Tomato-Basil Turkey Meatloaf
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My best turkey meatloaf is one of the most loved dinners in my house. This recipe makes a moist, super-juicy meatloaf, packed with Italian-style seasonings like sun-dried tomatoes, fresh basil, and Parmesan cheese.
This comforting turkey meatloaf recipe is a go-to in my house. When I was a personal chef my clients requested it weekly, along with classis sides like mashed potatoes with olive oil and roasted green beans!
It’s moist, juicy and super tasty — everything you’d want in the best meatloaf, along with Italian-style seasonings like basil, Parmesan cheese. The base is a puree of sun-dried tomatoes and garlic that really amps up the flavor.
About the ingredients
- Ground turkey: I highly recommend using ground turkey thigh meat instead of lean ground turkey. The dark meat has a higher ratio of fat, which ensures the meatloaf turns out tender and juicy. If you like, use a half-and-half mixture of ground beef and turkey.
- Onion: I take a tip from my grandma, who used grated onion instead of chopped onion in her meatloaf. This trick helps make the meatloaf super-juicy. The fine pieces of onion melt into the meat, and their juices add a lot of flavor. Plus, there’s no need to sauté onion before mixing, which is a time savor.
- Sun-dried tomatoes: Instead of using tomato paste, sun-dried tomatoes add depth to the meatloaf. Seek out plump, moist dried tomatoes, or use oil-packed tomatoes (drained). If your tomatoes seem very firm, give them a 10-minute soak in hot water before slicing and blending into a paste.
- Basil: Use 1 lightly packed cup fresh basil leaves, or 1/3 cup of your favorite basil pesto.
- Bread crumbs: Similar to breadcrumbs in these meatballs, they lighten the texture of the meatloaf. I prefer unseasoned panko crumbs here, but really any type of fine dried breadcrumb is fine to use, including gluten-free breadcrumbs.
- Eggs: Two lightly beaten eggs serve as a binder along with the breadcrumbs.
- Ketchup: A topping of tangy-sweet ketchup is a must on meatloaf. I love how the sugars caramelize to form a crust on top! Try to find brands made with just tomatoes, vinegar, spices and real cane sugar rather than those with added preservatives and high-fructose corn syrup.
- Fresh parsley
- Cheese: Freshly grated Parmesan or pecorino Romano are both perfect choices.
Recipe steps
- Start by making a puree of sun-dried tomatoes, garlic and basil. This is the seasoning base of the meatloaf that adds flavor and moisture:
1. Put chopped sun-dried tomatoes in a food processor with fresh basil, parsley, olive oil and garlic. 2. Pulse about 30 seconds, until the mixture forms a chunky paste. 3. You can use drained, oil-packed dried tomatoes, or dry-packed. Rehydrate very firm ones for about 10 minutes in hot water.
4. Grate 1/2 an onion on a coarse grater and add to ground turkey in a large bowl. 5. Mix in the sun dried tomato mixture, cheese, breadcrumbs, salt, eggs and pepper.
Cook’s tip: Use a large fork
to blend the meatloaf mixture, folding from the bottom to the top.6. Pat the meat into a smooth football shape and put on a rimmed baking sheet, or pack into a loaf pan. 7. Bake at 425 40 minutes, then spread the ketchup over the top. Bake an additional 5-8 minutes. 
8. You can also bake the meatloaf in a loaf pan.
Tomato-Basil Turkey Meatloaf
This recipe makes a moist and juicy turkey meatloaf, blended with ground turkey, sun-dried tomatoes and basil for lots of flavor. Serve with roasted green beans and mashed potatoes for best comfort food dish!
Ingredients
Sundried tomato basil puree
- 1 cup (80 g) moist sun-dried tomatoes, coarsely chopped (rehydrate the tomatoes in hot water 10 minutes if they're not oil-packed or seem too dry and hard)
- ½ cup fresh basil leaves, or ⅓ cup basil pesto
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and roughly chopped
- 2 tablespoons chopped parsley
Meatloaf
- 2 pounds (900 g) ground turkey thigh
- ½ cup (75 g) grated onion
- 2 large eggs, lightly beaten
- ½ cup (54 g) dried breadcrumbs, or panko
- ¼ cup (25 g) grated Parmesan cheese
- 2 teaspoons salt
- ½ teaspoon crushed red pepper
- Freshly ground black pepper, to taste
- ¼ cup (60 g) ketchup
Instructions
- Heat the oven to 425 (220C) degrees.
- Pulse the dried tomatoes, basil (or pesto), olive oil, garlic and parsley in a food processor until it forms a chunky paste.
- Put the turkey in a large mixing bowl with the tomato mixture, grated onion, eggs, breadcrumbs, cheese, salt, red pepper, and black pepper. Mix until everything is combined evenly.
- Pack the mixture into a loaf pan. Or, make a freeform loaf: Dump the mixture onto a parchment-lined (or nonstick) rimmed baking sheet. Pat into a loaf shape.
- Bake 40 minutes. Remove from the oven, and spread the ketchup over the top of the meatloaf. Bake an additional 8-10 minutes, until the top of the meatloaf is well browned.
- Cool the meatloaf about 10 minutes before slicing and serving.
Karen’s Notes and Tips
- To determine when the turkey is cooked through, you can use an instant read thermometer. The interior should read 160 degrees. Remember the meatloaf will continue to cook for a few minutes as it cools.
- If using pesto instead of fresh basil, use only 1 tablespoon olive oil in the sun dried tomato puree.
- Meatloaf can be frozen up to 2 months. Defrost overnight in the refrigerator and reheat at 350 degrees for 20-25 minutes, covered.
- The meatloaf mix makes delicious turkey meatballs!
Nutrition
Calories: 350kcal Carbohydrates: 22g Protein: 43g Fat: 11g Sodium: 1127mg Fiber: 3g Sugar: 10g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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I made this tonight. If you are meal planning for the week, there is enough overlap between this recipe and the baked ziti that it’s easy to plan around two fabulous winter meals. The sun-dried tomatoes come in 7 oz jars, I used one. Mine were packed in olive oil, so I used the oil from the sun dried tomatoes for a flavor bomb for the 2 tbs of oil called for in the recipe. I accidentally used lean turkey. It was still heavenly. Will make again.
Karen, this meatloaf is so delicious. The sundried tomatoes are such a refreshing addition. Will 100% make this again.
Where can I find the recipe for the turkey meatloaf? It looks great!
Hi Jackie – I just added it back – it went missing! Hope you like.
I’m struggling to find the recipe for the turkey meatloaf with sundried tomatoes and basil. Every link just sends me to this post. Help please!
Thanks
Laurie
Oh, Laurie, it’s been while but I just noticed the recipe was not on the page. Oops!
this sounds fantastic! I LOVE the inclusion of sundried tomatoes!
Janice, glad I’m not the only one! Someday they’ll look back and thank us, right?? Let me know how the meatloaf goes over in your house. Cheers!
This sounds great! I love the idea of using sundried tomatoes and basil. I’ve been poking around your blog…it’s really lovely!
Hello! I just found your blog and I think it’s amazing! Can’t wait to try this recipe!
Your recipes and photos are amazing!
MMMMMM. That looks delicious! I want some.
Love the idea of the fresh-ground turkey – who’s doing it for you in St. Louis?
Whole Foods always has it freshly ground, and Straub’s will grind if you call ahead…sad that most bigger grocery stores no longer offer full butchery service these days.