Make Ahead

Spicy Turkey Meatloaf

Name: Spicy Turkey Meatloaf
Yield: Serves 4
Ingredients: 1 lb ground turkey; 1 onion, diced; 3 cloves garlic, minced; 2 tablespoons spicy brown mustard; 2 tablespoons ketchup; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon cayenne, or more to taste; salt and pepper, to taste; 1 egg; 3/4 cup breadcrumbs, or more as needed; 1/4 cup ketchup; 2 tablespoons apple cider vinegar; 1 tablespoon sriracha (or more to taste); 1 teaspoon ground cumin

by: Erin Jeanne McDowell

March 9, 2010

10 Ratings

Photo by Bobbi Lin

Test Kitchen-Approved

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Author Notes

I can't make this enough - last time I had to bump it up to four pounds of meat to satisfy the crowd! I've made it with beef and chicken too, but turkey is my fave. —Erin Jeanne McDowell

Serves 4

Ingredients

Spicy Sriracha Glaze
¹/₄ cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon sriracha (or more to taste)
1 teaspoon ground cumin

In This Recipe

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Directions

Combine all ingredients for the meatloaf in a large bowl. Mix just to combine. If the mixture feels too wet, add more breadcrumbs.
Form the mixture into a loaf on a foil lined baking sheet. In a small bowl, combine the ingredients for the glaze until well combined.
Brush the glaze all over the loaf (this is why I don't use a loaf pan, so that you can get maximum glaze action).
Bake in a 350 degree oven until cooked through, about 35-45 minutes. Remove from the oven and baste occasionally. If you like, you can run the finished loaf under the broiler and the glaze will form a bit of a crust.

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Your Best Meatloaf

See what other Food52ers are saying.

Patty Quinten
Regine
Paula Murray Wagner
misslofox
mrslarkin

I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

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35 Reviews

Patty Q. September 1, 2020

I was excited to try this one but found it to be gross. Too mushy and I even cooked it 15 minutes longer and under the broiler. Too much Cumin and very salty. We took 2 bites and threw it in the green bin. I give it a thumbs down 👎!

Patty Q. September 1, 2020

Stevie June 22, 2020

Really delicious. My husband, the meatloaf aficionado thought it was one of the best meatloafs he has had. He praised the spice level and the moist turkey. I didn’t have sriracha, so I substituted Gochujang.

dawer93 May 2, 2020

Loved this recipe! Will definitely make again.

Prince728* May 1, 2020

Made this tonight and really wanted to love it but found the cumin overwhelming and the meatloaf itself very salty! If I made this again I would definitely cut back on the soy sauce.... does not need any extra salt. Found the cooking time too long. Mine was done after 30 minutes and stuck to the foil underneath.

[email protected] March 24, 2020

It would be helpful to know at what internal temperature the meatloaf should be when sufficiently cooked. I have seen different info on this, so was unsure whether or not my meatloaf was cooked through at 50 mins. & 150 degrees internal temp. Please advise. Also, how do you know if the raw meatloaf is too wet?

justbob November 14, 2020

160 degrees.

Tammy A. March 15, 2019

do you grease the foil or baking sheet that you put the turkey directly on?

Renee B. March 18, 2019

None needed. I made this again just last week. You'll love it.

Merry September 11, 2018

Just tried this last night - delicious! Two minor changes, grated the onion into the meat mixture to give it less onion flavor and left the cumin out of the glaze. Smelled terrific while baking, perfect blend of flavors and we are looking forward to leftovers tonight.

alliemo June 19, 2018

I made this but cut the cayenne in half to make it slightly less spicy. It was a hit!

Venus S. February 28, 2016

First time I made this I added Mozzarella cheese on top at last 5 min. Mmmmm yummy

Renee B. May 20, 2015

My husband and I both loved this. He had no idea it was turkey!

FavourFlavour March 15, 2015

I made this, following the recipe exactly, using panko crumbs (what I had). I did not find it was too heavy on the cumin flavor. It is certainly spicy - really a nice change for meatloaf. I recommend mincing the onions if you want to keep a consistent texture. The sauce that was brushed on is really great - I completely agree that it deserves to get as much sauce as possible on the meatloaf! If you like meatloaf, put this in your rotation.

Regine December 17, 2014

Would love to try this soon; however, I admit that I will definitely skip cumin because I am not too fond of it. 2 tsp of cumin in the meat plus 1 more in the topping will not do it for me. But other than that, I can't wait to try this meatloaf, particularly for my sister who is coming for the holidays and does not eat beef. Thanks for sharing.

VickyD October 18, 2014

I have a double batch in the oven now… recommended cooking time? To clarify--doubled the recipe and divided into 2 loaves.

Paula M. September 30, 2014

Did not use sriracha in my recipe, but loved the way my turkey meatloaf came out with this recipe Will definitely make this spicy turkey meatloaf again for sure. Both my husband and I loved it.

misslofox January 15, 2014

Really delicious, but the cumin is overpowering. Next time I'll half the amount specified. Also, the baking times are off - this recipe needs at least 30 minutes in the oven.

mrslarkin October 20, 2013

made a double batch last night. We loved it! Thanks for the recipe, Erin.

Buck R. October 17, 2013

With this recipe, I will be adding Italian bread crumbs, 96% sirloin beef, spicy hot sausage, celery, mushrooms, onions,Jalapeno catchup on top with mozzarella cheese in the last half hour on top. So almost four lbs of meatloaf of which I call one Hot and Spicy Meatloaf. As the meatloaf cooks, so does the potato's open.
Though covered in olive oil,along my special made seasoning of sea salt, onion powder, garlic powder and white pepper, all mixed together. It's so you are not just getting salt or pepper,but a variety of flavors and taste,to accent your foods, and not a lot of SALT!

hurleyburley April 13, 2012

I made this for dinner the other night and was really surprised by how much flavor it had. It's probably just me, but the onion was a little overpowering. Next time I will sautee it before adding it to the mix but otherwise I thought this was great.

adamnsvetcooking March 25, 2012

I made this recipe today as lunch for during the week. Its great recipe and tasted amazing especially the spicy sause on top. Thank you