If you’re looking for a hearty, flavorful, and healthier twist on a comfort food staple, this Jamie Oliver Turkey Meatloaf ticks all the boxes. Packed with lean ground turkey, earthy mushrooms, and a tangy ketchup glaze, it’s a weeknight hero that doesn’t skimp on taste. What really surprised me was how juicy and satisfying it turned out without using beef. Perfectly balanced, incredibly moist, and easy to pull together—this is one dish I’ll be coming back to again and again. (inspired by Jamie Oliver)

Ingredients Needed

For the Meatloaf:

1 to 1 ¼ pounds (450 to 570g) ground turkey (90% to 92% lean)
8 ounces (225g) cremini or white button mushrooms, very finely chopped
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon (15ml) oil
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1 tablespoon (15ml) Worcestershire sauce
3 tablespoons (45g) ketchup

To Finish:

4 tablespoons (60g) ketchup
1 cup (60g) panko breadcrumbs
⅓ cup (80ml) milk
2 large eggs, lightly beaten

How To Make Jamie Oliver Turkey Meatloaf

Preheat and Prepare:
Start by preheating your oven to 400°F (204°C). I like to line a 9×13-inch baking pan with foil for easy cleanup and lightly oil it to keep the meatloaf from sticking.

Sauté the Vegetables:
In a skillet, warm the oil over medium-low heat. Add the chopped onion and sauté until soft and golden, about 5 minutes. Stir in the garlic and cook until aromatic—just a minute is enough. Next, add the mushrooms along with ½ teaspoon salt and ¼ teaspoon pepper. Cook this mixture down for about 10 minutes until the mushrooms release all their moisture and it evaporates. This step adds rich flavor and keeps the loaf from turning soggy.

Build the Base:
Transfer the mushroom mixture to a large mixing bowl and stir in the Worcestershire sauce and 3 tablespoons of ketchup. Let it cool for about 5 minutes so it doesn’t scramble the eggs when mixed.

Combine the Ingredients:
While that cools, soak the breadcrumbs in the milk. This makes the meatloaf incredibly tender. Mix this into the cooled mushrooms along with the beaten eggs. Then gently fold in the ground turkey and the remaining salt and pepper. The mixture will be moist—don’t worry, that’s a good thing!

Shape and Bake:
Form the turkey mixture into an oval shape about 9×5 inches right on your prepared baking sheet. Smooth out the edges with a spatula and slather the top with the remaining 4 tablespoons of ketchup for that glossy, sweet finish.

Bake for 50 minutes, or until a thermometer reads 170°F (77°C) in the center. Let it rest for 10 minutes before slicing. Trust me—this makes all the difference.

Why I Love This Recipe

I made this on a chilly Tuesday night when I was craving something cozy but not too heavy. It’s just the kind of meal that makes you feel good after a long day—nourishing but deeply satisfying. My partner, who usually prefers beef, went back for seconds. It’s clever, adaptable, and one of those recipes that instantly becomes a staple.

Recipe Tips

Don’t overmix the meat: Just gently fold until everything is combined—this keeps it tender.
Use homemade ketchup if you’ve got time—it gives the glaze a fresh, tangy edge.
Mushrooms are key: Don’t skip cooking them down thoroughly or you’ll end up with a soggy bottom.
Switch up the seasoning: Add Italian herbs or smoked paprika for a different vibe.
Double the batch: Make two loaves and freeze one—it reheats beautifully.

How To Store This Jamie Oliver Turkey Meatloaf

In the Fridge
Wrap slices or the whole loaf in foil or place in an airtight container. Store for up to 3 days.

In the Freezer
Wrap tightly in foil, then place in a freezer bag or container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating
To reheat, place slices in a 350°F (175°C) oven covered with foil for 15-20 minutes. You can also microwave, but the oven keeps it moist and fresh-tasting.

Nutrition Facts (per serving)

Calories: 308
Carbs: 23.5g
Protein: 24.1g
Fat: 13.4g
Sugar: 8.3g
Fibre: 1.6g
Sodium: Moderate (thanks to Worcestershire and ketchup)

Let’s Answer a Few Questions!

Can I use ground chicken instead of turkey?
Totally! Just make sure it’s not too lean, or add a little olive oil for moisture.

Do I have to use panko breadcrumbs?
Nope—regular breadcrumbs work fine. Even crushed crackers or oats can step in!

What can I serve with this meatloaf?
Mashed potatoes, steamed greens, or even a crisp salad work beautifully.

Is this recipe kid-friendly?
Absolutely! The mild flavors and sweet ketchup glaze are usually a hit with little ones.

Can I make this ahead of time?
Yes! Assemble it and keep it in the fridge, uncooked, for up to 24 hours. Just bake when ready.

Try More Recipes:

Jamie Oliver Turkey Meatloaf

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

308

kcal

A flavorful, healthier twist on a classic meatloaf using lean turkey, mushrooms, and a tangy ketchup glaze.

Ingredients

1 to 1 ¼ lb ground turkey (90% lean)
8 oz mushrooms, finely chopped
1 onion, finely chopped
2 garlic cloves, minced
1 tbsp oil
¾ tsp salt
½ tsp pepper
1 tbsp Worcestershire sauce
7 tbsp ketchup, divided
1 cup panko breadcrumbs
⅓ cup milk
2 eggs, lightly beaten

Directions

Preheat oven to 400°F (204°C). Line a baking pan with foil and lightly oil.
Cook onions in oil until soft, about 5 mins. Add garlic, then mushrooms with salt and pepper. Cook 10 mins until dry.
Mix mushrooms with Worcestershire and 3 tbsp ketchup. Cool 5 mins.
Combine breadcrumbs and milk. Stir into mushroom mix with eggs and turkey. Mix gently.
Shape into loaf, place on pan, top with remaining ketchup.
Bake 50 mins until 170°F (77°C) inside. Rest 10 mins before slicing.