This lean turkey meatloaf is infused with incredible barbecue flavor. It's easy to make and is baked on a sheet pan for optimal caramelization. Pair with garlic red skin mashed potatoes and lemon pepper green beans for a hearty meal.
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This barbecue meatloaf is made with lean turkey and is just as comforting as the traditional version made with ground beef. It's tender, moist, and rich in flavor. Leftovers reheat beautifully and can be used to make the most delicious sandwiches.
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Why you will love this
- Flavor-packed with homemade hoisin BBQ sauce or your favorite variety.
- The sheet pan method allows all of the edges to get caramelized and crispy
- Ground turkey gives the meatloaf a lighter feel.
- Prepare the meatloaf in the morning and bake it when ready for dinner.
Ingredient notes
- Ground turkey gives this meatloaf a lighter taste. I used 93% lean. Ground chicken can also be used.
- Breadcrumbs - I prefer using panko, which has larger flakes and provides a less dense texture than traditional breadcrumbs.
- Barbecue sauce - I always have this homemade hoisin BBQ sauce on hand to add a depth of flavor to recipes. You can also use your favorite variety or what you have in your fridge.
Use extra barbecue sauce with these recipes: BBQ Chicken Meatballs, Barbecue Chicken Sliders, Barbecue Chicken Nachos, BBQ Bacon Chicken Brioche Sandwiches, or Bacon-Wrapped BBQ Shrimp.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Combine BBQ sauce, egg, breadcrumbs, and seasonings in a mixing bowl. Mix until well incorporated.
- Add the turkey and use a fork to incorporate it with the egg and breadcrumb mixture. Be careful not to overmix.
- Shape the mixture into an oval.
- Bake for 30 minutes. Brush the top with barbecue sauce.
- Bake for another 10-15 minutes until the meatloaf reaches 160 degrees. Rest the meatloaf for 10-15 minutes before slicing and serving.
- Store leftovers in the refrigerator in an airtight container for 4-5 days.
Serving suggestions
- Pair with classic side dishes such as mashed potatoes with cream cheese and creamy coleslaw.
- Serve with roasted broccoli and potatoes, cheesy hashbrown casserole, or honey thyme roasted carrots.
- Build a meatloaf panini with sourdough bread and cheddar cheese.
Recipe FAQs
Overmixing can create tough meatloaf. To avoid overmixing, stir all of the ingredients except the ground meat together first. Then, using a fork, gently fold the ground meat with the other ingredients until just combined.
Ground turkey needs to reach an internal temperature of 165 degrees. Remove the meatloaf from the oven when it reaches 160 degrees. The internal temperature will rise another 5 degrees while the meatloaf rests.
No, a loaf pan is not required. I prefer using a sheet pan. It allows for more heat circulation which promotes caramelization on all sides of the meatloaf.
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📖 Recipe Card
Sheet Pan Barbecue Turkey Meatloaf
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Ingredients
- ½ cup barbecue sauce (divided)
- ⅓ cup panko breadcrumbs
- 1 large egg
- 1 teaspoon minced garlic
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon onion powder
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
- 20 ounces ground turkey (I prefer 93%)
Instructions
- Preheat the oven to 375℉. Line a quarter sheet pan with parchment paper. Set aside.
- In a mixing bowl, combine ¼ cup of the barbecue sauce, breadcrumbs, egg, garlic, parsley, onion powder, salt, and pepper. Stir until the ingredients are evenly mixed.
- Add the ground turkey. Using a fork, mix until the sauce is evenly incorporated into the turkey. Shape the meatloaf mixture into an oval on the prepared pan.
- Bake for 30 minutes. Spread the remaining ¼ cup of barbecue sauce over the top of the meatloaf. Bake for another 10-15 minutes until the internal temperature reaches 160℉. Rest the meatloaf for 10-15 minutes. The temperature will rise to 165℉ while the meatloaf rests. Slice and serve.
Notes
- Overmixing can create tough meatloaf. To avoid overmixing, stir all of the ingredients except the ground meat together first. Then, using a fork, gently fold the ground meat with the other ingredients until just combined.
- Ground turkey needs to reach an internal temperature of 165°F. Remove the meatloaf from the oven when it reaches 160 degrees. The internal temperature will rise another 5 degrees while the meatloaf rests.
- A loaf pan is not required. Using a sheet pan allows for more heat circulation which promotes caramelization on all sides of the meatloaf.
- Store leftovers in the refrigerator in an airtight container for up to 4-5 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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