Easy Kosher Turkey Meatloaf With Sweet Glaze

I never thought I'd be the type to get excited about meatloaf, but here we are. Growing up, meatloaf felt like one of those dishes that belonged firmly in the 1950s, right next to jello molds and TV dinners. But when I started keeping kosher and needed to find satisfying weeknight dinners that wouldn't break the bank, turkey meatloaf became my unexpected hero. The trick with turkey meatloaf is moisture. Turkey is naturally leaner than beef, which means it can dry out faster than you'd like. I've learned that adding finely diced vegetables and using fresh breadcrumbs instead of the dried stuff makes all the difference. The onions and carrots release their moisture as they cook, keeping everything tender. Plus, you get extra vegetables into dinner without anyone complaining about it. This sweet glaze is what really sets this meatloaf apart from the usual suspects. I mix ketchup with brown sugar and a splash of apple cider vinegar for tang. It caramelizes beautifully in the oven and gives you that perfect balance of sweet and savory that makes everyone ask for seconds. The glaze also helps seal in the juices, so you get a moist interior with a slightly crispy exterior. Serve this with roasted potatoes and steamed green beans for a complete meal that feels like Sunday dinner any night of the week. The leftovers make incredible sandwiches too, which might be my favorite part of the whole thing.

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Prep Time 15

Cook Time 1

Total Time 1 15

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 onion finely diced
2 medium carrots finely diced
3 cloves garlic minced
1 cup fresh breadcrumbs from 3 slices of challah or white bread
2 large eggs beaten
1/4 cup ketchup
2 tablespoons Worcestershire sauce kosher certified
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
1 teaspoon dried thyme
2 tablespoons olive oil for sautéing vegetables

For the Sweet Glaze

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

Method

Prepare the Meatloaf

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add diced onions and carrots, cooking for 5-6 minutes until softened. Add minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.
In a large mixing bowl, combine ground turkey, cooled vegetables, fresh breadcrumbs, beaten eggs, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix gently with your hands until just combined. Don't overmix or the meatloaf will be dense.
Shape the mixture into a loaf about 9 inches long and 4 inches wide on the prepared baking sheet. Make sure it's evenly shaped for consistent cooking.

Make the Glaze and Bake

In a small bowl, whisk together ketchup, brown sugar, apple cider vinegar, and garlic powder until smooth.
Brush half of the glaze over the top and sides of the meatloaf.
Bake for 45 minutes, then brush with the remaining glaze. Continue baking for 10-15 minutes more, until the internal temperature reaches 165°F (74°C) and the glaze is caramelized.
Let the meatloaf rest for 10 minutes before slicing. This helps it hold together when you cut it.

Notes

To make fresh breadcrumbs, pulse 3 slices of day-old challah or white bread in a food processor until you get coarse crumbs. Store leftover meatloaf in the refrigerator for up to 4 days. It reheats well in the microwave or oven. For extra flavor, try adding 2 tablespoons of fresh parsley or 1 tablespoon of fresh rosemary 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 580mg 25%

Dietary Fiber 2g 7%

Total Sugars 12g

Protein 28g 56%