Parmesan Crusted Turkey Meatloaf (Print version)

Lean turkey meatloaf with golden Parmesan crust, Italian herbs, and crispy panko topping

# Ingredient List:

→ 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 (or 1 tbsp dried)
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 (optional)

→ 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 Advice:

01 -
  • The turkey stays incredibly moist thanks to the milk soaked breadcrumbs, so you will never deal with dry meatloaf again
  • That Parmesan panko crust creates this irresistible salty crunch that makes every bite feel special
  • It comes together in about 15 minutes of hands on time but tastes like something from an Italian kitchen
02 -
  • I learned the hard way that overmixing the meat mixture creates a dense rubbery texture, so mix just until combined and trust the process
  • The resting period is non negotiable, slicing too soon will cause all those delicious juices to run out onto the cutting board
03 -
  • Use a digital thermometer to check doneness, visual cues can be misleading with poultry and you want to be absolutely sure it reaches 165°F
  • If the crust is browning too quickly, loosely tent the top with foil for the last 10 minutes of baking