Easy Kosher Turkey Meatloaf With Sweet Tangy Glaze

This turkey meatloaf is tender and moist, with sautéed onion, garlic and breadcrumbs soaked in chicken broth, topped with a sweet and tangy ketchup, brown sugar and vinegar glaze.

Keeping It Moist

Lean turkey dries out easily. Soaking the breadcrumbs in chicken broth (instead of the milk many recipes use) keeps the loaf tender, and sautéed onions add sweetness and moisture. An egg and a little ketchup help bind it. Mix gently and bake to 165°F. No loaf pan? Shape it on a parchment-lined sheet pan.

Kosher Notes

This is a meat (fleishig) recipe with no dairy. Check that your breadcrumbs are pareve and your chicken broth is kosher.

Leftovers

Leftovers keep for 4 days and make excellent sandwiches; slices freeze for 3 months. Fresh parsley in the mix adds flavor.

This easy kosher turkey meatloaf features a sweet tangy glaze and stays perfectly moist without any dairy. Ready in just over an hour with minimal prep work.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 285

Ingredients Method Notes

Ingredients

  

For the Meatloaf

• 2 pounds ground turkey 93/7 lean works best
• 1 large yellow onion finely diced
• 2 cloves garlic minced
• 3/4 cup plain breadcrumbs
• 1/2 cup chicken broth low sodium
• 1 large egg beaten
• 3 tablespoons ketchup
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper freshly ground
• 1 teaspoon dried oregano
• 2 tablespoons olive oil for sautéing

For the Glaze

• 1/2 cup ketchup
• 3 tablespoons brown sugar packed
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder

What I use for this recipe

• Loaf panSee it on Amazon→
• Nonstick skilletSee it on Amazon→
• Rimmed baking sheetSee it on Amazon→
• Parchment paperSee it on Amazon→

As an Amazon Associate I earn from qualifying purchases.

Method

 

1. Preheat your oven to 375°F. Line a 9x5 inch loaf pan with parchment paper, leaving some overhang for easy removal.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
3. In a small bowl, combine breadcrumbs with chicken broth. Stir and let sit for 5 minutes until the breadcrumbs absorb the liquid and become soft.
4. In a large mixing bowl, gently combine ground turkey, sautéed onions and garlic, soaked breadcrumbs, beaten egg, 3 tablespoons ketchup, salt, pepper, and oregano. Mix with your hands just until everything is evenly distributed. Don't overmix or the meatloaf will be dense.
5. Transfer the mixture to your prepared loaf pan and gently shape it into an even loaf. Don't pack it down too tightly.
6. For the glaze, whisk together 1/2 cup ketchup, brown sugar, apple cider vinegar, and garlic powder in a small bowl until smooth.
7. Brush about half of the glaze over the top of the meatloaf. Reserve the remaining glaze for later.
8. Bake for 35 minutes, then brush with the remaining glaze. Continue baking for 15-20 minutes more until the internal temperature reaches 165°F and the glaze is caramelized.
9. Remove from oven and let rest for 5 minutes before slicing. Use the parchment paper to lift the meatloaf out of the pan for easier slicing.

Notes

This meatloaf keeps well in the refrigerator for up to 4 days and makes excellent sandwiches. You can also freeze slices for up to 3 months. If you don't have a loaf pan, you can shape the meatloaf on a rimmed baking sheet lined with parchment paper. For extra flavor, try adding 2 tablespoons of fresh chopped parsley to the meat mixture.

Nutrition Facts

6 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 12g 15%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 95mg 32%

Sodium 620mg 27%

Dietary Fiber 1g 4%

Total Sugars 12g

Protein 28g 56%

*Percent Daily Values are based on a 2,000 calorie diet.

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