Parmesan Crusted Turkey Meatloaf (Printable)

Lean turkey meatloaf topped with crispy Parmesan crust, Italian herbs, and ketchup glaze for a comforting dinner.

# 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
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 Cook:

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.

# Expert Tips:

01 -
  • The turkey stays incredibly moist thanks to the milk soaked breadcrumbs, so no more dry meatloaf disappointments
  • That golden Parmesan crust creates this amazing texture contrast that makes every bite interesting
  • Leftovers, if you somehow have any, make the most incredible sandwiches the next day
02 -
  • The meat mixture will feel softer than youre used to with beef meatloaf, this is completely normal and actually a good sign
  • If the crust starts browning too quickly, loosely tent with foil for the last 10 minutes
  • Letting it rest is not optional, I learned this the hard way when I cut into one too early and watched all the moisture disappear
03 -
  • Line your baking sheet with parchment paper for cleanup that takes literally five seconds
  • Use an instant read thermometer and pull it at 160°F, the residual heat will finish cooking it perfectly

Go Back