This turkey and beef meatloaf recipe uniquely combines two types of meat, creating a delicious and flavorful dish. It's a great choice for a cozy dinner.
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My mom always said the secret to the most flavorful dishes was combining two types of ground meat.
She used to blend ground pork and beef to make her signature cabbage rolls and other Ukrainian dishes.
I do not cook much with pork, so I adapted her recommendations by using turkey and beef to make a traditional meatloaf with a tangy glaze.
Eventually, the recipe evolved and I added some sauteed veggies for taste, texture, and nutrients.
The rich flavor of beef, with its higher fat content, pairs wonderfully with the milder and leaner taste of turkey.
This unique combination strikes a nice balance of flavor, texture, and taste. And of course, it comes with caramelized glaze on top, made from ketchup, brown sugar, and apple cider vinegar.
We enjoy this meatloaf with mashed potatoes, sweet potatoes, carrots and green beans or roasted yellow beets.
If you are looking for variations, you might also like our turkey meatloaf with zucchini or air fryer turkey meatloaf muffins.
Meatloaf Ingredients
Please, see the recipe card at the end of this post for the full list of ingredients and quantities.
- Ground turkey: I used 7% fat turkey. f you choose lean ground turkey, opt for higher fat-content beef and vice versa.
- Ground beef: I used 10% fat beef. You can use 15%, especially if you have very lean ground turkey.
- Mirepoix vegetables: carrots, celery, yellow onion.
- Eggs: I used 2 small eggs.
- Panko breadcrumbs: you can also use regular breadcrumbs or crushed saltine crackers. To make it gluten-free, use the same amount of gluten-free quick oats.
- Worcestershire sauce: just to add some extra savory flavor to the loaf.
- Seasonings: I used salt, black pepper, garlic powder, and dried parsley. Sometimes, I like to add Italian seasoning too.
- Oil: You will need a little bit of oil to saute the veggies. I used olive oil.
- Ketchup Glaze: ketchup. brown sugar, apple cider vinegar.
Directions
Line a 9"x 5" oven-safe glass dish or a loaf pan with parchment paper.
Place a small onion, carrot, and celery rib (if using) in a food processor. Plus on high for about 30-40 minutes or until finely grated.
You can also finely dice the veggies or grate them using a hand grater.
In a large skillet, heat olive oil. Add grated vegetables and saute them over medium heat for about 5 minutes, stirring often.
Once the vegetables soften and slightly brown, take them off the heat and let them cool down slightly.
In a large bowl, add ground beef, ground turkey, eggs, breadcrumbs, Worcestershire sauce, salt, seasonings, and sauteed vegetable mixture. Mix well to combine.
Gently transfer the mixture into a prepared load pan. Use your hands or spatula to shape the meat into an even load, filling the pan up to its edges.
Do not pack it too hard, because it will make the meatloaf dense. The meatloaf will expand and grow a little bit while baking, so ensure there is some space between the meatloaf and the top edge of the pan.
Place the meatloaf in a preheated to 375° degrees F oven. Bake it for about 50 minutes.
Meanwhile, in a small bowl combine ketchup. brown sugar, and apple cider vinegar. Taste the glaze and add some salt, pepper, and garlic powder to taste.
Take out the loaf and glaze the top of the meatloaf generously with the ketchup sauce.
Continue baking for another 20 minutes or until the meatloaf's internal temperature reaches 165°F. Rest the meatloaf for 10-15 minutes before serving.
Nataliia's tips
- Do not overmix the meat mixture.
- Do not press or pack it hard into the loaf pan to prevent the dense texture.
- Add more or less salt, pepper, and herbs to your taste.
- Use a meat thermometer to ensure the meatloaf is fully cooked.
- Let the meatloaf rest before slicing it.
Make ahead
If you plan to make the meatloaf the next day, you can keep the unbaked meatloaf in the fridge for up to 1 day. Simply cover it with plastic wrap and place it in the fridge until ready to bake.
Cooked meatloaf will last in the fridge for up to 3 days. Store it in an airtight container to maintain its fresh taste and prevent it from drying out.
I recommend reheating the meatloaf in the oven. You can also use the microwave if you do not have time.
Frequently asked questions
In my opinion and experience, the best meat for meatloaf is a combination of two different types of meat, such as beef, turkey, pork, or veal. The mix of different meats helps achieve the best balance of textures and flavors.
Cooking time will depend on the size of the meatloaf, the way it is shaped, and the oven temperature. For example, this 2 lb meatloaf takes about 80-90 minutes at 375°F. I always recommend using a meat thermometer to check the doneness.
Yes, you can freeze cooked meatloaf. Wrap fully cooled down meatloaf tightly in plastic wrap and place it in a freezer-safe bag or container. It can last in the freezer for 3 months.
More dinner ideas
- Turkey meatballs - lean but flavorful baked meatballs
- Air fryer chicken meatballs - easy and kids friendly
- Stuffed bell peppers - classic comfort dish
- Roasted whole chicken in oven bag - better than store-bought rotisserie chicken
📖 Recipe
Turkey and beef meatloaf
Equipment
- Food Processor or Grater Box
- Loaf Pan (9x5 inch)
Ingredients
- 1 pound ground beef, 80% lean
- 1 pound ground turkey, 93% lean
- ½ cup panko breadcrumbs or plain breadcrumbs
- 2 small eggs
- 1 small onion
- 1 small carrot
- 1 celery rib
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt, to taste
- ½ teaspoon garlic powder, to taste
- ½ teaspoon black pepper, to taste
- 1 tablespoon olive oil for sauteing vegetables
Glaze
- ¾ cup ketchup
- 1 tablespoon brown sugar, or honey
- 1 teaspoon apple cider vinegar or Dijon mustard
- to taste salt, pepper
Instructions
- Preheat oven to 375°F. Line a pan loaf with parchment paper or spray it with cooking spray.
- Add onion, carrot and celery to a food processor. Pulse on high for 30-40 minutes or until finely grated.
- In a large skillet, heat 1 tablespoon olive oil. Add grated vegetables and saute them over medium heat until soften and slightly browned.
- In a large bowl, add 1 lb ground beef, 1 lb ground turkey, 2 small eggs, ½ cup breadcrumbs, sauteed vegetables, 1 teaspoon Worcestershire sauce, salt, garlic powder and pepper. Mix to combine.
- Transfer the meatloaf mixture into a prepared loaf pan. Pack it gently. Bake for about 50 minutes.
- Meanwhile, mix ¾ cup ketchup ,1 tablespoon brown sugar, 1 teaspoon apple cider vinegar. Add salt and pepper if needed to taste.
- Take out the meatloaf and generously spread the glaze on top. Continue baking for another 20 minutes or until the meatloaf internal temperature reaches 165°F. Before slicing, let the meatloaf rest for at least 10-15 minutes.
Notes
- To reduce the cooking time by at least 20-30 minutes, bake the meatloaf at 400° F.
- Use box grater to shred the vegetables if you do not have a food processor.
- Always check donennes by using a meat thermometer. The internal temperature should be at least 165°F.
Gina says
I made it twice, but all turkey ! Delicious. Thank you for sharing
Nataliia says
Thank you so much for your review. I am so happy you enjoyed it.