Parmesan Crusted Turkey Meatloaf (Print Version)
Lean turkey meatloaf with crispy Parmesan crust and Italian herbs.
# 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 Make It:
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 Hints:
01 -
- The crispy cheesy crust transforms humble ground turkey into something that feels fancy enough for Sunday dinner but easy enough for Tuesday
- Leftovers make incredible sandwiches the next day, if they actually last that long
02 -
- Overmixing the meat mixture makes for a tough, rubbery texture, mix just until combined
- The rest period is not optional, cutting too early lets all those juices run out onto the cutting board
03 -
- Use a meat thermometer to avoid guessing doneness, 165°F is your target
- The crust should be deep golden brown, if it's browning too fast tent with foil