Turkey Meatloaf with Ketchup and Marjoram Recipe
This Turkey Meatloaf recipe is a healthy and flavorful take on the classic comfort food. Made with lean ground turkey, whole wheat or gluten-free breadcrumbs, and a simple yet tasty ketchup-soy sauce glaze, it offers a moist and savory meal perfect for family dinners. The addition of sautéed onions and marjoram enhances the aroma and depth of flavor. Easy to prepare and bake, this meatloaf is hearty, nutritious, and ideal for those seeking a lighter alternative to traditional beef meatloaf.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Sauce
- 1/4 cup plus 2 tbsp ketchup (organic preferred)
- 2 tsp soy sauce
Meatloaf
- 1/2 small onion, minced
- 1 tsp olive oil
- 1.3 lb ground turkey (93% lean preferred)
- 1/2 cup seasoned whole wheat or gluten-free breadcrumbs
- 1 large egg
- 1 tsp marjoram
- 1 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the meatloaf.
- Make Sauce: In a small bowl, combine 2 tablespoons of ketchup with 2 teaspoons of soy sauce to create a flavorful glaze.
- Sauté Onions: Heat 1 teaspoon of olive oil in a small skillet over low heat and sauté the minced half onion until translucent, about 3 to 5 minutes. Remove from heat.
- Mix Meatloaf Ingredients: In a medium bowl, combine ground turkey, sautéed onions, breadcrumbs, egg, 1/4 cup ketchup, kosher salt, and marjoram. Mix until just combined to keep the loaf tender.
- Shape Meatloaf: Transfer the mixture into a loaf pan or shape it into a loaf on a baking pan. Spoon the prepared ketchup-soy sauce glaze evenly on top of the loaf.
- Bake: Place the meatloaf in the preheated oven and bake uncovered for 55 to 60 minutes, until cooked through and internal temperature reaches 165°F.
- Rest: Remove from the oven and let the meatloaf rest for 5 minutes before slicing to allow juices to redistribute and keep it moist.
Notes
- You can substitute gluten-free breadcrumbs to make this recipe gluten-free.
- Make sure not to overmix the meat mixture to prevent a dense meatloaf.
- Check the internal temperature with a meat thermometer to ensure it’s fully cooked.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For extra flavor, consider adding minced garlic or chopped herbs like parsley.
