Turkey Meatloaf Glaze Green Beans (Printable Version)

Tender turkey loaf glazed with sweet and tangy sauce, paired with crisp green beans for a flavorful dish.

# What You'll Need:

→ Turkey Meatloaf

01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
10 -
11 -
12 -

→ Glaze

13 -
14 -
15 -
16 -

→ Green Beans

17 -
18 -
19 -
20 -
21 -

# Step-by-Step:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or foil.
02 - Heat olive oil in a skillet over medium heat. Sauté onion until soft, about 3 minutes. Add garlic and cook 1 minute more. Let cool slightly.
03 - In a large bowl, combine ground turkey, sautéed onion and garlic, breadcrumbs, milk, egg, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix until just combined; do not overmix.
04 - Shape mixture into a loaf (about 8x4 inches) on the prepared baking sheet.
05 - In a small bowl, mix together glaze ingredients: ketchup, brown sugar, Dijon mustard, and apple cider vinegar. Spread half the glaze over the meatloaf.
06 - Bake for 30 minutes. Remove from oven, spread remaining glaze over the top, and return to oven.
07 - Bake an additional 15–20 minutes, or until the internal temperature reaches 165°F. Let rest 5–10 minutes before slicing.
08 - While meatloaf bakes, prepare green beans: Bring a pot of salted water to a boil. Add green beans and cook 2–3 minutes until bright green and crisp-tender. Drain and transfer to a bowl of ice water to stop cooking. Drain well.
09 - Heat olive oil in a skillet over medium-high heat. Add green beans, season with salt, pepper, and optional garlic. Sauté 2–3 minutes until heated through.
10 - Serve meatloaf slices with green beans on the side.

# Expert Advice:

01 -
  • The brown sugar glaze creates this gorgeous sticky crust that makes people think you spent hours on dinner
  • Turkey keeps it light enough that you can go back for seconds without that heavy post meal slump
02 -
  • Turkey meatloaf dries out faster than beef, so resist the urge to cook it beyond 165 degrees Fahrenheit internal temperature
  • Letting the onion and garlic cool before mixing them into the meat prevents the egg from starting to cook prematurely
03 -
  • Use a meat thermometer instead of guessing, because turkey can go from perfectly juicy to dry in a matter of minutes
  • If the glaze starts getting too dark before the meatloaf is done, loosely tent with foil for the remaining cook time

Go Back