Name: Turkey Meatloaf with Parmesan and Herbs Recipe
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 Tbsp olive oil, divided; 1 1/4 cups finely chopped yellow onion (1 medium); 1 Tbsp minced garlic (3 cloves); 3/4 cup bread crumbs homemade or store-bought; 1/3 cup low-sodium chicken broth; 1/2 cup (1.4 oz) finely shredded parmesan cheese; 1 1/2 Tbsp Worcestershire sauce; 1/3 cup + 1 Tbsp ketchup, divided; 1 Tbsp dijon mustard; 3 Tbsp chopped fresh parsley, plus more for garnish; 1/2 tsp dried thyme; 1 large egg; 1 large egg yolk; 1 tsp Salt; 1/2 tsp freshly ground black pepper; 2 lbs 93% lean ground turkey

There’s just something so comforting about this Turkey Meatloaf with Parmesan and Herbs Recipe—it’s juicy, flavorful, and packed with herbs that bring it to life. Trust me, it’s a crowd-pleaser that feels both homey and a bit fancy at the same time.

A loaf-shaped meat dish covered with a shiny red sauce and sprinkled with chopped green herbs sits on a white plate. Two slices have been cut from the front, showing a light brown, moist interior mixed with small green bits. A knife with a black handle lies next to the loaf on the plate. The background is a white marbled surface with some scattered green herbs and a bunch of fresh green parsley slightly blurred on the right side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turkey Meatloaf with Parmesan and Herbs Recipe
Top Tip
How to Serve Turkey Meatloaf with Parmesan and Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Meatloaf with Parmesan and Herbs Recipe

Why You'll Love This Recipe

I’ve made a lot of meatloaves over the years, but this Turkey Meatloaf with Parmesan and Herbs Recipe stands out because it’s anything but dry or bland. The Parmesan adds savory depth, and the herbs brighten up the whole loaf. Perfect for weeknights or when friends drop by.

Juicy & Flavorful: This recipe avoids the dryness that turkey meatloaf can sometimes have thanks to a clever mix of broth and Parmesan.
Herb-Fresh Taste: Using fresh parsley and thyme transforms it from ordinary to vibrant and savory.
Simple Ingredients: You probably have most of these in your kitchen right now—no need for fancy shopping trips.
Versatile & Easy: The method is straightforward, and you can easily tweak it to suit your taste or what’s in your fridge.

The image shows a white oval plate with a sliced meatloaf on a white marbled surface. The meatloaf has a smooth, shiny red glaze on top and is sprinkled with finely chopped green herbs. There are nine slices arranged neatly on the plate, each slice showing a light brown interior with green herbs mixed inside. The meatloaf end piece remains whole, with the same red glaze and herb garnish. A knife with a black handle rests on the edge of the plate, with some herbs scattered around. Fresh green parsley is partially visible in the top right corner, adding a fresh touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this meatloaf plays a part in creating that perfect balance of flavor, moisture, and texture. I’ve shared tips that help you pick and use the best versions for maximum success.

Flat lay of a small white ceramic bowl of golden olive oil, a medium yellow onion finely chopped on a white ceramic plate, a small white bowl filled with peeled garlic cloves minced, a small mound of light golden bread crumbs on a white ceramic dish, a small white bowl containing clear light chicken broth, a small white bowl with finely shredded pale yellow parmesan cheese, a small white bowl with dark reddish-brown Worcestershire sauce, a small white bowl holding bright red ketchup, a small white bowl with smooth pale yellow dijon mustard, a small cluster of vibrant green chopped fresh parsley on a white ceramic plate, a small white bowl with dried pale green thyme leaves, one large whole brown egg with a clean uncracked shell, one large whole egg yolk with a clean uncracked shell beside it, a small white bowl of fine white salt, a small white bowl of freshly ground black pepper, and a mound of raw pinkish ground turkey arranged perfectly symmetrical on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A little fat to help caramelize the onions and keep the loaf moist.
Yellow onion: Caramelizing the onion unlocks sweetness and depth in the final meatloaf.
Garlic: Just enough to add that warm, aromatic kick without overpowering.
Bread crumbs: They soak up moisture and help bind the loaf—you can use homemade or store-bought.
Chicken broth: Adds juiciness without making the meat mixture soggy.
Parmesan cheese: Brings savory richness and a slightly nutty flavor that pairs amazingly well with turkey.
Worcestershire sauce: Adds umami layers that lift the whole dish.
Ketchup: Adds a hint of sweetness and tang, painting the top for a shiny finish.
Dijon mustard: Subtle heat and complexity in the flavor profile.
Fresh parsley: Gives the loaf a fresh, herby brightness.
Dried thyme: Earthy, slightly minty, and comforting.
Egg and egg yolk: Essential for binding everything together without drying it out.
Salt & pepper: Basic seasoning that lets the other flavors shine.
Ground turkey: The lean protein base that’s healthier but can be dry if not handled with care.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Turkey Meatloaf with Parmesan and Herbs Recipe is a canvas—once you nail the base method, you can make it your own. I’ve tried swapping herbs depending on the season, and I love how adaptable this recipe is.

Variation: I’ve added chopped mushrooms or roasted bell peppers before, which added moisture and an earthy twist. Totally delicious and a great way to sneak in veggies!
Healthier swaps: If you want to cut down sodium, opt for low-sodium broth and reduce added salt—you’ll still get plenty of flavor from the herbs and Parmesan.
Spice it up: Adding a touch of smoked paprika or chili powder gives it a fun smoky heat.

