BBQ Meatloaf with Ground Turkey
BBQ meatloaf made with ground turkey is a healthy comfort food dream come true. It's tender, flavorful, and easy to put together, with only 10 minutes of hands-on time. Weeknight friendly, but totally dinner party-worthy, too.
Servings: 8
Calories: 398kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced small
- 2 teaspoons fine sea salt divided
- 2 eggs
- ½ cup dry Italian breadcrumbs
- ½ cup BBQ sauce divided (bottled or homemade)
- ¼ cup whole milk
- 2 tablespoons Worcestershire sauce
- 1 tablespoon herbs de Provence
- 2 pounds ground turkey
Instructions
- Preheat oven to 350°F with a rack in the center.
- Warm the olive oil in a medium frying pan over medium heat.
- Add the onion and ½ teaspoon of the salt and cook, stirring occasionally, until it starts to become translucent, about five minutes. Cool slightly.
- In a large mixing bowl, lightly beat the eggs. Add the remaining salt, the breadcrumbs, ¼ cup of the BBQ sauce, the milk, the Worcestershire sauce, the herbs, and the cooked onions. Mix well.
- Add the ground turkey. Use a rubber spatula to gently but thoroughly fold the ingredients together, mixing without compressing the meat. This will help keep the meatloaf light and tender.
- Line a rimmed half sheet pan or other large baking dish with parchment.
- Turn out the meatloaf mixture into the center of the pan and shape it into an even loaf.
- Spread the remaining ¼ cup of BBQ sauce over the top of the loaf.
- Bake for about 40 minutes, until the internal temperature is 160°F.
- If you like, spread a few more tablespoons of BBQ sauce over the cooked loaf.
- Let rest for at least five minutes before slicing and serving.
Notes
- I prefer to use a mix of white and dark meat ground turkey when possible, since it yields the most tender and flavorful result. It's not always easy to find dark meat ground turkey, so don't worry about it too much — this recipe is great with all white meat, too. That's what's pictured here.
- To make this recipe gluten-free, use gluten-free breadcrumbs, BBQ sauce, and Worcestershire sauce. To make it dairy-free, you can substitute chicken broth for the milk.
- If evening time is a factor, you can prep the meatloaf earlier in the day, cover it with foil and pop into the refrigerator. Brush with the BBQ sauce just before cooking. You may need to add a few minutes to the baking time.
- Meatloaf makes great leftovers. Keep it in an airtight container in the fridge for up to a week and reheat or eat in sandwiches. Or slice, wrap well, and freeze for up to three months.
Nutrition
Serving: 1 | Calories: 398kcal | Carbohydrates: 15g | Protein: 32g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 15g | Cholesterol: 167mg | Sodium: 971mg | Fiber: 1g | Sugar: 7g