Say hello to your new favorite turkey meatloaf recipe! Using ground turkey in recipes has a bit of a bad rep for being dry and boring, but not here! The panko gives a crispy crust on the outside and the sundried tomatoes and parmesan make it moist and creamy on the inside. It comes together in minutes, holds over well, and even tastes better the next day.

How to Make Turkey Meatloaf

Traditional meatloaf is made with ground beef. You can swap turkey for any ground beef recipe. Dark meat ground turkey will produce a moister meatloaf compared to using leaner turkey. Choose organic ground turkey, if possible

What’s the Secret to Moist and Delicious Turkey Meatloaf?

-Don’t overwork the meat – Combine all ingredients except meat, then fold in meat last just enough to incorporate ingredients

-Consider a sauce topper or dipper like ketchup mixed with a little BBQ sauce or sriracha

-Use a binder like egg in this recipe, or you can mix 1 tbsp ground flax with 3 tbsp water, let stand for 15 minutes, and it will get viscous like egg. This makes a delicious, moist egg substitute packed with fiber and omega 3 fatty acids

-Forming meatloaf by hand and cooking on a flat pan will create a nice browning effect on more surfaces than using a traditional loaf pan, while leaving the inside moist and juicy

Should I Cover Meatloaf During Cooking?

Leave it uncovered in this recipe to give the panko the opportunity to crisp up, and the outside to caramelize to preserve the inside juiciness

What Should I Serve with Turkey Meatloaf?

The panko breadcrumbs are a starch, so be sure to serve with plenty of nonstarchy veggies like green beans, roasted broccoli, and roasted carrots. If you choose to add a starch, try a complex starch like these Easy Roasted Hasselback Potatoes

How to Store Leftover Turkey Meatloaf, and What to do with Leftovers

Store in the frig for up to five days in a sealed container. Reheat leftovers for another meal, or use for a sandwich, crumble to make stuffed peppers, a quick pasta, or put in a baking dish, top with a layer of frozen veggies, then a layer of mashed potatoes for a quick Sheppard’s Pie

Ingredients for Turkey Meatloaf with Sundried Tomatoes and Panko

I like the panko in this recipe, but you can omit if you would like to make it low carb keto

Half of the panko in this recipe is molded around the outside of the meatloaf before baking, giving it a crispy crust when roasted

It has organic ground turkey, Vidalia onion, garlic, fresh basil, whole wheat panko that is oil free, good parmesan cheese, egg, sundried tomato, salt and pepper

Crispy Turkey Sundried Tomato Panko Meatloaf

Course Entree, Main Course

Cuisine American, anti inflammatory, Comfort Food, entree, Healthy, Italian, meatloaf, Mediterranean

Keyword 30 Minute Meal, 5 Ingredients, Comfort Food, ground turkey, Low Carb, meatloaf, Organic, Parmesan, sundried tomato, Thai Basil

Ingredients

1 pound ground turkey preferably organic
1 small Vidalia onion diced
1 egg beaten
1 cup fresh basil leaves chopped*
½ cup minced sundried tomatoes packed in oil oil drained
½ cup whole wheat panko breadcrumbs divided
½ cup good grated parmesan cheese
1 tsp sea salt
1 tsp ground black pepper

Instructions

Preheat oven to 350 degrees F convection roast
In a medium bowl, mix all ingredients, except ¼ cup panko
Form into a loaf, and place on a parchment lined baking pan
Press remaining ¼ cup panko around meatloaf, distributing evenly
Roast meatloaf in oven until internal temperature achieves 165 degrees F, about 30 min
Let rest for 5 minutes, slice, and serve

Recipe Notes

*Substitute 1 tbsp dried basil, or dried Italian seasoning if fresh basil is not available