Ingredients
Method
- Preheat the air fryer to 350°F (175°C). In a large bowl, combine the ground turkey, crushed saltine crackers, minced onion, diced green bell pepper, minced garlic, milk, egg, 2 teaspoons ketchup, 2 teaspoons Worcestershire sauce, and ground black pepper. Mix just until combined to avoid toughness.
- Form the mixture into a loaf roughly 6 inches long, 3–4 inches wide, and 2 inches tall. Sprinkle 3 tablespoons of brown sugar evenly on the bottom of the meatloaf.
- Line the air fryer basket with parchment paper. Carefully place the loaf into the basket, sugar-side down. Air fry at 350°F (175°C) for 20 minutes.
- While the meatloaf cooks, prepare the glaze: In a small bowl, whisk together 3 tablespoons ketchup, 3 tablespoons brown sugar, and 1 teaspoon Worcestershire sauce.
- After 20 minutes, carefully remove the basket and brush the top and sides of the meatloaf with half of the prepared glaze. Return to the air fryer and cook for 5 more minutes.
- Remove the meatloaf from the air fryer and brush with the remaining glaze. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute for maximum juiciness.
Notes
- To ensure your turkey meatloaf remains moist, avoid overmixing the ingredients. Mix just until everything is combined, as excessive handling can lead to a tougher texture. Remember, the goal is tenderness, not a dense brick.
- A meat thermometer is your best friend here: for safety and optimal texture, cook the turkey meatloaf until it reaches an internal temperature of 165°F (74°C). This ensures it's fully cooked without drying out. I made the mistake once of relying solely on cook time and ended up with a slightly dry loaf.
- For a flavorful twist, consider adding a pinch of dried sage or thyme to the meat mixture. These herbs complement turkey beautifully and add an extra layer of warmth. For storage, leftovers can be refrigerated in an airtight container for up to 3-4 days. It reheats well in the microwave or a low oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- A meat thermometer is your best friend here: for safety and optimal texture, cook the turkey meatloaf until it reaches an internal temperature of 165°F (74°C). This ensures it's fully cooked without drying out. I made the mistake once of relying solely on cook time and ended up with a slightly dry loaf.
- For a flavorful twist, consider adding a pinch of dried sage or thyme to the meat mixture. These herbs complement turkey beautifully and add an extra layer of warmth. For storage, leftovers can be refrigerated in an airtight container for up to 3-4 days. It reheats well in the microwave or a low oven. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.