Parmesan Crusted Turkey Meatloaf (Printable)
Savory turkey meatloaf with golden Parmesan-panko crust, Italian herbs, and classic ketchup glaze.
# What You Need:
→ Meatloaf Mixture
01 - 1 ½ lbs ground turkey
02 - 1 cup breadcrumbs
03 - ½ cup milk
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - ¼ cup grated Parmesan cheese
08 - 2 tbsp chopped fresh parsley or 1 tbsp dried
09 - 1 tsp dried Italian seasoning
10 - 1 tsp salt
11 - ½ tsp black pepper
12 - 2 tbsp ketchup
→ Parmesan Crust
13 - ½ cup grated Parmesan cheese
14 - ½ cup panko breadcrumbs
15 - 2 tbsp melted butter
16 - 1 tbsp chopped fresh parsley
→ Topping
17 - ¼ cup ketchup
# How-To Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, combine ground turkey, breadcrumbs, milk, egg, onion, garlic, Parmesan, parsley, Italian seasoning, salt, pepper, and 2 tbsp ketchup. Mix until just combined—do not overmix.
03 - Shape the mixture into a loaf on the prepared baking sheet or transfer to the loaf pan, smoothing the top.
04 - Spread ¼ cup ketchup evenly over the top of the loaf.
05 - In a separate bowl, mix together grated Parmesan, panko breadcrumbs, and melted butter until the mixture resembles coarse clumps. Sprinkle evenly over the top of the ketchup layer.
06 - Bake for 50 minutes, or until the internal temperature reaches 165°F and the crust is golden brown.
07 - Let meatloaf rest for 10 minutes before slicing. Garnish with extra parsley if desired and serve warm.
# Helpful Tips:
01 -
- The crust gets golden and crunchy while the meatloaf stays incredibly moist, even with lean turkey
- It reheats beautifully and might just be better the next day as sandwiches
02 -
- Overmixing the meat mixture makes the texture dense and rubbery, so stop as soon as everything is combined
- Letting the meatloaf rest before slicing is absolutely crucial or all those juices will run out onto your cutting board
03 -
- Use freshly grated Parmesan instead of pre-grated for the best melting and flavor
- If the crust starts browning too quickly, tent the loaf with foil for the last 10 minutes