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A juicy, tender turkey meatloaf for one made with lean ground turkey, Italian seasoning, Parmesan, and a sweet brown sugar glaze. This single serving turkey meatloaf recipe bakes in a 5-inch dish.
Featured Comment
“Excellent recipe!!”
– JoAnn
Quick Look
- Prep Time: 10 minutes
- Bake Time: 45 minutes
- Bakeware: 5-inch square baking dish
- Cook Method: Bake at 350°F (177°C)
- Servings: 1 (easily doubles for 2)
- Difficulty: Easy
This recipe yields a single, juicy 6-ounce turkey meatloaf with a caramelized brown sugar glaze.
Why This Turkey Meatloaf For One Stays Juicy
Turkey meatloaf has a reputation for being dry. It’s a fair complaint, and honestly, most of the ones I’ve tasted over the years earned it. Lean turkey doesn’t have the fat that beef does, so if you treat it the same way you treat ground beef, you end up with a dry, crumbly loaf.
I worked through that problem with this recipe. Sautéing the onions and garlic first puts moisture and sweetness right into the meat. An egg and a little Parmesan cheese give it richness. I add fresh parsley because it brightens everything, and Italian seasoning for that warm, herby flavor you want in a meatloaf. The brown sugar glaze on top caramelizes and helps hold all the juices in.
Serve it with roasted carrots and a single serving of rice and you have a warm, comforting dinner ready to go.
For more single serving comfort food, try my Meatloaf For One, Bacon Cheeseburger Meatloaf For One, and Slow Cooker Meatloaf For One.
Table of Contents
Ingredient Notes
If you have any ingredients leftover from this small turkey meatloaf recipe, check out our Leftover Ingredients Recipe Finder.
Olive Oil: Used to sauté the onions and garlic before they go into the turkey. Extra virgin is my preference for its richer flavor. Light olive oil or any neutral cooking oil works too.
Onion: Adds sweetness and moisture, which turkey needs more than beef does. A half cup of chopped yellow onion is the right amount for one serving. Leftover onion goes into Paprika Chicken For One or a single serving Spaghetti and Meatballs.
Garlic: One clove is enough to lift the flavor without overpowering the turkey. Fresh is best. Pre-minced jarred garlic will work in a pinch but brings a duller flavor.
Italian Seasoning: A blend of dried oregano, basil, thyme, and rosemary. It’s the flavor backbone of this recipe and pairs especially well with turkey. If you don’t have Italian seasoning on hand, use a combination of any two of those herbs.
Kosher Salt and Black Pepper: Season both the vegetables while they cook and the meat mixture itself. Seasoning in layers builds deeper flavor than salting at the end.
Ground Turkey: Six ounces of 93 percent lean ground turkey works best. Leaner turkey (99%) can turn out dry even with all the moisture-adding steps. A slightly higher fat content keeps the meatloaf tender. Leftover ground turkey is perfect for Small Batch Turkey Tacos, Turkey Chili For One or in a healthier Sloppy Joe.
Worcestershire Sauce: A half teaspoon gives the turkey a savory depth and a light tang. It’s a small amount but the meatloaf would miss it.
Fresh Parsley: Adds a bright, fresh flavor that lifts the richer ingredients and balances the meatloaf. Flat-leaf (Italian) parsley has more flavor than curly parsley. Leftover parsley works well in salads and pasta dishes.
Parmesan Cheese: Two tablespoons of grated Parmesan adds richness and a subtle savory note that rounds out the turkey. Freshly grated from a block is sharper and more flavorful than pre-grated from a container.
Large Egg: Binds the turkey, breadcrumbs, and vegetables together so the meatloaf holds its shape when sliced. One large egg is the right amount for this size loaf.
Breadcrumbs: Use either homemade breadcrumbs or store-bought. Breadcrumbs absorb moisture from the egg and meat juices during baking, which is what keeps the turkey tender rather than dense and tough.
Ketchup: The base of the glaze. Use a good-quality ketchup since it’s the dominant flavor in the topping.
