Parmesan Crusted Turkey Meatloaf (Printable Version)
Lean ground turkey meets Italian herbs and a crispy Parmesan crust for a delicious main dish.
# 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 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 Insights:
01 -
- The crispy Parmesan crust transforms humble ground turkey into something that feels like a special occasion
- Leftovers make the most incredible sandwiches the next day, better than the first night honestly
02 -
- Do not skip the resting period—slice too soon and all your juices will run onto the cutting board instead of staying in the meatloaf
- The crust should be deeply golden, not just lightly browned—that is where all the flavor lives
03 -
- Use a light touch when mixing—the more you work the meat, the tougher the final texture becomes
- Room temperature ingredients blend more smoothly and help prevent a dense loaf