Turkey Meatloaf Glaze Green Beans (Printable version)

Lean turkey meatloaf glazed with tangy topping, served with sautéed green beans for a balanced dinner.

# What you need:

→ Turkey Meatloaf

01 - 1 pound 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 tablespoons Worcestershire sauce
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

→ Glaze

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

→ Green Beans

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

# How To:

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

# Expert Advice:

01 -
  • The tangy glaze turns simple ground turkey into something you actually crave.
  • It comes together fast enough for a weeknight but feels special enough for company.
  • The green beans cook while the meatloaf bakes, so dinner lands on the table without juggling ten pans.
02 -
  • Dont skip the resting time after baking or the meatloaf will fall apart when you slice it.
  • Overmixing the meat makes it dense and rubbery, so stop as soon as everything is just combined.
  • Check the internal temperature with a thermometer because undercooked turkey is no joke.
03 -
  • Line your baking sheet with parchment so the glaze doesnt burn onto the pan and cleanup takes seconds.
  • Use a meat thermometer instead of guessing—165°F is the magic number for safe, juicy turkey.
  • Let the breadcrumbs soak fully before mixing or they wont do their job keeping the loaf tender.

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