Turkey Meatloaf with Honey Mustard Glaze

Meatloaf can be made ahead of time and left in the refrigerator overnight. Even better, make up two or three in one batch, wrap tightly and freeze. The meatloaf goes directly to the preheated oven from the freezer. Plan an extra 10-15 minutes cooking time depending on the size of the loaf.




  1. Preheat the oven to 400 degrees F and line and lightly grease a rimmed baking sheet with foil.
  2. Place the onion, celery, apple, sage and garlic in the base of a food processor and pulse to a fine chop. Stop and scrape the sides once or twice to get relatively even pieces.
  3. Crack the egg into a large mixing bowl and beat until frothy.
  4. Stir in the chopped vegetables, breadcrumbs, salt and pepper.
  5. Add the turkey and knead to incorporate all the ingredients.
  6. Turn out on the lined baking sheet and form into a loaf.
  7. Bake in the preheated oven for 15 minutes, lower the heat to 300 degrees F and continue cooking for 25 minutes.
  8. Whisk together the mustard and honey.
  9. Remove the meatloaf and generously baste with one-half of the glaze and cook for another ten minutes. Check the turkey for a minimum internal temperature of 165 degrees F.
  10. Let the meatloaf sit at least 10 minutes before slicing. Drizzle with leftover glaze or serve on the side.


Leftovers make great sandwiches.