Ground Meats
$1.35per plate
Prep
15 min
Ground Meats · Ground Turkey
Ground Turkey Meatloaf
Meatloaf is the definition of a cheap, filling dinner, and ground turkey makes a lighter version that still slices up thick and satisfying. The trick with lean turkey is moisture: breadcrumbs, an egg, and a splash of milk keep it tender instead of dry, and a glossy ketchup-and-brown-sugar glaze caramelizes on top as it bakes. A pound and a half feeds six with leftovers for the best sandwiches the next day, all for about a dollar twenty-five a plate. It joins the rest of our ground turkey recipes, all cheap dinners built on the same lean pound. A serving comes to 12g of carbs, so it doubles as one of our more low-carb meal ideas.
$1.25per plate
Estimated recipe total
$7.50 · serves 6
Cook
55 min
Total
1 hr 20 min
Serves
6
Recipe from Budget Plates · https://www.budgetplates.com/ground-turkey-meatloaf
Equipment
- Loaf pan or rimmed baking sheet
Variations
- Swap in crushed crackers or oats for the breadcrumbs.
- Mix a few tablespoons of barbecue sauce into the glaze for a smokier top.
- Add a grated carrot or handful of grated zucchini for extra moisture; squeeze zucchini dry first.
- Shape it free-form on a sheet pan instead of a loaf pan for a faster bake and more glazed edges.
1 How to make it
1
Heat the oven and mix
Heat the oven to 375 F and lightly grease a loaf pan or line a rimmed baking sheet. In a large bowl, combine the ground turkey, breadcrumbs, egg, onion, milk, garlic, Worcestershire, salt, pepper, and Italian seasoning.
2
Do not overmix
Mix with your hands just until everything is combined. Overworking the meat packs it tight and makes the loaf dense and rubbery, so stop as soon as it holds together.
3
Shape the loaf
Press the mixture into the loaf pan, or shape it into a free-form loaf about 4 inches wide on the lined sheet. A free-form loaf gives you more surface for the glaze to caramelize.
4
Glaze and bake
Stir the ketchup and brown sugar together and spread it over the top. Bake 50 to 55 minutes, until the glaze is set and the center reaches 165 F. Lean turkey has no pink left when it is done.
5
Rest before slicing
Let the meatloaf rest 10 minutes out of the oven. Resting lets the juices settle so it slices cleanly instead of crumbling apart.
6
Slice and serve
Cut into thick slices and serve with creamy mashed potatoes and green beans, or whatever cheap sides you have on hand.
2 Cheaper ingredient swaps
- Crushed crackers or oats for the breadcrumbs. About half a cup of either binds the loaf the same way. Use whatever is already in the cupboard.
- BBQ sauce for the ketchup glaze. A few tablespoons of barbecue sauce, plain or mixed with the ketchup, makes a smokier glaze.
- Add a grated vegetable. A grated carrot or a handful of grated zucchini mixed in adds moisture and stretches the meat further. Squeeze zucchini dry first.
- Free-form on a sheet pan. Shaping the loaf on a baking sheet instead of a pan bakes faster and gives more glazed, crusty edges.
3 Budget tips
- Ground turkey and a little breadcrumb stretch into a loaf that feeds six with leftovers.
- Breadcrumbs, egg, and milk both bind lean turkey and keep it moist, so a pound and a half goes a long way.
- The glaze is just ketchup and brown sugar, pennies for a topping that tastes like much more.
- Leftover meatloaf makes the best cheap lunch. Slice it cold for sandwiches the next day.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. Cold slices make excellent sandwiches.
Freezer
Freeze the baked loaf whole or in slices for up to 3 months. Cool completely first, then thaw overnight in the fridge before reheating.
Reheating
Reheat slices covered in a 325 F oven or in the microwave until hot through. A spoonful of extra glaze or ketchup keeps them from drying out.
5 Nutrition (per serving)
Calories
245
Protein
24g
Fat
11g
Carbs
12g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I keep ground turkey meatloaf from being dry?
Do not skip the egg, breadcrumbs, and milk; they hold moisture in the lean meat. Mix just until combined, bake only to 165 F, and let it rest before slicing so the juices stay in.
Loaf pan or sheet pan?
A loaf pan is classic and tidy. Shaping a free-form loaf on a sheet pan bakes a little faster and gives you more glazed, crusty surface. Both work well.
Can I make it ahead or freeze it?
Yes. Mix and shape it a day ahead and refrigerate until baking, or freeze the cooked loaf, whole or sliced, for up to 3 months.
How is $1.25 a plate figured?
About $7.50 for the whole loaf, six servings, so roughly $1.25 each. The pound and a half of turkey is the biggest cost. Sides like mashed potatoes are extra.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
This recipe also belongs to our Easy Family Dinner Recipes collection and our American Comfort Classics collection.
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