meaty, not soggy. Curious why? Check out this clear technique overview on panade and moisture management from Serious Eats: How meatloaf stays tender.
- Use 93% lean ground turkey; 99% can be dry unless you add extra fat or moisture.
- Mushrooms add umami and nutrients with minimal calories—learn more here: Mushrooms: Nutrition & Benefits.
Variations for Your Mushroom-Turkey Meatloaf
- Italian-Style: Swap parsley for basil, add 1 tsp Italian seasoning, and use marinara instead of ketchup for the glaze; sprinkle mozzarella in the last 5 minutes.
- BBQ Twist: Replace the glaze with 1/3 cup smoky BBQ sauce and add 1 tsp chili powder to the mix.
- Gluten-Free: Use gluten-free panko or 1/2 cup (50 g) almond flour; keep the milk for moisture.
Required Equipment
- Large skillet
- Rimmed baking sheet and parchment/foil
- Large and medium mixing bowls
- Measuring cups & spoons
- Chef’s knife and cutting board
- Pastry brush (for glaze)
- Instant-read thermometer
Storage & Reheating Meatloaf
- Refrigerate: Cool completely, then store slices or the whole loaf in an airtight container for up to 4 days.
- Freeze: Wrap slices individually (or the whole loaf) in plastic and foil; freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Cover slices and warm at 300°F (150°C) for 12–15 minutes, or the whole loaf for 20–25 minutes, until heated through (165°F/74°C).
Serving & Pairings
- Serve with creamy mashed potatoes, roasted green beans, or garlicky sautéed kale.
- Add brightness with a crunchy arugula salad and lemon vinaigrette.
- Try sauces on the side: extra ketchup glaze, gravy, or horseradish yogurt.
Pro Tips for Turkey Mushroom Meatloaf
- Mix gently: Overmixing compresses proteins and yields a dense loaf; fold just until combined.
- Bake free-form on a sheet: This lets excess fat escape and encourages a flavorful, lightly caramelized exterior.
- Temp, don’t guess: Pull at 165°F (74°C) in the center for safety and juiciness—see the official guidance here: Safe Minimum Internal Temperatures.
Turkey Mushroom Meatloaf FAQ
Can I use 99% lean ground turkey?
You can, but it’s prone to dryness. Add 1 tbsp olive oil to the mix and increase mushrooms to 10 oz to boost moisture.
Do I have to cook the mushrooms first?
Yes—this removes excess moisture and concentrates flavor, ensuring the loaf holds together and bakes up meaty, not watery.
Can I make it ahead?
Shape the loaf (without glaze), cover, and refrigerate up to 24 hours. Add 5 minutes to the first bake if very cold; glaze as directed.
Ingredients
- 1 1/2 pounds ground turkey
- 1 cup finely chopped mushrooms
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup milk
- 2 large eggs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a loaf pan or line with parchment paper.
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2In a skillet over medium heat, sauté the chopped mushrooms and onions until tender, about 5 minutes. Allow to cool slightly.
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3In a large bowl, combine the ground turkey, sautéed mushrooms and onions, breadcrumbs, garlic, milk, eggs, ketchup, Worcestershire sauce, dried thyme, salt, and black pepper. Mix until just combined; do not overmix.
-
4Transfer the mixture into the prepared loaf pan and shape into a loaf. Spread an additional tablespoon of ketchup on top, if desired.
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5Bake for 50-55 minutes, or until the internal temperature reaches 165°F (74°C). Let rest for 10 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
240 caloriescal
Protein:
22gg
Fat:
9gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
17gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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