Brown Sugar: Light or dark brown sugar both work. It melts into the ketchup to create a sweet, glossy glaze that caramelizes on top of the meatloaf as it finishes baking.
Recipe Variations
This mini turkey meatloaf recipe is easy to make your own. Here are a few reliable ways to change it up.
Cheesy: Mix a quarter cup of shredded mozzarella or pepper jack into the meat mixture before shaping. The cheese melts into pockets throughout the meatloaf as it bakes.
Mushroom: Finely chop 2 tablespoons of cremini or white button mushrooms and sauté them with the onions. Mushrooms add moisture and a savory depth that pairs especially well with turkey.
BBQ: Replace the ketchup and brown sugar glaze with your favorite barbecue sauce or try my Homemade BBQ Sauce. It gives the meatloaf a smoky, tangy finish.
Turkey Meatloaf For Two: Double all the ingredients and use a slightly larger baking dish. Bake for 40 to 45 minutes before adding the glaze, then bake another 15 minutes until the internal temperature reaches 165°F.
How To Make Turkey Meatloaf For One
These step-by-step photos and instructions show how to make this individual turkey meatloaf. Full ingredient amounts are in the recipe card below.
- Cook the vegetables. Heat the olive oil in a 10-inch skillet over medium heat. Add the chopped onion and cook for 2 minutes, then add the garlic, Italian seasoning, salt, and pepper. Cook for another minute until the onion is soft and the garlic is fragrant. Set aside to cool slightly.
- Mix the meatloaf. In a medium bowl, combine the ground turkey, cooked vegetables, Worcestershire sauce, parsley, Parmesan, egg, and breadcrumbs. Mix gently with a large spoon just until everything is combined. Overmixing packs the meat too tightly and makes the meatloaf dense.
- Shape and place in the baking dish. Shape the meat mixture into an oval loaf about 1 to 1½ inches thick. Place it in a lightly greased 5-inch baking dish or 4×6-inch baking dish, leaving a little space around the edges so the sides can caramelize as it bakes.
- Bake. Bake at 350°F (177°C) for 30 minutes.
- Make the glaze and finish baking. Stir together the ketchup and brown sugar in a small bowl. After the first 30 minutes, remove the meatloaf from the oven and spoon the glaze over the top. Return it to the oven and bake for another 15 minutes, until the glaze is glossy and the internal temperature reaches 165°F (74°C).
- Rest before slicing. Remove the meatloaf from the oven and cover it loosely with aluminum foil. Let it rest for at least 10 minutes before slicing. Resting lets the juices settle back into the meat instead of running out onto the plate when you cut it.
How To Make Slow Cooker Turkey Meatloaf For One
You can also make this single serving turkey meatloaf in a slow cooker for a hands-off dinner.
- Follow steps 1 through 3 above to sauté the vegetables, mix the meatloaf, and shape it into an oval loaf.
- Place the shaped loaf in a 1.5 to 2-quart slow cooker.
- Cover and cook on low for 5 hours, or on high for 3 hours, until the internal temperature reaches 165°F (74°C).
- Stir together the ketchup and brown sugar for the glaze. Spoon it over the meatloaf during the last 15 minutes of cooking.
- Transfer the meatloaf to a plate and let it rest for 10 minutes before slicing.
Expert Tips
Sauté the onions and garlic first. Raw onion makes meatloaf watery and sharp. Two minutes in the skillet mellows the flavor and adds moisture to the turkey.
Use 93% lean ground turkey. Leaner blends (99%) can turn out dry even with all the moisture-adding ingredients. A little fat keeps the meatloaf tender.
Handle the meat gently. Mix just until combined and shape into an oval about 1 to 1½ inches thick. Overworking or packing the meat makes the finished loaf dense and tough.
Use a 5-inch baking dish. A 5×5-inch square baking dish is the right size for a single serving. A small sheet pan works too and gives you extra caramelized edges.
