How Long Should You Bake Turkey Meatloaf at 375°F For Perfect Results?

Turkey meatloaf is a delicious and healthier alternative to traditional beef meatloaf By using lean ground turkey, you can create a moist, flavorful meatloaf that’s lower in fat and calories But getting the bake time just right is crucial for turkey meatloaf that turns out juicy, not dry. So how long should you cook turkey meatloaf at 375°F?

Why 375°F is the Best Oven Temperature

Baking turkey meatloaf at 375°F is ideal for several reasons

• It ensures the ground turkey reaches a safe minimum internal temperature of 165°F. Poultry needs to cook to 165°F to destroy any harmful bacteria.

• It’s high enough to cook the meatloaf through without getting the oven so hot it dries out the lean turkey.

• It allows time for the flavors to meld and the eggs and breadcrumbs to bind together properly.

• You end up with an evenly baked meatloaf without burnt edges or raw centers

Higher temperatures like 400°F may seem good for faster cooking but often dry out turkey meatloaf. Lower temperatures like 350°F would take too long for the inside to cook through to 165°F. So 375°F hits that ideal mark for thoroughly cooking turkey meatloaf while keeping it tender and moist.

Bake Times for 1 lb and 2 lb Turkey Meatloaves

For a one pound turkey meatloaf, the approximate bake time at 375°F is 45-55 minutes. This allows enough time for the center to reach the minimum safe internal temperature of 165°F.

For a two pound meatloaf, allow 60-70 minutes to fully cook through at 375°F.

Always use an instant read thermometer to check temperature rather than just relying on bake times. Insert the thermometer into the thickest part of the meatloaf to ensure it’s hot enough everywhere.

Let meatloaf rest at least 5 minutes before slicing to allow juices to redistribute.

Tips for Extra Juicy and Flavorful Turkey Meatloaf

Because turkey is a lean meat, it can easily turn out dry and bland. Here are some tips to keep your turkey meatloaf extra moist and delicious:

• Use 85% lean ground turkey rather than 99% fat free. The higher fat content adds flavor and moisture.

• Mix in milk, yogurt or sour cream. Dairy ingredients help keep turkey meatloaf tender.

• Sauté onions, garlic, mushrooms or other veggies before adding to meatloaf mixture. This boosts flavor.

• Stir in cheese like cheddar, mozzarella or feta. Melting cheese adds juiciness.

• Add fresh herbs like parsley, basil, oregano or thyme for flavor without drying out the meatloaf.

• Spread ketchup, barbecue sauce or gravy on top of the meatloaf about 15 minutes before finished baking to seal in moisture.

• Wrap turkey meatloaf in bacon. The rendered bacon fat bastes the meatloaf and prevents drying.

• Be careful not to overhandle the meat when shaping the loaf. Too much compacting makes it dense.

Follow these tips and your turkey meatloaf will turn out perfect every time – moist and full of flavor!

Common Turkey Meatloaf Mistakes to Avoid

It’s easy to make mistakes that result in a dried out, bland turkey meatloaf. Watch out for these common errors:

• Overbaking – Cooking time often gets extended too long thinking this will ensure doneness. But it dries out the lean turkey.

• No sauce or glaze – Ketchup, barbecue sauce, or gravy on top during baking keeps meatloaf from drying.

• Using 99% fat free turkey – Meat with barely any fat won’t have enough moisture. Go for 85% lean.

• Forgetting to let it rest – Slicing meatloaf immediately causes juices to run out. Always let rest at least 5 minutes before cutting.

• Underseasoning – Turkey needs plenty of seasoning. Don’t be afraid to add lots of flavor with salt, pepper and herbs.

• Overhandling the meat – Compressing meatloaf mixture too much makes it dense.

• Wrong size pan – A pan much larger than the meatloaf will cause uneven cooking and drying around the edges.

Avoid these common mistakes for turkey meatloaf that turns out perfect every time!

Tips for Checking Doneness

Using an instant read meat thermometer is the best way to test doneness of turkey meatloaf. The internal temperature should reach 165°F. Insert thermometer into the center of thickest part, avoiding contact with the pan.

If it’s not yet at 165°F, return to oven for 5-10 more minutes until done. Double check temperature in a different spot.

Once meatloaf is removed from oven, let stand at least 5 minutes before slicing to allow carryover cooking to finish and juices to redistribute.

Serving Suggestions

Turkey meatloaf makes a satisfying entree. Pair it with mashed potatoes, rice, roasted veggies, or a fresh salad. Drizzle gravy or mushroom sauce over the top for extra flavor.

Leftover turkey meatloaf also shines in sandwiches, salads, pasta dishes, or casseroles. The flavors develop even more over time.

When baked at the ideal temperature of 375°F, turkey meatloaf can be perfectly cooked – moist, tender and full of flavor. Allow 45-55 minutes for a 1 pound loaf and 60-70 minutes for a 2 pound version. Use an instant read thermometer to check 165°F temperature. Let meatloaf rest before slicing. With proper technique, you’ll achieve delicious results every time.