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Sliced glazed turkey meatloaf with title reading Juicy Air Fryer Turkey Meatloaf Recipe with Tangy Glaze
Good Fork Daily Editorial Kitchen

Juicy Air Fryer Turkey Meatloaf Recipe with Tangy Glaze

5 from 1 vote
Moist one-pound turkey meatloaf cooked in a mini loaf pan and finished with a tangy ketchup-Dijon glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Meatloaf
  • 1/3 cup plain breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1/3 cup finely grated yellow onion with juices
  • 2 cloves garlic finely grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian seasoning
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 pound ground turkey preferably 93% lean
Glaze
  • 1/4 cup ketchup
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup or brown sugar
  • 1 teaspoon apple cider vinegar

Equipment

  • Air fryer
  • 6-by-3-inch metal mini loaf pan
  • Mixing bowl
  • Instant-read thermometer

Method
 

  1. Confirm an empty greased 6-by-3-inch metal loaf pan fits the basket with airflow clearance.
  2. Stir breadcrumbs and milk and rest 5 minutes until evenly hydrated.
  3. Whisk egg, grated onion, garlic, Worcestershire, Italian seasoning, salt, paprika and pepper into the panade.
  4. Fold in ground turkey only until evenly combined; do not knead or compact.
  5. Shape evenly in the greased pan with a gently rounded top.
  6. Air fry at 350°F for 18 minutes.
  7. Stir glaze ingredients, brush over the loaf and cook 7 to 12 minutes longer until the center reaches 165°F.
  8. Rest in the pan for 10 minutes before removing and slicing.

Notes

  • Use a metal mini loaf pan with airflow space around it.
  • Mix only until combined to protect tenderness.
  • Ground turkey must reach 165°F.
  • Add the sugary glaze near the end.
  • Contains egg, milk and wheat unless substitutions are used.
  • This recipe was developed through culinary research and editorial review.