Parmesan Crusted Turkey Meatloaf (Printable Version)
Turkey meatloaf with crispy Parmesan topping and Italian herbs. Ready in just over an hour.
# What You Need:
→ Meatloaf Mixture
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→ Parmesan Crust
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→ Topping
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# 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.
# Helpful Hints:
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- The crust creates this incredible salty crunch that contrasts perfectly with the tender meat inside
- It reheats beautifully and somehow tastes even better the next day in sandwiches
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- Overmixing makes meatloaf tough and rubbery, so stop as soon as everything is combined
- The crust might seem thick but it will settle into the ketchup layer and create the best contrast in texture
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- Use a light touch when mixing and shaping, treat the meat mixture like you are handling it too much
- Let the meatloaf rest before slicing, this is what keeps it juicy instead of crumbly