Our Italian turkey meatloaf is made with a one-to-one mix of hot Italian turkey sausage and plain ground turkey and seasoned with fresh basil and a sweet and savory balsamic-tomato glaze. It’s a tasty Italian twist on an American favorite that’s simple to make and a nice change from more traditional beef meatloaf recipes.
Notes From the MGC Kitchen
This turkey meatloaf has a flavor much like Italian meatballs but with less work. Just like meatballs, it goes great with pasta with red sauce or a batch of Garlic Butter Pasta Shells (our favorite). Add a nice salad or a veggie like roasted zucchini, and you have a great meal!
Key Ingredients
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- GROUND TURKEY: We recommend using plain ground turkey, 85% lean / 15% fat, for this meatloaf. Ground turkey with a lower fat content could produce a dry meatloaf.
- ITALIAN TURKEY SAUSAGE: Hot Italian turkey sausage is our choice for this dish. It adds subtle spice because combining it with plain ground turkey tames the heat. You can substitute mild sausage if you prefer though.
- FRESH BREADCRUMBS: We call for fresh breadcrumbs in our recipe because they retain more of the turkey’s natural juices and create a lighter, more delicate meatloaf texture. You can substitute panko crumbs if necessary.
- BASIL: Fresh basil has a more vibrant flavor than its dried counterpart, and its tender texture is consistent with the overall texture of the meat. If fresh is not available, you can substitute it with dried basil. However, the quantity needs to be significantly reduced (noted in the recipe).
- BALSAMIC VINEGAR: Balsamic vinegar, used in both the meat mixture and the glaze, adds a subtle, sweet and sour note that boosts the overall flavor of the meatloaf. If you don’t have any, you can omit it from the meat mixture and use apple cider vinegar in the glaze.
How to Make Italian Meatloaf
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
BEFORE YOU BEGIN: Preheat the oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray.
BREAK UP THE SAUSAGE: Remove the turkey sausage from its casings and place it in a mixing bowl. Using a fork or potato masher, break it up into small bits as best you can.
MAKE THE MEATLOAF MIXTURE: Add the ground turkey to the sausage along with the breadcrumbs, garlic, and basil. In a separate bowl, whisk together the eggs, balsamic vinegar, salt, and pepper. Add to the meat mixture and combine thoroughly.
FORM THE MEATLOAF AND BAKE: Turn the mixture into the prepared loaf pan. Press gently to firm and distribute evenly, mounding the mixture slightly in the center. Bake uncovered for 40 minutes.
GLAZE THE MEATLOAF: Combine the glaze ingredients in a small bowl, remove the meatloaf from the oven, and spread evenly over the top.
FINISH COOKING: Continue baking the meatloaf for 15 to 20 minutes, or until a thermometer inserted in the center registers 165°F. Set aside to cool for 5 minutes before removing the meatloaf from the pan and slicing it.
How to Store Leftovers
Leftover Italian meatloaf can be stored in the refrigerator for up to 3 days. To freeze, wrap the meatloaf tightly in foil and seal it in a zip-top freezer bag for up to 3 months. Defrosting overnight in the refrigerator is recommended.
To reheat, wrap the meatloaf in foil and place in a preheated 300°F oven until warmed through, 25 to 30 minutes.
More Meatloaf Recipes To Try
- Old-Fashioned Meatloaf (the classic version made with beef and pork)
- BBQ Chicken Meatloaf (ground chicken and zesty barbecue flavors)
- Turkey Meatloaf Burgers (a 30-minute short on time)
Italian Meatloaf With Turkey Sausage
Ingredients
- 1 lb hot Italian turkey sausage
- 1 lb ground turkey, (see notes)
- 1 cup fresh breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chiffonade of fresh basil, (or 1-1/2 teaspoons dried basil)
- 2 eggs
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the glaze:
- 2/3 cup tomato purée
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F and coat a 9 x 5-inch loaf pan with cooking spray.
- Remove the turkey sausage from its casings and place it in a mixing bowl. Using a fork or potato masher, break it up into small bits as best you can.
- Add the ground turkey to the sausage along with the breadcrumbs, garlic, and basil.
- In a separate bowl, whisk together the eggs, balsamic vinegar, salt, and pepper. Add to the meat mixture and combine thoroughly.
- Turn the meatloaf mixture into the prepared loaf pan. Press gently to firm and distribute evenly, mounding the mixture slightly in the center. Bake uncovered for 40 minutes.
- Combine the glaze ingredients in a small bowl. Remove the meatloaf from the oven, and brush the glaze evenly over the top.
- Return the meatloaf to the oven and continue baking until the meatloaf is firm to the touch and an instant-read thermometer inserted in the center registers 165°F, about 20 minutes longer.
- Set aside to cool for 5 minutes before removing the meatloaf from the pan and slicing it.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
