Turkey Meatloaf with Pepper Jack Cheese
Turkey meatloaf with Pepper Jack cheese is the epitome of comfort food. An easy and fuss-free weeknight meal that will feel and taste special, thanks to all the seasoning and cheesy bibble you will discover in each bite. I have been making this recipe for years, and it’s a favorite of ours. It takes just a few minutes to mix everything, and the meatloaf turns out juicy, moist, hearty, and cheesy!
I have always been a fan of meatloaf; to me, it feels like it’s a juiced hamburger. While I love my classic meatloaf, I have decided to switch things up and try this one with ground turkey. While it’s leaner than the original, it’s just as delicious, and my favorite part is obviously the cheese pockets. The best part is that I can quickly whip it on a weeknight, steam some broccoli, fix a salad, and a copious, satisfying dinner is ready!
Table of contents
In this version, we used Pepper Jack cheese, which gives the meatloaf a moist, tender texture and a spicier kick. The trick is not to shred the cheese, but to cut it into small cubes. When they melt, they create the most decadent cheese pockets that everyone loves. Topped with a sweet and savory glaze, it has all the components to become your next go-to favorite meal. While I love it hot, I can assure you that it tastes just as good the next day when you make meatloaf sandwiches.
Why you will love this recipe
- Lean but juicy: With my recipe, there is no worry about dry meatloaf because this meatloaf is juicy and full of flavor.
- Just a few ingredients: I need only a handful to make this recipe, making it budget-friendly and ideal for a weeknight family meal.
- The cheese: The gooey cheese in every bite makes this meatloaf a hit with the kids. My trick is to add cubed cheese instead of shredded cheese so that, when it melts, it stays bubbly and cheesy.
- Leftovers: Delicious in sandwiches and wraps. I practice making an extra meal, slicing it, and freezing individual slices for a hearty, satisfying dinner when I don’t have time to cook.
What you will need
- Ground turkey: I use organic 85/15 ground turkey because I want it to have enough fat to stay moist and develop flavor. The grease drains away, and the flavor stays.
- Cheese: I recommend pepper jack for this recipe, for its creamy texture and zesty kick.
- Wet ingredients: I use milk in my meatloaf to add moisture, create a tender texture, and act as a binder. The egg is another binder that also adds moisture and richness.
- Dry ingredients: The breadcrumbs serve as a binder, retaining moisture and helping keep the meatloaf juicy.
- Seasonings: In addition to salt and pepper, I use minced garlic for a deep, savory flavor that powder cannot provide. Diced onions add moisture, texture, and flavor, helping prevent the turkey from drying out. Dried parsley adds an earthy flavor that becomes more robust after cooking and is more concentrated than fresh parsley. I also use my own Italian seasoning, a blend of sage, rosemary, basil, and other herbs.
For the glaze
- Wet ingredients: I use ketchup for its tangy and sweet flavor. Apple cider vinegar adds additional tang and a subtle sour note. And ground mustard gives it a kick of spiciness.
- Sweetener: I use light brown sugar for a slightly caramelized sweetness and crust.
How to make
Preheat the oven: First, preheat the oven to 350°F and lightly grease a loaf pan with oil.
Make the glaze: In a small bowl, I mix the glaze ingredients and set aside.
Mix the loaf: In a large bowl, I combine the meatloaf ingredients (except the cheese).
Add cheese: Then I gently mix in the cheese before shaping it and placing it in the prepared loaf pan.
Bake the meatloaf: Next, I bake it for 30 minutes, then I spoon the glaze over and bake for an additional 20 to 30 minutes. I remove it when the temperature reaches 160°F.
Rest and serve: After it rests for 10 to 15 minutes, I slice and serve it with my favorite side dishes.
