Easy Turkey Meatloaf
This easy turkey meatloaf is packed with flavor, juicy inside, and kissed with smoky goodness! The flavors explode in your mouth.
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Easy Turkey Meatloaf with a Smoky Twist
This easy turkey meatloaf is everything you love about comfort food, with an extra layer of smoky goodness. The flavors are an explosion thanks to the fresh herbs. Slice it up and serve with your favorite sides for a cozy dinner with a smoky twist! Fire up your Recteq or Traeger with me (or if you are one of those really cool people who uses a hard wood smoker) and make this easy turkey meatloaf served over creamy mashed potatoes.
Here’s why I love this dish!
- Sharp cheddar melts right in, while garlic, onions, and a pinch of fennel give it a cozy, sausage-like warmth.
- The glaze caramelizes into this perfect, tangy-sweet crust.
- Ground turkey stays juicy and tender, thanks to a low-and-slow smoke that pulls out all those amazing flavors.
- You can bake this if you don’t have a smoker and its still delicious.
Making mashed potatoes is so easy. If you are looking for a twist, try it over mashed sweet potatoes…yummy!
Step by Step Process for Smoked Easy Turkey Meatloaf
- Get Your Smoker Ready: Preheat your smoker to 225°F. Cherry or hickory wood chips work great with turkey, adding a nice, subtle smokiness that doesn’t overpower the meat.
- Mix It Up: In a big mixing bowl, add all your ingredients for the meatloaf. Use your hands to gently combine everything—over-mixing is a no-go because it can make your meatloaf too dense.
- Shape and Set: Form the mixture into a loaf shape and place it on a smoker-safe tray lined with parchment paper or foil for easy cleanup.
- Glaze It (Optional, But Delicious): If you’re glazing, mix up the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and smoked paprika. Brush a thin layer over the meatloaf before placing it in the smoker.
- Smoke It Up: Pop the meatloaf into the smoker and let it cook for 2-3 hours, or until the internal temperature hits 165°F. For an extra-thick glaze, brush more on every 30-40 minutes.
- Rest and Slice: Once it’s done, let the meatloaf rest for 10 minutes—this keeps it juicy and makes slicing a breeze.
Easy Turkey Meatloaf
This easy turkey meatloaf is packed with flavor, juicy inside, and kissed with smoky goodness! The flavors explode in your mouth.
Ingredients
- 2 pounds ground turkey
- 2 large eggs (for binding)
- ½ cup grated Parmesan cheese (helps hold it together and adds flavor)
- 1 cup shredded sharp cheddar (or shredded smoked gouda)
- 1 small finely diced yellow onion
- 3 minced garlic cloves
- ¼ cup chopped fresh parsley (or 4 tsp dried parsley)
- ¼ cup chopped fresh basil (or 4 tsp dried basil)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp chopped fresh sage (or 1 tsp dried sage)
- 1 tsp whole fennel seeds (optional, for that classic sausage flavor)
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional for a bit of heat)
Smoked Glaze (optional)
- ¼ cup ketchup
- 2 tbsp apple cider vinegar
- 1 tbsp Light Brown Sugar
- ½ tsp Worcestershire sauce
- ¼ tsp smoked paprika
Instructions
- Preheat your smoker to 225°F. If using wood chips, cherry or hickory wood works well with turkey.
- In a large mixing bowl, combine 2 pounds ground turkey, 2 large eggs, ½ cup grated Parmesan cheese, 1 cup shredded sharp cheddar, 1 small finely diced yellow onion, 3 minced garlic cloves, ¼ cup chopped fresh parsley, ¼ cup chopped fresh basil, 1 tbsp fresh thyme leaves, 1 tbsp chopped fresh sage, 1 tsp whole fennel seeds, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes (if using). Use your hands to mix everything just until combined. Be careful not to over-mix; it can make the meatloaf tough.
- Form the mixture into a loaf shape and place it on a smoker-safe baking tray lined with parchment paper or aluminum foil for easy cleanup.
- If using glaze, in a small bowl, mix together ¼ cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp Light Brown Sugar, ½ tsp Worcestershire sauce and ¼ tsp smoked paprika. Brush a thin layer over the meatloaf.
- Place the tray in the smoker and let it cook for about 2-3 hours, or until the internal temperature reaches 165°F. Brush additional glaze every 30-40 minutes if you want a thicker coating.
- Once it’s done, let the meatloaf rest for about 10 minutes. This helps keep it juicy and makes it easier to slice.
- Slice up the meatloaf and enjoy with your favorite sides. This pairs well with smoked vegetables, mashed potatoes, or even a fresh garden salad.
Notes
NOTE: If you would rather bake the meatloaf, preheat oven to 375°F and cook uncovered for 45 minutes to 1 hour.
Ground chicken or lean ground beef work just as well as turkey. Beef will give it a richer flavor, while chicken stays mild like turkey.
Fit This Into Your Diet:
- Gluten-Free: This recipe contains no breadcrumbs or gluten-containing ingredients, so it’s naturally gluten-free.
- Paleo: Everything in this recipe aligns with paleo guidelines. Parmesan cheese, however, is sometimes debated in paleo circles. If you strictly follow paleo, you can omit the cheese or replace it with a tablespoon or two of nutritional yeast to keep that savory flavor.
- Whole-30 compliant: Just skip the brown sugar in the glaze to make it Whole30-friendly. For the sweetness, you could substitute it with a bit of date paste or simply go without the sweet element. Also, check that your ketchup and Worcestershire sauce are Whole30-approved (or make homemade versions without any added sugars or preservatives).
Nutrition
Calories: 383kcalCarbohydrates: 13gProtein: 39gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0gCholesterol: 175mgSodium: 593mgPotassium: 61mgFiber: 3gSugar: 7gVitamin A: 16IUVitamin C: 23mgCalcium: 103mgIron: 15mg
Tried this recipe?Tag @god_given_ingredients on Instagram so we can admire your chef’s kiss!
This worked exactly as written, thanks!