Turkey Meatloaf Glaze Green Beans (Printable)

Lean turkey loaf glazed with tangy sauce, served alongside crisp sautéed green beans for a comforting meal.

# What You Need:

→ Turkey Meatloaf

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1/3 cup milk
04 - 1 large egg
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/4 cup chopped fresh parsley
08 - 2 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

→ Glaze

12 - 1/4 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tbsp apple cider vinegar

→ Green Beans

16 - 12 oz fresh green beans, trimmed
17 - 1 tbsp olive oil
18 - 1 clove garlic, sliced
19 - Salt and pepper, to taste

# How-To Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - Combine breadcrumbs and milk in a large bowl. Let stand for 2 minutes to absorb moisture.
03 - Add ground turkey, egg, onion, garlic, parsley, Worcestershire sauce, thyme, salt, and black pepper to the bowl. Mix gently until just combined, avoiding overmixing.
04 - Shape the mixture into a loaf on the prepared baking sheet or press into the loaf pan.
05 - Whisk together ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl.
06 - Spread half of the glaze over the meatloaf surface, reserving the rest.
07 - Bake for 40 minutes, then spread remaining glaze on top. Continue baking for another 10 to 15 minutes, or until internal temperature reaches 165°F.
08 - While meatloaf bakes, heat olive oil in a skillet over medium heat. Add sliced garlic and cook 30 seconds, then add green beans. Season with salt and pepper and sauté for 5 to 7 minutes until crisp-tender.
09 - Allow meatloaf to rest for 5 minutes before slicing. Serve alongside sautéed green beans.

# Helpful Tips:

01 -
  • Its lighter than beef meatloaf but still satisfying enough to feel like a real meal.
  • The glaze caramelizes in the oven and adds a sweet tang that makes every slice taste intentional.
  • Green beans cooked with garlic turn into a side dish that actually gets eaten, not pushed around the plate.
  • Leftovers taste even better the next day tucked into a sandwich with a little mustard.
02 -
  • Do not skip letting the breadcrumbs soak, dry breadcrumbs make the meatloaf crumbly and bland.
  • Use a meat thermometer to check for 165 degrees, undercooked turkey is not safe and overcooked turkey turns dry and disappointing.
  • Let the meatloaf rest before slicing or it will fall apart on the plate and lose all its moisture.
03 -
  • Line your baking sheet with parchment so the glaze does not stick and burn on the pan.
  • Reserve some glaze to brush on after baking for an extra glossy finish that looks as good as it tastes.
  • Do not crowd the green beans in the skillet or they will steam instead of saute and lose their crispness.

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