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I present to you the best meatloaf recipe— it's tender, juicy, loaded with flavor and topped with unique but delicious glaze. This meatloaf recipe is easy to make and ready in less than an hour! It's a recipe that your entire family with find comfort in.

The Best Meatloaf Recipe

Christina
I present to you the best meatloaf recipe— it's tender, juicy, loaded with flavor and topped with unique but delicious glaze. This meatloaf recipe is easy to make and ready in less than an hour! It's a recipe that your entire family with find comfort in.
4 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Servings 1 meatloaf

Ingredients
  

Meatloaf

  • 2 pounds 93% lean ground turkey
  • 2 large eggs, whisked
  • ½ cup Panko breadcrumbs
  • 2 Tablespoons chicken broth
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons ketchup
  • 1 teaspoon minced garlic
  • 1 Tablespoon dried parsley
  • 1 teaspoon onion powder
  • 1 and ¼ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon white pepper

Glaze

  • ¾ cup ketchup
  • 2 Tablespoons BBQ sauce
  • 1 teaspoon steak sauce, like A1
  • 2 Tablespoons brown sugar

Instructions
 

  • Preheat the oven to 400°F. Lightly spray a 9x5 loaf pan with non-stick spray. Set aside.
  • In a large bowl, combine the ground turkey, eggs, breadcrumbs, chicken broth, Worcestershire sauce, ketchup, garlic, dried parsley, onion powder, salt, pepper and white pepper. Mix until just combined— do not overmix otherwise the meatloaf will be tough.
  • Press the meat mixture into the prepared loaf pan. In a small bowl, combine the ketchup, BBQ sauce, steak sauce, and brown sugar. Spread over the top of the meatloaf.
  • Bake the meatloaf for 45-55 minutes, or until the internal temperature reaches 160°F. Allow the meatloaf to cool for 10 minutes before slicing and serving.

Notes

  1. Make Ahead & Freezing Instructions: You can prepare the meatloaf up to 2 days in advance and store it in the refrigerator. Follow the steps through step 2, refrigerator and then begin at step 3 (while also preheating the oven.) An unbaked meatloaf (without the glaze) can be frozen for up to 3 months. A baked meatloaf can be frozen for up to 3 months.
  2. Meat: You can use either ground beef or ground turkey. I prefer to use a learner meat (at least 93%.)
  3. Broth: If you're using a large container of broth, you will have leftover. You can make my one pot sausage and broccoli pasta with the rest on another night.
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