Expert tip
Preventing meatloaf from falling apart
One of the biggest mistakes is using too many or not enough breadcrumbs. It is important to follow the recipe exactly. Also, if the type of ground turkey is drier than what I am using, it may need more moisture. I prefer 85/15 ground turkey, with enough fat to provide moisture and flavor. Either way, adding a bit of chicken stock or milk can help. If it is overcooked, it can fall apart as well. Be sure to cook it only until it reaches 160°F. It will continue to heat to 165°F as it rests.
More tips to consider:
- I use my hands to mix the meatloaf. Be gentle to avoid making it dense and tough.
- Do not cook it for too long. I remove mine when it reaches 160°F. It will continue cooking as it rests.
- Also, be sure to let it rest for about 15 minutes before slicing so the juices can reabsorb into the meat.
- For an even juicier meatloaf, soak the breadcrumbs in the milk for 30 seconds before mixing the paste into the meat.
Recipe variations and add-ins:
- Half and half: To get the kids used to it, I started out using half beef and half turkey.
- Other meats: This can also be made with ground chicken or ground pork for a different taste.
- Different cheeses: Instead of pepper jack, I have tried cheddar, Colby, and mozzarella. The kids love it when I make it with cheddar and bacon.
- Spicy loaf: For a spicy kick, I sometimes chop up some jalapenos and add a bit of red pepper flakes.
- Smoked loaf: This meatloaf can be smoked for 4 hours in a smoker or seasoned with liquid smoke.
Serving suggestions:
First, let the meatloaf rest for 10 minutes. This helps the meat continue to cook, and the juices redistribute. After that, I slice it using a serrated knife and serve it with mashed potatoes. I sometimes make it as meatloaf muffins and top them with mashed sweet potatoes. Just place them in meatloaf tins, bake for 30 minutes, and use a baggie to squeeze the potatoes on top like frosting! These are perfect for the kids. When I have more time, I opt for creamy scalloped potatoes with lots of gooey cheese.
These air fryer bacon-wrapped green beans are another favorite side dish to pair with my cheesy turkey meatloaf. The savory bacon makes this two-ingredient recipe just delectable. These sweet-and-savory roasted carrots have a brown sugar flavor that pairs well with this rich and savory main dish, and they are so easy to make. On busy weeknights, I also make an easy side dish like this crispy air-fryer asparagus.
How to store leftovers:
- Refrigerate: I wrap leftovers in plastic wrap and store them in a sealed container in the fridge for up to a week.
- Freezing: If I plan to keep it longer, I put it in a freezer bag and freeze it for several months.
- Defrost: When I am ready to serve them, I thaw the leftovers in the fridge overnight.
- Reheating: I reheat my meatloaf for 15 minutes in the oven at 350 degrees F.
Frequently asked questions
I prefer 85/15 because it is moist enough to make a juicy meatloaf with plenty of flavor. However, it has more fat than the leaner ones. It is made with dark meat and some fat, so it has more flavor than 99% or 93% lean turkey. It also tastes richer. Many people say that the best choice is 93% because it is a balance of flavor and moisture, but meatloaf can dry out easily with this balance if it is not handled carefully.
With this meatloaf, I think the most important thing is not to overcook it. Ground turkey dries out quickly once it reaches 160 degrees F. I check mine early and remove it when it reaches 155 degrees F because it continues to heat after it is removed from the oven. Since I let it rest for 10 to 15 minutes, it will easily reach 160 degrees F before serving without being overcooked. If I leave it in the oven until it is 160 degrees F, it will be 165 degrees F or more when I serve it, which means it will likely be dry.
Absolutely. Just make the meatloaf up to eight hours ahead of time and wrap it in plastic until you’re ready to bake it. Then take it out of the refrigerator about an hour before to let it come to room temperature. This will help it cook evenly. Cooking a cold meatloaf changes the cooking process because it can cause cold spots in the middle and overcooked spots elsewhere.
