Turkey meatloaf

Turkey meatloaf: Moist, succulent meal. Photo credit: Carla Zinkfontein.

Turkey meatloaf – Moist, tasty dish setting the mood for Christmas

A showstopper recipe that will have your guests swooning.

Turkey meatloaf

Turkey meatloaf: Moist, succulent meal. Photo credit: Carla Zinkfontein.

We are speeding towards the end of the year and it is the perfect time to start thinking of Christmas recipes. This turkey meatloaf is a deliciously moist dish that will make the compliments pour in. However, there is no need for you to wait until Christmas to pull out this recipe.

If you love turkey, you can prepare this turkey meatloaf as a special dish for the family. Turkey is packed with protein and will make you feel full and satisfy for a long time. After removing the skin of the turkey, the meat is lean and really healthy.

Set aside about one-and-half hours to get this dish ready to serve. Preparing this turkey meatloaf will take about 35 minutes of your time before you pop it into the oven to cook to mouth-watering perfection.

Serve with baked potatoes and some crunchy green veggies for the ultimate Sunday feast. Let us know in the comments section of this recipe if you love this tasty dish as much as we do.

Turkey meatloaf recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time






  • 230 g mushrooms, trimmed and very finely chopped

  • 1 medium onion, peeled and finely chopped

  • 2 cloves garlic, peeled and minced

  • 1 tablespoon oil

  • ¾ teaspoon fine sea salt

  • ½ teaspoon ground black pepper

  • 1 tablespoon Worcestershire sauce

  • 7 tablespoons ketchup, divided

  • 1 cup panko bread crumbs or use homemade bread crumbs

  • cup milk

  • 2 large eggs, lightly beaten

  • ½ kg ground turkey (92% lean)


  • Heat the oven to 205°C. Lightly oil a rimmed baking sheet (or 9-inch by 13-inch baking pan) lined with aluminum foil.
  • Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
  • Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and three tablespoons of the ketchup. Set aside to cool for 5 minutes.
  • Meanwhile, combine the breadcrumbs and milk in a small bowl. Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, ¼ teaspoon of salt, and a ¼ teaspoon of pepper. The mixture will be very wet.
  • Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining four tablespoons of ketchup on top.
  • Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 77°C, about 50 minutes.
  • Allow standing for 5 minutes before slicing.


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