Check the internal temperature. Ground turkey is safely cooked at 165°F (74°C). An instant-read thermometer takes the guesswork out of it and is especially important with turkey, which turns from juicy to dry quickly if overcooked.
Let it rest. Cover the meatloaf loosely with foil for 10 minutes before slicing. Cutting into it too early lets the juices run out onto the plate instead of staying in the meat.
Save the glaze for the last 15 minutes. Adding the glaze at the start burns the brown sugar. Spoon it on after the first 30 minutes for that glossy, caramelized finish.
Troubleshooting
Why is my turkey meatloaf dry?
Overbaking is the most common cause. Turkey goes from juicy to dry fast, and even 5 extra minutes past 165°F can change the texture. A too-lean blend (99%) also won’t carry enough fat to stay tender through a 45-minute bake.
Why did the turkey meatloaf fall apart when I sliced it?
Cutting too soon. A full 10-minute rest gives the proteins time to firm up and reabsorb juices. If it crumbled even after resting, the egg may not have been fully incorporated, leaving sections without binding.
Why did the meatloaf glaze burn?
Brown sugar scorches when exposed to oven heat too long. If the glaze went on before the 30-minute mark, it had too much time. A thin, even spoonful is all you need since thicker layers burn faster in a small dish.
Make-Ahead And Freezing Tips
Prepare ahead. You can make the turkey meatloaf mixture up to one day before baking. Shape it into the loaf, place it in the baking dish, cover, and refrigerate. Bake as directed when you’re ready.
Freeze unbaked. Shape the meatloaf, wrap it tightly in plastic wrap, and place it in a freezer-safe bag. Freeze for up to one month. Thaw overnight in the refrigerator, then bake as directed.
Freeze baked. Let the baked meatloaf cool completely. Wrap it in foil or plastic wrap, then place it in a freezer-safe bag. Freeze for up to three months.
Reheat. Warm a baked meatloaf in a 325°F (163°C) oven for about 15 minutes, or until heated through. Microwave individual slices on medium for 1 to 2 minutes.
Serving Suggestions
Pair this turkey meatloaf for one with single serving sides that bring out its rich, savory flavor.
Frequently Asked Questions
A single serving turkey meatloaf baked at 350°F (177°C) takes about 45 minutes total. Bake for 30 minutes, then add the glaze and bake another 15 minutes, until the internal temperature reaches 165°F (74°C).
Ground turkey meatloaf is fully cooked at 165°F (74°C). Use an instant-read thermometer inserted into the center of the loaf to check. Remove it from the oven at 165°F and let it rest for 10 minutes before slicing.
Use 93 percent lean ground turkey for the best balance of flavor and moisture. Very lean ground turkey (99 percent) tends to dry out during baking, even with moisture-building ingredients like sautéed onions, egg, and Parmesan.
Yes. Double all the ingredients and use a slightly larger baking dish. Bake for 40 to 45 minutes before adding the glaze, then bake another 15 minutes until the internal temperature reaches 165°F (74°C).
Yes, ground chicken can be substituted 1:1 for ground turkey in this recipe. The flavor will be slightly milder, but the cooking time and internal temperature stay the same (165°F / 74°C).
No. Baking turkey meatloaf uncovered lets the top brown and the glaze caramelize. Covering traps steam, which prevents the meatloaf from developing those flavorful, caramelized edges.
Yes. You can replace the ketchup and brown sugar glaze with barbecue sauce, tomato sauce, or a honey mustard glaze. The meatloaf itself doesn’t contain ketchup, so only the glaze needs to be swapped.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Did you make this turkey meatloaf for one? I’d love to hear how it turned out. Leave a rating and a comment below.
If you snap a picture, tag us on Instagram (@onedishkitchen) we’d love to see it!
Turkey Meatloaf For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 clove garlic -minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 6 ounces ground turkey
- ½ teaspoon Worcestershire sauce
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan cheese
- 1 large egg
- 3 tablespoons breadcrumbs
For the Glaze
- ¼ cup ketchup
- ½ tablespoon brown sugar
Instructions
- Preheat the oven to 350°F (177°C).
