Turkey Meatloaf For One
A juicy, tender turkey meatloaf for one made with lean ground turkey, Italian seasoning, Parmesan, and a sweet brown sugar glaze. This small turkey meatloaf recipe bakes in a small baking dish and serves one.
Servings: 1 serving
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 5x5-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
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 5x5-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.
To make 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 (74°C).
Nutrition
Serving: 1serving | Calories: 638kcal | Carbohydrates: 48g | Protein: 48g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 1857mg | Potassium: 878mg | Fiber: 4g | Sugar: 25g | Vitamin A: 827IU | Vitamin C: 10mg | Calcium: 304mg | Iron: 6mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