Step-by-Step: How I Make Turkey Meatloaf with Parmesan and Herbs Recipe

Step 1: Sauté to Flavor Heaven

Start by heating 1 tablespoon of olive oil in a skillet over medium-high heat. Toss in the finely chopped onion and cook it slowly until it turns a pretty golden brown—about 5 minutes. This step is key because those sweet, caramelized onions build a deep flavor base. Then add the garlic and sauté for just 30 more seconds so it doesn’t burn. Let those aromas envelop your kitchen—that smell always gets me excited to finish the meatloaf!

Step 2: Mixing Moisture and Crumbs

While the onion cools, stir together your bread crumbs with chicken broth in a large bowl. When your onion and garlic mixture has cooled completely (don’t skip this or it’ll scramble the eggs later!), combine it with the crumbs and broth. Pop this mix into the fridge for 15-20 minutes to chill. This little rest helps everything bind perfectly without creating a soggy mess.

Step 3: Build Your Flavor Base

Once chilled, add the Parmesan, Worcestershire sauce, 1 tablespoon ketchup, Dijon mustard, fresh parsley, thyme, egg, egg yolk, and season well with salt and pepper. Give it a good stir to combine—it should look like the start of something amazing. I usually reserve tasting here since the turkey’s not in yet, but the aroma will tell you you’re on the right track.

Step 4: The Turkey Country

Add the ground turkey to your flavored mixture, and this is where I get my hands in—I find it’s the best way to blend everything without overworking the meat. Mix just until combined; too much handling toughens it. Shape it into a loaf about 9x4 inches on your prepared baking sheet, then give it a brush with the remaining olive oil to help it brown beautifully.

Step 5: Baking to Perfection

Bake the loaf in a 375°F oven for 45 minutes, then pull it out carefully and brush the top with the rest of the ketchup—you’re giving it that classic glossy finish. Pop it back into the oven and continue baking until the internal temperature hits 165°F. I always take the thermometer to a few spots to confirm even cooking. When done, let it rest 5 minutes—it helps the juices redistribute so every slice stays juicy.

Top Tip

Over the years, I’ve found a few little tricks truly make the difference with this Turkey Meatloaf with Parmesan and Herbs Recipe. These help keep things moist, flavorful, and beautiful.

Don’t skip chilling the onion and breadcrumb mixture: This cool-down step prevents your eggs from cooking prematurely, ensuring a tender texture.
Use a meat thermometer: I learned the hard way that pressing or slicing early leads to dryness. Checking for 165°F ensures safety without ruining moisture.
Hand mix gently: Use your hands instead of a spoon to combine—less chance of overmixing means a more tender loaf.
Brush with olive oil and ketchup: This combo creates a golden crust with a subtle tangy glaze that everyone notices.

How to Serve Turkey Meatloaf with Parmesan and Herbs Recipe

Garnishes

I like to sprinkle some extra freshly chopped parsley right after resting for a pop of color and herbal brightness. A few cracked black pepper flakes on top can add a fresh bite, too. Sometimes, a little drizzle of extra ketchup or a mustard-mayo blend on the side for dipping rounds it out perfectly.

Side Dishes

My favorite pairings include creamy mashed potatoes or roasted garlic mashed cauliflower for a lighter option. Sautéed green beans or a crisp mixed salad with lemon vinaigrette add freshness and balance to the plate. For cozy weeknight dinners, steamed broccoli or honey-glazed carrots round out the meal beautifully.

Creative Ways to Present

For holiday meals or special gatherings, try slicing the meatloaf into thick rounds and serving it atop a bed of creamy polenta or wild rice pilaf. I’ve even assembled mini meatloaf muffins for a fun appetizer or kid-friendly party platter—just bake in a muffin tin and top with a tiny dollop of ketchup before serving.

Make Ahead and Storage

Storing Leftovers

After the meatloaf cools completely, I wrap leftovers tightly in plastic wrap or pop them into an airtight container, then refrigerate for up to 3 days. This keeps the flavors fresh, and the texture stays wonderfully moist when reheated properly.

Freezing

I’ve successfully frozen whole or sliced Turkey Meatloaf with Parmesan and Herbs Recipe wrapped tightly in foil and then placed in a freezer bag. Freeze for up to 2 months. When thawing overnight in the fridge before reheating, the texture and flavor are still fantastic.

Reheating

To reheat, I prefer the oven at 325°F, wrapped loosely with foil, until warmed through—usually about 15-20 minutes for slices. The foil keeps it juicy while gently reheating. Microwave works fine too, just cover and do it in short bursts to avoid drying out.

Frequently Asked Questions:

Can I use ground chicken instead of turkey?

Absolutely! Ground chicken works fine as a substitute, but keep in mind it may be a little milder in flavor and possibly less lean. I’d recommend keeping an eye on moisture and maybe reducing broth slightly if your chicken is very soft.

What’s the best way to avoid a dry turkey meatloaf?

The biggest trick is balancing moisture — don’t skip the broth-soaked bread crumbs and don’t overmix the meat. Also, let the meatloaf rest after baking; this helps keep it juicy when slicing.

Can I make this recipe gluten-free?

Yes! Just swap the regular bread crumbs for gluten-free bread crumbs or crushed gluten-free crackers. The texture might be slightly different but it still turns out delicious.

How do I know when the meatloaf is cooked through?

Use a meat thermometer and look for an internal temperature of 165°F in the thickest part. This is the safest way to ensure it’s fully cooked but still juicy.

Final Thoughts

This Turkey Meatloaf with Parmesan and Herbs Recipe holds a special place in my kitchen rotation—it’s the perfect mix of comfort and freshness. I love how approachable it is, and I know you’ll enjoy it too, whether you’re feeding family or serving guests. Give it a try, and soon enough, it’ll be one of those dishes you think of when you want something warm, satisfying, and full of flavor.