- Heat the olive oil in a small skillet over medium heat. Add the onion and cook 2 minutes.
- Add the garlic, Italian seasoning, salt, and pepper. Cook 1 minute more, then remove from heat.
- In a medium bowl, combine the ground turkey, cooked vegetables, Worcestershire sauce, parsley, Parmesan, egg, and breadcrumbs. Mix gently until just combined.
- Shape into an oval loaf about 1 to 1½ inches thick. Place in a lightly greased 5×5-inch baking dish.
- Bake for 30 minutes.
- Stir together the ketchup and brown sugar. Spoon over the meatloaf and bake 15 minutes more, until the internal temperature reaches 165°F (74°C).
- Cover loosely with foil and let rest 10 minutes before slicing.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Thanks Joanie,
My husband passed away late last year and I have already struggled for the last 15 years to downsize my cooking for a hearty family to that of an aging couple. Now to adapt to just me I am struggling. Love your recipes (those I’ve looked at so far) because you also often offer options for left over ingredients.
I made this meatloaf exactly to the recipe and it was tasty and probably still more than I needed, admittedly I had mash and steamed veg with it, but that’s OK as I also do up meals for my elderly Mum so I gave her probably a third of it.
Look forward to trying more of your ideas
Thank you for sharing this with me. I know how difficult it can be to adjust to cooking for one, and I’m so glad you’ve found the recipes helpful. It’s wonderful that you were able to share the meal with your mom—what a special way to make cooking for one feel more meaningful. I hope you continue to find recipes that work well for you, and I truly appreciate you being here. ❤️
Very good. Substituted oatmeal for bread crumbs and yogurt for egg to hold ingredients together. Every recipe I’ve made from OneDishKitchen has been good. My go-to site for tasty one dish meals. If I see a recipe I’m interested in at another website, I check first to see if Joanie has made it.
Thank you so much for your kind words! I love the idea of using oatmeal and yogurt in the meatloaf—it’s always great to hear how you’re making the recipes your own. I’m truly honored that One Dish Kitchen is your go-to site, and I’m so happy you’ve been enjoying the recipes!
I really enjoyed this meal. I used 3 oz light and 3 oz dark meat. Otherwise followed exactly and that ketchup brown sugar glaze was awesome. Only took 20 minutes to reach temperature. Severed with you mashed potatoes. I really appreciate recipes for one. I only cook for myself, husband eats gluten free and has most meals delivered. So thanks for all these wonderful recipes for one.
Can oatmeal be substitute for bread crumbs?
Yes. Please read through the Frequently Asked Questions section of this recipe post. You can find the answers to most questions there.
Great recipe. First time using ground turkey. Out of parsley, so finely diced celery sauted with onion. Out of parmesan cheese so used nutritional yeast. Upped turkey to 8 oz to up protein intake. Added about 15 cc milk for added turkey. Took a little longer to cook. Delicious. Can’t wait to try with parsley and cheese.
I love the creative tweaks you made to the turkey meatloaf recipe! Substituting finely diced celery and nutritional yeast sounds like a fantastic way to adapt to what you had on hand. Adding more turkey and a bit of milk for that extra protein boost is also a great move!
Parsley and cheese will add even more flavor, so I’m excited for you to try it with those ingredients next time. Thanks so much for sharing your experience — this is super helpful for others who may want to make some changes too!
I loved the texture of this mini-meatloaf, and I loved the glaze. There was a little too much Italian seasoning for my taste, so I’ll decrease that next time. I also recently heard Ina Garten say that you can get a crispier crust if you bake your meatloaf on a sheet pan, so I did that, with good results.
I have found by using your website over the past three months, I have found ways to reduce food costs, and make delicious meals, bread and desserts for my self and grandkids when they come over. I have even recommended your website to others.
Thank you so much, Robert. I’m so happy to know our recipes are helpful to you.
Excellent recipe!! Delicious Dinner for Two!