Parmesan Crusted Turkey Meatloaf (Printable)
Lean turkey loaf with golden Parmesan breadcrumb crust and Italian herbs
# What You'll 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 Cook:
01 - Set 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 - Mix together grated Parmesan, panko breadcrumbs, and melted butter until coarse clumps form. Sprinkle evenly over the ketchup layer.
06 - Bake for 50 minutes, or until 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 Suggestions:
01 -
- The turkey stays incredibly moist while still feeling lighter than traditional meatloaf
- That buttery Parmesan crust creates this irresistible salty crunch that makes every bite interesting
- It reheats beautifully and somehow tastes even better the next day
02 -
- Overmixing the meat mixture makes for a dense rubbery loaf so mix until ingredients are just combined
- The crust can burn quickly so check at 40 minutes and tent with foil if needed
- Using a baking sheet instead of a loaf pan gives you more crispy edges
03 -
- Room temperature ingredients mix more evenly and prevent the mixture from separating
- Use freshly grated Parmesan for the crust—it melts and browns better than pre-grated