Glazed Ground Turkey Meatloaf Recipe (2024)

FAQs

Why does my turkey meatloaf fall apart? ›

Why Does My Turkey Meatloaf Fall Apart? You may find your meatloaf is crumbly or falling apart if you used too many breadcrumbs or not enough eggs.

In meatloaf, this is most commonly the eggs and breadcrumbs. Your binding ingredient is only second to the meat itself in your recipe and the reason why meatloaf crumbles. When this happens, it's because you didn't use enough. Next time, try adding in an extra egg and/or some more breadcrumbs.

Use high-fat meat.

For a meatloaf made with a leaner beef or turkey, consider mixing in some ground pork and/or veal in order to achieve a moist, tender meatloaf. Chopping up bacon and adding it to the mix is always a great way to add fat. Oh, and covering it in bacon never hurts, either.

Ground turkey meat loaf can turn out mushy if it contains too much liquid. The liquid ingredients keep the meat loaf moist, but overdoing it can make the texture way too soft. If you made any liquid additions, compensate by adding extra oats or bread crumbs.

It is ready when the internal temperature reaches 170°F. If you do not have an internal thermometer, remove it from the oven when the inside is no longer pink and feels firm. Before serving, let your turkey meatloaf rest for 10 to 15 minutes so the juices redistribute and settle back into the meat.

Bread or Cracker Crumbs: If you used too many bread or cracker crumbs in your meatloaf mixture, it can make it excessively moist and mushy. Adjust the amount of breadcrumbs to ensure the mixture holds its shape without being too wet.

For an average meat loaf, use 1/2 to 3/4 cup fresh, soft bread crumbs to every pound of meat. When using fine, dry crumbs, use half as much. Other Ingredients: Eggs bind the mixture, add flavor and increase browning, but too much egg will make a meat loaf tough and rubbery.

Not only does sheet pan meatloaf bake up faster than its traditional loaf-shaped cousin, it also has more surface area, meaning every bite is laden with that deliciously caramelized topping.

The Basic Meatloaf Formula

All recipes for meatloaf start with the same basic formula: 2 pounds of ground meat and a “panade” made of bread or crackers soaked in milk. Along with a few eggs, this panade helps to hold the ground meat together and adds some essential moisture to the mix.

Why do you put milk in meatloaf? ›

Milk and other dairy products, like heavy cream and buttermilk, contain both water and fat, adding two types of moisture to our meatloaf. There's a long-held theory that milk can tenderize ground meat, and this is the reason often cited for cooking ground meat in milk to make a Bolognese-style ragù.

The oven temperature is typically set at 350 degrees F for making meatloaf. That's the temperature you want to be sure to use so the meatloaf cooks and doesn't dry out. Too high, and the outer crust will burn before the interior is cooked all the way, too low and you don't get that delicious crust.

Before you start cooking, be sure to season the ground turkey well with salt and pepper. Also consider including dried herbs and spices for additional flavor. If you're cooking meatballs or meatloaf, pinch off some of the seasoned mixture and cook it in a skillet to taste. Adjust seasoning accordingly.

Because of its leanness, ground turkey has a reputation for being a bland ground protein. But instead, you should think of ground turkey as a blank canvas for your favorite recipes and applications where you would instead use ground beef or chicken.

Cut back on the liquid from your normal recipe if it is not firm enough and/or add a little more bread, cracker crumbs, oatmeal or whatever you are using. Use dry onion flakes or minced onion instead of fresh. In Chris's basic meatloaf recipe I would personally omit the milk (I don't keep it in the house).

A bird that has been overcooked will be dry and will crumble under the knife. An undercooked turkey will be a wrestling match as you try to flex its joints. Also, be sure to allow at least a half hour of “resting” after removing the turkey from the oven, to allow the meat to reabsorb the juices.