Turkey Meatloaf Glaze Beans (Printable)
Flavorful turkey meatloaf glazed sweetly, served alongside crisp green beans for a comforting dish.
# What You Need:
→ Turkey Meatloaf
01 - 1.5 lbs ground turkey
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 large egg
05 - 0.5 cup gluten-free breadcrumbs
06 - 0.25 cup milk
07 - 2 tbsp ketchup
08 - 1 tbsp Worcestershire sauce
09 - 1 tsp dried thyme
10 - 1 tsp salt
11 - 0.5 tsp black pepper
→ Glaze
12 - 0.33 cup ketchup
13 - 2 tbsp brown sugar
14 - 1 tbsp Dijon mustard
15 - 1 tsp apple cider vinegar
→ Green Beans
16 - 1 lb fresh green beans, trimmed
17 - 1 tbsp olive oil
18 - Salt and black pepper, to taste
19 - 1 clove garlic, minced (optional)
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a loaf pan.
02 - In a large bowl, gently mix ground turkey, onion, garlic, egg, breadcrumbs, milk, ketchup, Worcestershire sauce, thyme, salt, and pepper until just combined.
03 - Shape mixture into a loaf on the prepared baking sheet or press evenly into the loaf pan.
04 - Whisk ketchup, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl.
05 - Spread half the glaze over the meatloaf. Bake for 40 minutes at 375°F.
06 - Remove from oven, spread remaining glaze atop, and bake for 15 more minutes until internal temperature reaches 165°F.
07 - Boil salted water, add green beans, cook 3 to 4 minutes until bright green and crisp-tender. Drain and rinse under cold water.
08 - Heat olive oil in skillet over medium heat. Sauté garlic for 30 seconds if using, then add green beans and toss. Season with salt and pepper.
09 - Let meatloaf rest 10 minutes before slicing. Serve alongside green beans.
# Expert Tips:
01 -
- Turkey keeps everything light without sacrificing that comforting meatloaf feeling, and the glaze does the heavy lifting for flavor.
- The whole thing comes together in about an hour and a quarter, which means you can have dinner ready before the evening gets away from you.
- Crisp-tender green beans on the side make it feel balanced and complete, not like you're eating leftovers from three days ago.
02 -
- Don't skip the resting period; those 10 minutes let the juices redistribute through the meat instead of spilling out onto the plate when you cut into it.
- The glaze applied in two stages creates deeper caramelization and prevents it from burning—this small move is the difference between a meatloaf that tastes special and one that tastes like instructions you followed.
03 -
- Grate a little Parmesan into the mixture if you want extra savory depth without making the texture grainy.
- If your green beans are more than a day old, they'll need a full 5 minutes in boiling water instead of 3 to 4 to become tender.