Bobby Flay Turkey Meatloaf Recipe

This Bobby Flay Turkey Meatloaf Recipe is a juicy and flavor-packed recipe, which is made with lean ground turkey and a sweet and tangy glaze. It’s a healthy twist on a classic, ready in about 1 hour and 15 minutes.

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Bobby Flay Turkey Meatloaf Ingredients

For the glaze:

⅔ cup ketchup
⅓ cup dark brown sugar, packed
1½ tablespoons apple cider vinegar
½ teaspoon Dijon mustard

For the meatloaf:

1 tablespoon olive oil
1 medium yellow onion, minced
3 cloves garlic, minced
1¼ teaspoon salt
¾ teaspoon freshly ground black pepper
2 teaspoons paprika
1 teaspoon dried thyme
1½ tablespoons Worcestershire sauce
1½ tablespoons Dijon mustard
2 large eggs
2 pounds ground turkey (93/7)
¾ cup Italian seasoned breadcrumbs
A few sprigs chopped fresh parsley, for garnish (optional)

How To Make Bobby Flay Turkey Meatloaf

Prep the oven and glaze: Preheat your oven to 350°F. Line a baking sheet with aluminum foil and grease it lightly with cooking spray or oil. In a small bowl, whisk together the ketchup, dark brown sugar, apple cider vinegar, and ½ teaspoon of Dijon mustard until smooth. Set this glaze aside.
Sauté the aromatics: Heat the olive oil in a skillet over medium heat. Add the minced onion and cook until soft and translucent, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let the mixture cool completely.
Mix the meatloaf base: In a large mixing bowl, whisk together the salt, pepper, paprika, thyme, Worcestershire sauce, 1½ tablespoons Dijon mustard, eggs, and about ¼ cup of the prepared glaze. Add the cooled onion and garlic mixture.
Combine turkey and crumbs: Add the ground turkey and the Italian seasoned breadcrumbs to the bowl. Mix gently with your hands or a fork just until the ingredients are combined. Do not overwork the meat.
Shape the loaves: Divide the meat mixture into two equal portions on the prepared baking sheet. Shape each portion into a smooth loaf, leaving space between them. Brush the remaining glaze generously over the tops and sides of both loaves.
Bake and serve: Bake for 45 minutes, or until the internal temperature reaches 165°F. Remove from the oven and let the loaves rest for 10 minutes. Drain any excess fat, slice, and garnish with fresh parsley if desired.

Recipe Tips

Cool the onions: It is vital to let the onion and garlic mixture cool before adding it to the raw turkey and eggs. Adding hot vegetables can begin to cook the meat prematurely and may scramble the eggs, affecting the texture.
Don’t overmix: Turkey proteins are delicate. Mix the ingredients until they are just combined. Overworking the mixture will result in a tough, rubbery meatloaf.
Why two loaves? Shaping the meat into two smaller loaves instead of one large brick allows for more surface area. This means more delicious caramelized glaze per slice and a faster, more even cooking time.
Fat content: Use 93% lean turkey (often labeled 93/7). If you use 99% fat-free turkey breast, the meatloaf will be very dry. The little bit of fat is necessary for moisture and flavor.

What To Serve With Bobby Flay Turkey Meatloaf

This lighter take on comfort food pairs well with classic sides.

Garlic Mashed Potatoes: A smooth contrast to the textured meatloaf.
Roasted Green Beans: Simple and crisp.
Glazed Carrots: Enhances the sweetness of the meatloaf glaze.
Macaroni and Cheese: For a hearty family dinner.

How To Store Bobby Flay Turkey Meatloaf Recipe

Refrigerate: Store leftover slices in an airtight container in the refrigerator for up to 3-4 days. It makes fantastic sandwiches when cold.
Reheat: Reheat gently in the microwave or in a 350°F oven covered with foil to prevent it from drying out.
Freeze: Wrap the cooked, cooled loaves tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Bobby Flay Turkey Meatloaf Nutrition Facts

Calories: 380
Total Fat: 14g
Saturated Fat: 3.5g
Cholesterol: 135mg
Sodium: 850mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugar: 18g
Protein: 35g

Nutrition information is estimated per serving based on 6 servings.

FAQs

Can I use plain breadcrumbs?

Yes, you can use plain breadcrumbs or Panko. If you do, add an extra teaspoon of Italian seasoning or dried oregano to the spice mix to make up for the lost flavor.

Is this recipe gluten-free?

As written, it is not due to the breadcrumbs and potentially the Worcestershire sauce. To make it gluten-free, use certified gluten-free breadcrumbs (or rolled oats) and a certified gluten-free Worcestershire sauce.

Why is my meatloaf mushy?

Mushy meatloaf usually results from too many wet ingredients (like not cooking the water out of the onions) or not baking it long enough. Ensure the internal temperature hits 165°F.

Try More Recipes:

Bobby Flay Vegetable Meatloaf Recipe
Bobby Flay Balsamic Meatloaf Recipe