A standard loaf pan with a drain pan is the best choice because it helps hold its shape and ensures even cooking. It also allows the grease to drain away, so the loaf is not sitting in the fat. And the grease underneath steams the meat, enhancing its flavor. However, baking a sheet-pan meatloaf exposes the whole loaf to heat, resulting in a crunchier crust that is browned all the way around. I prefer to use a loaf pan when making a meatloaf that fits in one, but I often end up making one that is too large.
More meatloaf recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Turkey Meatloaf
Ingredients
- 2 lbs ground turkey
- 1/2 cup milk
- 1 egg beaten
- 1 small onion finely diced
- 4 cloves garlic minced
- 1 cup bread crumbs
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- 1 cup Pepper Jack cheese diced into small cubes or shredded
- 1/4 teaspoon salt and pepper
Meatloaf Glaze:
- 1/3 cup ketchup
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground mustard
Instructions
- Preheat oven to 350 degrees F.
- Next, lightly grease a meatloaf pan with oil and set it aside. Alternatively, you can prepare the meatloaf on a baking sheet, cover it with aluminum foil, and lightly grease it with oil. Set that aside.
- In a small bowl, mix all the ingredients from the "Meatloaf Glaze" list until fully combined. Set aside.
- In a large bowl, combine ground turkey, milk, egg, onion, garlic, breadcrumbs, dried parsley, Italian seasoning, salt, and pepper. Mix well using your hands until fully combined.
- Add cheese and mix well until combined.
- Next, shape the mixture into a loaf and transfer it to the meatloaf pan or place it on a baking sheet.
- Bake for approximately 60 minutes. Halfway through, spoon the "Meatloaf Glaze" over the meatloaf and spread it evenly. Continue baking for another 20-30 minutes or until the internal temperature of the meat reaches 160-165 degrees Fahrenheit.
- Once done, transfer the meatloaf pan from the oven onto a cooling rack and let it sit for 10-15 minutes before slicing and serving.
Video
Notes
Preventing meatloaf from falling apart
One of the biggest mistakes is using too many or not enough breadcrumbs. It is important to follow the recipe exactly. Also, if the type of ground turkey is drier than what I am using, it may need more moisture. I prefer 85/15 ground turkey, with enough fat to provide moisture and flavor. Either way, adding a bit of chicken stock or milk can help. If it is overcooked, it can fall apart as well. Be sure to cook it only until it reaches 160°F. It will continue to heat to 165°F as it rests.More tips to consider:
- I use my hands to mix the meatloaf. Be gentle to avoid making it dense and tough.
- Do not cook it for too long. I remove mine when it reaches 160°F. It will continue cooking as it rests.
- Also, be sure to let it rest for about 15 minutes before slicing so the juices can reabsorb into the meat.
- For an even juicier meatloaf, soak the breadcrumbs in the milk for 30 seconds before mixing the paste into the meat.
Now THAT sounds delicious! As a fan of pepper jack cheese, this will be a hit with me!
OMG I immediately pinned this because it sounds right up my alley! I always add cheese to my meatloaf but I’ve never tried pepper jack . . . I think my hubby and I would love the added kick!
My Nana used to make the yummiest turkey meatloaf. This reminded me of hers.
I have not made a turkey meatloaf before, thanks for sharing this recipe! I feel like I make the same things for every meal and this is a new one for me to try.
My husband would probably really dig this recipe. I think I could also make it keto friendly. He LOVES pepperjack cheese!
Meatloaf is always tricky when it comes to cooking time. I am never sure when I should take it out of the oven.
Ummm, I’m making this tomorrow. I have everything in m fridge! WOOOT! Thanks, it looks amazing.
We love meatloaf over here, but we’ve never tried using turkey meat. We have to try your recipe. It looks delicious!
This looks so delicious and perfect for the holiday season. I love hearty and yummy comfort food this time of year.
Yes, this is such an easy and delicious dinner!
Our kids love meatloaf, but we’ve never done it with ground turkey. This looks delicious.
You will love it, its so good!